touch of grace biscuits

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(from White Lily flour)

1 1/2 cups White Lily self-rising flour

1 tablespoon sugar

1/4 teaspoon salt

3 tablespoons Crisco all vegetable shortening

1/2 cup heavy cream

3/4 cup buttermilk

1 cup White Lily all-purpose flour

2 tablespoons butter, melted

Heat oven to 450*. Spray a small (6 to 8 inch) round cake pan with no-stick cooking spray. Combine 1 1/2 cups self rising flour, sugar and salt in a bowl. Cut in the shortening with a pastry blender until mixture is the size of peas. Stir in cream then buttermilk (mixture will look like cottage cheese). 

Pour 1 cup all-purpose flour onto a plate or pie pan. With a medium ice-cream scoop or spoon, scoop a biscuit-sized lump of wet dough into the flour; sprinkle some flour over it to coat the outside. Pick up the biscuit with well floured hands. Shape into a soft round while shaking off excess flour. Place in prepared pan. Repeat with the remaining dough, pressing each biscuit against each other so that they will rise up and not spread out. Bake in the center or just below the center of the oven, until golden brown, about 20 minutes. Brush with melted butter. Serve hot.

 

enjoy!