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Recipe Created by: Shirley Corriher; Shared by Chef Karl Worley in Art of the Biscuit
What This Recipe Shows: Low-protein flour like White Lily helps make tender, moist biscuits. A very wet dough makes more steam in a hot oven and creates lighter biscuits.
As a little girl, I followed my grandmother around the kitchen. For breakfast, lunch and dinner she made the lightest, most wonderful biscuits in the world. I used her bread bowl, her flour, her buttermilk – I did everything the same, and I shaped the biscuits just like she did. But mine always turned out a dry, mealy mess. I would cry and say “Nanny, what did I do wrong?” She was a very busy woman with all my uncles and grandfather to feed three times a day, but she would lean down, give me a big hug, and say, “Honey, I guess you forgot to add a Touch of Grace.”
It took me over twenty years to figure out what my grandmother was doing that I was missing. I thought that the dough had to be dry enough to shape by hand, but she actually had a very wet dough. She sprinkled flour from the front of the bowl onto the dough, pinched off a biscuit-size piece, and dipped it in the flour. She floured the outside of the wet dough so that she could handle it. This wet dough in a hot oven creates steam to puff and make feather-light biscuits. A wet dough was the big secret. Now I make biscuits almost as good as my grandmother’s, and so can you, with a good wet dough and a Touch of Grace.
https://www.bakepedia.com/shirley-corrihers-touch-grace-southern-biscuits-recipe/
Karl Worley who with his wife, Sarah, runs Nashville’s Biscuit Love, a veritable shrine to the Southern staple, knows biscuits. Most people, he says, don’t think about how few ingredients there are in biscuits. “Flour is eighty-five percent of the taste. Whenever possible I tell folks to buy a local flour.” Worley also lobbies for the purest buttermilk you can find (“No fillers like tapioca! Just milk and culture”) and real honest-to-goodness lard.
But don’t worry. “You’re not going to do anything wrong,” Worley says. “You’re making biscuits, and that brings people around the table. That’s what we’re missing these days.”
Quote by MARGARET HOUSTON
pdf for Copy of Recipe – Shirley Corriher’s “Touch of Grace” Southern Biscuits
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