Touch-of-grace biscuits from The Pie and Pastry Bible by Rose Levy Beranbaum

  • store-cupboard ingredients
  • heavy cream

  • EYB Comments

    See recipe for variations.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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  • ashallen on October 23, 2020

    Made these again using White Lily self-rising flour as called for in the recipe and, as promised, they were wonderfully tender (a bit more so than when made with King Arthur's unbleached cake flour). In fact, they were so tender that a couple of them "exploded" into pieces when I inverted the biscuits onto a serving plate. I was moving quickly and must have been too rough - next time I'll handle them more carefully!

  • ashallen on March 01, 2020

    Excellent biscuits. Despite using shortening (I used Spectrum organic), these have wonderful rich flavor - I buttered my first but skipped on the rest. Texture's moist and melt-in-your mouth tender. Lightly crusty exterior and soft, non-layered interior. Didn't rise super-high during baking - mine were ~1-1.25 inches high. This might be due in part to my using King Arthur's unbleached cake flour vs White Lily flour - it has twice the protein and probably makes a heavier biscuit (great flavor though!). I also used 3/4 cup heavy cream + 1/2 cup buttermilk - Beranbaum says using all buttermilk yields a lighter biscuit. Leftover biscuits kept surprisingly well to next day in an airtight container. This recipe is Rose Levy Beranbaum's version (with her usual great tips) of Shirley Corriher's "Touch of Grace Biscuit" recipe - the latter is available online from multiple sources.

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