I love a good biscuit. Warm, fluffy, tender and moist with a slab of butter melting on it; nothing beats a good homemade biscuit. Of course, this type of food is normally not acceptable in the ‘vegan at home’ diet, but on special occasions (Thanksgiving, Christmas and Easter) one has to break the rules of the tasting partner and whip up a batch of the most delicious biscuits ever. I have a long history of biscuits. My mom, a Southern lady, made a good biscuit for our Sunday dinners, but every so often the biscuits would not rise and they were burnt, flat disappointments. When I was a youngster, I seem to remember entering my biscuits in a 4H fair and receiving a blue ribbon, but no one is able to corroborate this memory. Years passed, we started our family and time spent in the kitchen was at a premium. Enter the canned, premade biscuit, which was good, but not a Biscuit. After the boys had grown and I had more time to devote to passing food fancies, I discovered, after trial and error, Shirley Corriher’s Touch of Grace Biscuits (BakeWise). Delicious!
Note: The recipe calls for a low protein Southern U.S White Lily self-rising flour, which I can not find here in SoCal, but have had great success with Gold Medal Self Rising flour. Comparing the nutritional information, the White Lily self rising flour has 2 grams of protein per ¼ cup and the Gold Medal self rising flour has 3 grams of protein per ¼ cup, which is more, but does not appear to affect the outcome of the biscuit.
recipe after the jump