My brain flashed to a page in Bake Wise and something about grace and biscuits. So, Friday night, I made Shirley Corriher's "Touch-of-Grace" Southern Biscuits. I love the way she describes things in her recipes. When talking about the dough she says "it should be a wet mess." Haha, good to know that if I am staring at a wet mess I'm doing something right!
I followed her clear instructions carefully and ended up with a dish of beautiful pre-baked biscuits. Shaping each one felt like playing with floured Gak . I found it very entertaining and I may have giggled here and there. When they were almost done baking I melted a little salted butter to brush on top of them (even though the recipe says to use unsalted.)
Once they were brushed WELL with butter I moved quickly through the invert, reinvert and separate steps so that I could get to the best step of all .... BUTTER AND EAT! I tried the first bite dry. I suppose I should say "without additional butter." There is nothing dry about these biscuits at all. They're light and tender and juicy. I tried the next bite with a little butter. It melted joyfully into the little holes. I ate the rest of my first biscuit the way I love biscuits best, with butter and jam. A little glop of blackberry jam on a biscuit is heaven if you ask me. They also became breakfast Saturday morning, a side for dinner Saturday night and a snack for hubby on Sunday. I highly recommend making, and eating, these often!