Biscuits, like BBQ, can be a contentious issue, so let me be clear about where I stand: I’m in the south, so they should use lots of buttermilk and baking powder – no yeast!
The recipe in my database says “Touch-Of-Grace Biscuits”. That’s actually the name of a Shirley Corriher biscuit recipe, from CookWise: The Hows & Whys of Successful Cooking. It’s an amazing book, but when I looked up this recipe there, my version is different. I suspect that years of internet modifications have changed it a bit at a time, and now it’s evolved to a higher level.
A few remarks on ingredients: You can make this with low-fat buttermilk, but you shouldn’t. My local stores sell Borden Country-Style Buttermilk (I tried to link to the Borden website, but it’s infested with Flash and you can’t link directly to a product!), which is very good but also very often out of stock. I’ve done it with low-fat buttermilk, and they come out okay but not great. The recipe has 1/4 cup sugar in it – I almost always leave it out, unless I specifically want them to come out sweet (for shortcake or jam or such). I use butter-flavored Crisco as the shortening, but I’ve also done them with Organic Spectrum shortening and there wasn’t any significant impact on the flavor either way.
Now, to the recipe:
Start with 2 cups of self-rising flour and add the salt. If you want sugar, this is where it goes in. Mix in the shortening with a fork or a pastry cutter, then dump in the buttermilk and cream. You can mess with the proportions here if you want more or less buttermilk flavor, as long as you come up with a total of 1 and 2/3 cups.
It will be very, very wet:
You can scoop it out with your hands, but it will be messy. You can use a big cookie scoop or disher if you want to be neater. However you do it, drop each biscuit into the bowl of all-purpose flour, and roll it around a bit until covered, then drop into a greased cake pan. I’m a little short on cake pans at the moment, so I use this pie pan (which looks pretty, but it’s impossible to actually get a piece of pie out of it intact!). Don’t worry if some of the flour ends up in the bottom.
Brush the tops with melted butter. I forget this step sometimes, which is why the tops of mine aren’t as brown as they could be. Then bake at 475 for 20 minutes.
Then eat. Covered in sausage gravy or smeared with butter and jelly. They’re best just out of the oven – but what baked good isn’t?