Touch of Grace Biscuits

I’ve always had a thing for biscuits. Now that I live in NYC, where finding a good biscuit can be a bit challenging, I appreciate them even more.

Earlier this year, I was fortunate to be invited to spend a couple of days in Nashville with White Lily and Martha White. We cooked up a veritable biscuit storm down there! We tried several different recipes for biscuits, all of them delicious. While I love big, fluffy buttermilk biscuits, I fell in love with these Touch of Grace Biscuits.

I’ve been baking these at every opportunity since that trip. And, as September is National Biscuit Month, this is the perfect time to share these beauties with you!

Touch of Grace Biscuits are wonderfully delicate and amazingly delicious. These are sure to become your favorite biscuits!

So, what makes these so special? To me, it’s all about the texture. They are soft and light and just a joy to eat. Of course, all that buttermilk and cream is a pretty good thing, too. These are the biscuits I make when I want to slather biscuits with jam. Or, just eat them straight out of the pan. Believe me, that works, too.

A word of warning when making these…. Once you get the dough mixed, you may think you’ve done something terribly wrong. It looks a bit like, well, cottage cheese. But, just go with it. When they come out of the oven, you’ll have beautiful, glorious biscuits like you’ve never had before. Enjoy!

Scroll past the recipe for a White Lily giveaway!

Touch of Grace Biscuits

Prep Time: 15 minutes

Cook Time: 20 minutes

Touch of Grace Biscuits


  • about 1 cup all-purpose flour
  • 1 & 1/2 cups self-rising flour*
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cut into 1/2-inch pieces**
  • 1/2 cup heavy cream
  • 3/4 cup buttermilk
  • 2 tablespoons unsalted butter, melted


Preheat oven to 450°. Grease an 8-inch round cake pan.

Place all-purpose flour onto a plate or into a pie or cake pan. Set aside.

Combine self-rising flour, sugar, and salt in a mixing bowl. Add butter and mix into flour mixture using a pastry blender or a fork. Mix until the butter is the size of small peas.

Stir in cream. Then, stir in buttermilk. Mix until incorporated and the mixture resembles cottage cheese.

Use a large spoon or an ice cream scoop to scoop some of the dough into a biscuit-size portion. Drop the dough onto the all-purpose flour. Sprinkle with flour to coat the outside of the dough.

Flour your hands and pick up the dough. Form into a round and shake off excess flour. Place dough in prepared pan. Repeat with remaining dough. Press each biscuit against another so that they will rise and not spread.

Bake until biscuits are lightly browned, about 20 minutes.

Brush biscuits with melted butter. Allow biscuits to cool for a few minutes before serving.


*If you have access to White Lily self-rising flour, I highly recommend it for these biscuits. If you can't get it locally, Amazon has it as an add-on item, and it is also available at Soap.

**Confession: The original recipe uses 3 tablespoons of shortening. I always make these with butter, as I'm still not a fan of shortening.

Recipe adapted from White Lily.

White Lily "Save the Biscuit" Giveaway | Bake or Break

To celebrate National Biscuit Month, White Lily is giving one lucky Bake or Break reader a Biscuit Essentials Kit! Here’s what’s included:

  • Save the Biscuit tote bag
  • Biscuit cutter
  • Pastry blender
  • White Lily Self-Rising Flour
  • White Lily tea towel
  • Flour sifter
  • Save the Biscuit t-shirt

PLUS! Two runners-up will get their own Save the Biscuit t-shirt!

Please read all of the entry details and conditions below. Note that the winner must be a U.S. resident 18 years or older. Please add bakeorbreak at gmail dot com to your address book so that a winning email from you doesn’t end up in your spam folder. If the winner does not respond within 48 hours, another winner will be chosen.

If you are unable to see the raffle widget below, please make sure your browser is updated or try using another browser.

Good luck!

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  1. I can’t say that I bake biscuits very often but the fluffiness of these seems very appealing!

  2. tahnycooks September 23, 2013 Reply

    these look so buttery and melt-in-your-mouth good!!

  3. Tom September 23, 2013 Reply

    I bet I could wipe out a whole pan of these.. you are so dangerous Jen. Nothing better in the morning (besides a warm CCCookie, warm cinnamon buns) than fresh warm butterd biscuits with some jam or honey. And if they last long enough to get hard (yea whatever) you can make some sausage & gravy and be in hog heaven. lol

  4. Javi Trulove @ T3treats September 23, 2013 Reply

    They look perfect for a great breakfast.. is that a pan? or just a regular cake mold

    • Author
      jennifer September 23, 2013 Reply

      Javi, it’s just a plain old cake pan.

  5. Elizabeth September 23, 2013 Reply

    You know I want that center biscuit that is calling my name!

  6. Joanne September 23, 2013 Reply

    I still have yet to get a biscuit recipe that I LOVE into my life…but this just might be it!

  7. Becca @ Crumbs September 24, 2013 Reply

    I’ve only tried biscuits once when I was in Arizona and have been nervous about trying ones in the UK. Now I can make these! Thanks

  8. Holiday Baker Man September 24, 2013 Reply


  9. Clare Somerville September 24, 2013 Reply

    Hi Jennifer, I made these last night and they were a real success (your instructions about the cottage cheese were invaluable because I was originally a bit concerned looking at my lumpy mixture). They are like a cakier version of an English scone -and much fluffier. Thanks for the recipe!

  10. Kayle (The Cooking Actress) September 25, 2013 Reply

    Those biscuits look heeeeavenly!

  11. Lisa Langston September 25, 2013 Reply

    What a cute giveaway! Would love to win!
    Do they sell these kits also? In case I don’t win, could I purchase one of these kits?!

    • Author
      jennifer September 25, 2013 Reply

      Hi, Lisa. I’ve asked before about the items, and they do not sell them.

  12. Lisa lyne September 25, 2013 Reply

    My husband made these last night. Definitely the best biscuit I’ve ever had! I’m making them again tonight for dinner. Fluffy, moist and slightly crisp!

  13. thielzoet September 27, 2013 Reply

    They look perfect for a great breakfast

  14. Katherine Donovan September 29, 2013 Reply

    I LOVE biscuits and gravy. I make the gravy and it awesome but my biscuits, not so much. I am going to try these the next time I make gravy.

  15. Renee @ Awesome on $20 September 30, 2013 Reply

    I grew up in Washington state, but lived in the South for about 12 years. I wish I would have learned to make biscuits properly. It’s a real challenge, but I love them so much. I can’t wait to try this recipe. I’m determined to master biscuits.

  16. Mary R January 20, 2014 Reply

    I’ve been searching and searching for the perfect biscuit recipe and I think this is it. I made these a few hours ago and have already eaten five, both hot and cold, spread with butter and jam. They go very well with tea. Light, not too sweet, and a fantastic texture. Thank you so much for sharing this recipe. It will be my go-to biscuit recipe from now on.

  17. Sevtap March 16, 2014 Reply

    Hi these biscuits looks so good…I I want to make a big batch Do you think doubling or tripling the recipe will work for them?

    • Author
      Jennifer McHenry March 16, 2014 Reply

      I have doubled them before and baked them in a 9″x13″ pan. It worked just fine!

  18. Connie September 12, 2015 Reply

    They look very light and delicious, can I make it a little more savoury, a few herbs and maybe a little cheese added to it? Thanks.

    • Author
      Jennifer McHenry September 12, 2015 Reply

      Hi, Connie. I think mixing in some herbs would be fine. The batter for these biscuits is pretty delicate, so I don’t think I’d mix cheese into it. I think your best bet would be to sprinkle some shredded or grated cheese on top of the biscuits before you bake them.

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