Touch of Grace biscuits using Krusteaz buttermilk pancake mix

I made the Touch of Grace biscuits again today, but I used Krusteaz Buttermilk Pancake mix instead of self rising flour. These are like drop biscuits, but you drop them into dry flour, dust them off and bake them in a cake pan.



Yes, as a substitute for self-rising flour I used some Krusteaz buttermilk pancake mix to make the Touch of Grace biscuits. I adapted the original recipe by cutting the added sugar and salt in half.



The biscuits came out great (no they didn't taste like pancakes). Krusteaz already had a recipe on their website to make regular cut-out biscuits from their mix. The mix is made from a low protein flour, so these are really light, fluffy and cake-like. One advantage of using the mix, absolutely no baking powder taste at all.



So here are the substitute ingredients I used with the New York Times "Touch of Grace biscuits" recipe link below:



Touch of Grace biscuits using Krusteaz buttermilk pancake mix



Ingredients:



2 cups Krusteaz buttermilk pancake mix, dry

2 Tbsp sugar

1/4 teaspoon salt

4 tablespoons vegetable shortening or lard

1 1/3 cups buttermilk, or as needed



The dry flour to roll the scooped wet biscuit dough in:



1/2 cup all-purpose flour

1 tsp sugar

1/4 tsp salt



Instructions:



1. Heat oven to 400 degrees, and arrange a shelf slightly below center of oven. Spray a 9-inch cake pan with nonstick cooking spray. In a large mixing bowl, stir together the Krusteaz Pancake Mix, sugar and salt. Work shortening in with your fingers until there are no large lumps. Gently stir in the buttermilk so that dough resembles wet cottage cheese.



2. Spread 1/2 cup all-purpose flour (with 1 tsp sugar and 1/4 tsp salt mixed in) across a plate or pie pan. Using a medium (about 2 inches, No. 30) ice cream scoop or spoon, place three scoops of dough well apart in flour. Sprinkle flour over each. Flour your hands. Turn the dough in flour to coat, shaping a ball and shaking off excess flour as you work. Place each ball in prepared pan; biscuits should be touching one another. Continue shaping until all dough is used.



3. Bake until lightly browned (and center of a biscuit reaches 190-F), 24 to 28 minutes. Brushed with melted butter. Invert onto a plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately.



Yield: about 12 biscuits.



Links to original recipe and Shirley Corriher video of her making the biscuits.





Touch of Grace original biscuit recipe in New York Times article in the link below:



http://ift.tt/1pq4Cxn





Here is a link to a YouTube video showing Shirley Corriher (the food science lady on Alton Brown's Good Eats show) preparing her "Touch of Grace Biscuits". It's an interesting technique and it really works to produce a light, fluffy, tender biscuit.



http://ift.tt/1qArxSJ