4H Baking competition

DS recently competed in his 4H 4Him baking competition.. He received a purple ribbon and an invitation to compete in the county competition... I was mighty surprised since my biscuits could be used as hand grenades... Yes, mine are that bad!!! 

so, I am surrendering publicly that my son is "THE BISCUIT KING" and is "BETTER AT BAKING BISCUITS THAN HIS MOTHER"... (Tommy, are you happy now? I admit it... )

Here's the recipe he chose to use:

Touch of Grace Biscuits

(The secret of these light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.)

Preheat oven to 475.

Blend together in a bowl:

• 1 1/2 cups (measured by dipping cup into flour and leveling against side of bag) White Lily self-rising flour


• 1 tablespoon sugar (we used 1 teaspoon ~ they were too sweet the first time he made them)


• Between 1/8 and 1/4 teaspoon salt

Work in with finger tips:

• 3 tablespoons shortening (Crisco)

Add and stir with a spoon until just mixed - dough will be wet and gooey:

• 3/4 cup buttermilk


• 1/2 cup heavy cream

For shaping and baking:

Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.

Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.