I have a question about the recipe "Shirley Corriher's Touch-of-Grace Biscuits" from Genius Recipes. Has anyone tried making these in a larger pan and/or in bulk? I need about 60!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
I haven't made a larger batch, but as long as they're nestled up close to each other in whatever vessel, you should be able to bake them in a bigger batch (or in a few pans, rotating in the oven as needed to brown them evenly).
Southern born Virginia Willis is a French-trained chef, food writer, and content creator. Her latest cookbook, Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome received a James Beard Award of Excellence in 2016.
Oh! I LOVE Miss Shirley! This dough is a pretty soft dough. I think it could be a little challenging to make 60 at once. Why don't you do two batches of 30? You might need to add a tad more flour, but they should be delicious! #HappyThanksgiving! Best VA
Great idea, Virginia! (Hi, Virginia!) It is a *very* wet dough.
Thank you both!
Some pillow talk with a local dietitian.
All the Things I Eat Before Bed
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
Energy Bites and Bars