Shirley corriher's touch-of-grace biscuits
Biscuits
A genius technique for guarding against dry biscuits. Food scientist and baking expert Shirley Corriher says the dough "should be a wet mess" -- a moist dough steams up into fluffy biscuits in a hot oven, and a low-protein self-rising flour like White Lily will make them extra tender, if you can get it. Note: Corriher, ever the scientist and tinkerer, published one version of this recipe in CookWise in 1997, and a fairly different one in BakeWise in 2008. We tried and loved both, the newer one edged out. Note: If you can't find self-rising flour, substitute 2 cups all-purpose flour plus 2 3/4 teaspoons baking powder, and increase the salt to 1 teaspoon. This version is adapted slightly from <a href="http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785?tag=food52-20" target="_blank"><strong>BakeWise: The Hows and Whys of Successful Baking</strong></a> (Scribner, 2008).
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