Biscuits From The Flying Biscuit Cafe Recipes

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BISCUITS FROM THE FLYING BISCUIT CAFE



Biscuits from the Flying Biscuit Cafe image

From April Moon's Flying Biscuit Cafe Cookbook, these biscuits are her signature recipe from the Flying Biscuit Cafe, a popular eatery in Atlanta. On any weekday morning, over 700 of these biscuits are eaten and over 1,200 disappear on a weekend morning.

Provided by Epi Curious

Categories     Breads

Time 35m

Yield 8 biscuits, 4 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour (preferably White Lily)
1 tablespoon baking powder
1 1/2 teaspoons baking powder (yes, in addition to the 1 tbsp above)
3/4 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons sugar (yes, in addition to the 2 tbsp. above)
6 tablespoons unsalted butter, at room temperature
2/3 cup heavy cream
2/3 cup half-and-half
2 tablespoons half-and-half (for brushing on top of biscuits)
1 tablespoon sugar (for sprinkling on top of biscuits)

Steps:

  • Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  • Place flour, baking powder, salt and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.
  • Make a well in the center of the flour and pour in all the heavy cream and the half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball.
  • Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled once. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.

FLYING BISCUIT CAFé FAMOUS FLYING BISCUITS RECIPE



Flying Biscuit Café Famous Flying Biscuits Recipe image

Make this Straight-From-the-Restaurant Flying Biscuit Café Famous Flying Biscuits Recipe at home and your Biscuits will taste just like Flying Biscuit.

Provided by Mark

Categories     Breakfast     Side Dish

Time 45m

Number Of Ingredients 8

3 cups All-Purpose Flour (a soft winter wheat flour, like White Lily, is best) + more for dusting)
1 tablespoon + 1 1/2 teaspoon Baking Powder
3/4 teaspoon Salt
2 tablespoon + 1 1/2 teaspoon Sugar
6 tablespoon unsalted Butter (at room temperature)
2/3 cup Heavy Cream
2/3 cup Half and Half (for brushing on top of biscuits)
1 tablespoon Sugar (for sprinkling on top of biscuits)

Steps:

  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • Place flour, baking powder, salt, and sugar in a large mixing bowl.
  • Cut butter into 1/2 tablespoon-sized-bits and add to flour. Using your fingertips or a pastry cutter, work butter into flour mixture until it resembles coarse meal.
  • Make a well in center of the flour. Pour in all the heavy cream and half and half.
  • Stir dry ingredients into cream. Mix with a wooden spoon until dough just begins to come together into a ball.
  • Turn dough onto a lightly floured surface. Knead 2 or 3 times to form a cohesive mass. Do not overwork the dough.
  • Using a rolling pin, roll dough to a 1-inch thickness. Correct thickness is key to obtaining a stately biscuit.
  • Dip a 2 1/2 inch biscuit cutter in flour. Cut dough. Repeat until all dough has been cut. Scraps can be gathered together and re-rolled one more time.
  • Place biscuits on prepared sheet pan, leaving about 1/4-inch between them.
  • Brush tops of biscuits with 1 tablespoon of half and half.
  • Sprinkle lightly with 1 tablespoon of sugar.
  • Place in preheated oven and bake for 20 minutes. Biscuits will be lightly browned on top and flaky in center when done.

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