Famous Flying Biscuits Recipes

FLYING BISCUIT CAFé FAMOUS FLYING BISCUITS RECIPE

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.

BISCUITS FROM THE FLYING BISCUIT CAFE

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 CAFE: CREAMY DREAMY WHITE CHEDDAR GRITS

Steps:

• In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.
• Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.)
• Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
• Add cheese and stir gently until cheese melts.
• Whisk again to combine.
• Turn heat off and allow grits to rest 5 minutes.
• Add butter and stir until completely smooth, silky and shiny.

FAMOUS FLYING BISCUITS

Steps:

• Preheat oven to 350ºF. Line a sheet pan with parchment paper. Combine flour, baking powder, salt, and 3 T. sugar in a large mixing bowl. Cut butter into ½ tablespoon-sized-bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it is the size of small peas. Make a well in the center of the flour and pour in the light cream. Stir the dry ingredients into the cream and mix with a spoon until dough just begins to come together into a sticky 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 making your biscuits fly. Dip a 2 ½ inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and re- rolled one more time. Place the biscuits on the prepared sheet pan, leaving about ¼ inch between them. Brush the tops of the biscuits with half and half (about 1 T. per biscuit) and sprinkle with remaining sugar. Bake for 20 -23 minutes. Biscuits will be golden browned on top and flaky in the center when done. Makes 8 to 12 biscuits, depending on the size of the cutter.