The Flying Biscuit Recipes

FLYING BISCUITS

Steps:

• Preheat oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine flour, baking powder, salt, and sugar.
• Cut butter into 1/2 tablespoon-sized pieces and add to flour. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse meal.
• Make a well in the center and pour in heavy cream and half and half. Using a wooden spoon, stir the dry ingredients into the cream and mix just until it starts to form a dough.
• Turn dough out onto a lightly floured surface and knead 2 to 3 times. Use a rolling pin to roll dough to 1-inch thickness.
• Dip a 2 1/2-ich biscuit cutter (I think the one I used was slightly larger) in some flour and then cut the dough. Scraps can be gathered and rerolled 1 time.
• Place biscuits on prepared sheet spacing apart by 1/4-inch. Brush tops with the 1 tablespoon half and half and sprinkle with sugar. Bake for 20 minutes.

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 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.

THE FLYING BISCUIT

Steps:

• Preheat oven to 350ºF. Line a sheet pan with parchment paper. Place flour, baking powder, salt, and 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 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 ½ inch biscuit cutter in flour, and 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 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.