Make this Straight-From-the-Restaurant The Flying Biscuit Café Famous Flying Biscuits Recipe at home and your Biscuits will taste just like The Flying Biscuit.
Photo by tallasiandude
The Flying Biscuit Café Famous Flying Biscuits
A The Flying Biscuit Copycat Recipe
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Straight-From-the-Restaurant
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Flying Biscuit Café Famous Flying Biscuits Recipe
Make this Straight-From-the-Restaurant Flying Biscuit Café Famous Flying Biscuits Recipe at home and your Biscuits will taste just like Flying Biscuit.
Yield: 8 Biscuits
Ingredients
- 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
Instructions
- 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.
Flying Biscuit Café Famous Flying Biscuits
A Flying Biscuit Copycat Recipe
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Photo of “Biscuits at The Flying Biscuit” is by tallasiandude and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode. Thank you, tallasiandude. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of The Flying Biscuit Café Owner and Chef, Delia Champion shared with WABE Atlanta, GA and found via the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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