Famous Flying Biscuits 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.

BISCUITS

Steps:

• Preheat oven to 425 °F.
• In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
• Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
• Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

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.