Best Flying Biscuits Recipes

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.

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.

FLYING BISCUITS

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper (not required, but makes clean-up easier.
• Mix all dry ingredients in a bowl.
• Cut in the softened butter until the butter is the size of small peas.
• Make a well in the flour mixture and pour in the cream.
• Mix until the dough comes together in a sticky ball.
• Turn out the dough on a floured surface and knead three times only.
• Roll out to 1" thickness (no thinner!) and cut out biscuits with a small can or biscuit cutter with a diameter of 2 1/2 to 3 inches. Cut the biscuits very close to each other, and re-roll the scraps only once.
• Place biscuits on the basking sheet. For a richer, sweeter biscuit, brush the biscuits with cream and sprinkle lightly with sugar.
• Bake for 20-23 minutes until biscuits are golden brown on top.