Flying Biscuits

Flying Biscuits

3 C flour
1 T plus 1 1/2 t baking powder
3/4 t salt
2 T plus 1 1/2 t sugar
6 T unsalted butter @ room temperature
2/3 C heavy cream
2/3 C half and half
2 T half and half for brushing on top of biscuits
1 T sugar for sprinkling on top of biscuits (optional)

Preheat oven to 375. Line a sheet pan with parchment paper.

Place flour, baking powder, salt and sugar in a large mixing bowl.  Cut butter into 1/2 T sized bits and add to the flour.  Using your fingertips, 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 in 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 biscuit cutter (I use 2 inch, they recommend 2 1/2 inch.) into flour, then cut the dough.  Repeat until all the dough has been cut. Scraps can be gathered together and rerolled.  Place the biscutis on the prepared sheet pan, leaving about 1/4 inch between them (I leave about 1-2 inches, because I like mine tall and sometimes they tip over). Brush the tops with the half and half.  Sprinkle with sugar if desired.

Bake for 20 minutes.  Biscuits will be lightly browned on top and flaky in the center.

**These are from one of our favorite Atlanta spots. The Flying Biscuit...great breakfasts!

Bacon and Cheddar Biscuits

Just before adding the wet ingredients, add:

1 C sharp cheddar cheese (I prefer extra sharp white cheddar.)

1 C precooked bacon cut into pieces.

Bake as usual.