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 at room temp (consistency of shortening)
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

Preheat oven to 375. Line sheet pan with parchment or a silpat.

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 or a pastry cutter, work the batter 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 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 (I use a 2 inch) in flour, then cut the dough.  Repeat until all the dough has been cut.  Scraps can be gathered together and rerolled one more time.  Place the biscuits on a the prepared sheet pan.  Leaving about 1 inch between them.  Brush the tops of the biscuits with the half and half and sprinkle with the sugar.  Bake for 20 minutes (Mine went about 18).  Biscuits will be lightly browned on top and flaky in the center when done.

Makes 8-12 biscuits depending on the size of the cutter.

*Over 12 years ago, Hans had business in Atlanta, Georgia so I went along to be able to spend time with one of my dearest friends, Christy Hood Vico (lifelong friend that I met in England at ACS). She was teaching kindergarten so I spent time in her classroom and on a farm field trip.  But on our Saturday morning, she took us to her favorite breakfast place...The Flying Biscuit.  So good.  So dang good.  I immediately bought the cookbook and have been making these biscuits ever since!  They rarely make an appearance at breakfast, but often accompany a great soup during the winter. They truly are so good.