Biscuits From The Flying Biscuit Cafe Recipe

Name: Biscuits From The Flying Biscuit Cafe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour (preferably White Lily); 1 tablespoon baking powder; 1 1/2 teaspoons baking powder (yes, in addition to the 1 tbsp above); 3/4 teaspoon salt; 2 tablespoons sugar; 1 1/2 teaspoons sugar (yes, in addition to the 2 tbsp. above); 6 tablespoons unsalted butter, at room temperature; 2/3 cup heavy cream; 2/3 cup half-and-half; 2 tablespoons half-and-half (for brushing on top of biscuits); 1 tablespoon sugar (for sprinkling on top of biscuits)

Servings: persons

3 cups all-purpose flour (preferably White Lily)
1 tablespoon baking powder
1 1/2 teaspoons baking powder (yes, in addition to the 1 tbsp above)
3/4 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons sugar (yes, in addition to the 2 tbsp. above)
6 tablespoons unsalted butter, at room temperature
2/3 cup heavy cream
2/3 cup half-and-half
2 tablespoons half-and-half (for brushing on top of biscuits)
1 tablespoon sugar (for sprinkling on top of biscuits)

1
Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
2
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.
3
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.
4
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.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour (preferably White Lily), 1 tablespoon baking powder, 1 1/2 teaspoons baking powder (yes, in addition to the 1 tbsp above), 3/4 teaspoon salt, and more.

Yes, Biscuits From The Flying Biscuit Cafe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscuits From The Flying Biscuit Cafe

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