Flying Biscuits – a delicious recipe with all-purpose, double-acting baking powder, salt, sugar, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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."]
525
kcal
Calories
18
g
Fat
82
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups all-purpose flour (they use White Lilly), 1 tablespoon double-acting baking powder, 1/4 teaspoon salt, 3 tablespoons granulated sugar (plus a little extra to sprinkle on top, if desired), and more.
Yes, Flying Biscuits 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.
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