Flying Biscuit Copycat Biscuits

Prep Time
Cook Time
Ready In

"Higher oven temp makes them raise higher. From April Moon's Flying Biscuit Cafe Cookbook, these biscuits are her signature recipe from the Flying Biscuit Cafe, a popular eatery in Atlanta. On any weekday morning, over 700 of these biscuits are eaten and over 1,200 disappear on a weekend morning.""

Original is 12 servings
  • Garnish


  • Serving Size: 1 (57.5 g)
  • Calories 168.8
  • Total Fat - 6.4 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 17.7 mg
  • Sodium - 3799.3 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.8 g
  • Protein - 4.2 g
  • Calcium - 147.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees. (Hotter is used to)

Step 2

Line a sheet pan with parchment paper.

Step 3

Combine cream and half and half

Step 4

Place flour, baking powder, salt and sugar in a large mixing bowl.

Step 5

Whisk it good.

Step 6

Cut butter into 1/2 tablespoon-sized bits and add to the flour.

Step 7

Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.

Step 8

Make a well in the center of the flour and pour in all the heavy cream and the half and half.

Step 9

Stir the dry ingredients into the cream and mix with a fork until dough just begins to come together into a ball.

Step 10

Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass.

Step 11

Do not overwork the dough!

Step 12

Using a rolling pin, roll the dough to a 1-inch thickness.

Step 13

The correct thickness is the key to obtaining a stately biscuit.

Step 14

Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough.

Step 15

Repeat until all the dough has been cut.

Step 16

Scraps can be gathered together and rerolled once. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them.

Step 17

Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar.

Step 18

After 10 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly.

Step 19

If so, slide another backing pan underneath to add insulation and retard browning.

Step 20

Continue baking another 10 minutes until the biscuits are light golden brown.

Step 21

When the biscuits are done, remove from the oven, and lightly brush the tops with softened or melted butter.

Step 22

Turn the biscuits out upside down on a plate to cool slightly.

Step 23

Serve hot, right side up.

Step 24

Biscuits will be lightly browned on top and flaky in the center when done.


No special items needed.

1 Reviews


Oh, yeah - these hit the spot! Wonderful biscuits, and even though they are a tiny bit sweet, we had these with dinner. I made half with the sugar sprinkled on top, and half with just the milk brushed on. Can't wait to have the rest in the morning with some jam and my coffee! Thanks for finding this one, Dee!


review by:
(23 Jun 2024)

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