Flying Biscuit Copycat Biscuits
Recipe: #42956
June 15, 2024
Categories: Breads, Southern, Copycat or Clone Recipes, Quick Breads, Flour, Heavy Cream Butter/Margarine, more
"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
Ingredients
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- Garnish
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Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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