Flying Biscuit Copycat Biscuits

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.