This isnt one of the FB recipes that go around. This is from the Flying Biscuit Cafe. These biscuits are a family tradition in our house- not often made but when they are, perfect every time. Wish you were home this morning, Sarah!! Flying Biscuits Save Print Prep time 10 mins Cook time 20 mins Total time 30 mins Flying Biscuit Cafes biscuit recipe. Theyre light, tender, a little bit sweet, and a whole lot of yummy! Recipe type: Bread Serves: 4-6 Ingredients 3 cups all-purpose flour (best to use a soft wheat flour like White Lily) 1 tablespoon plus 1½ teaspoons baking powder ¾ teaspoon salt 2 tablespoons plus 1½ teaspoons sugar 6 tablespoons unsalted butter, at room temperature ⅔ cup heavy cream ⅔ cup half and half 1 tablespoon half and half for brushing on top of biscuits 1 tablespoon sugar for sprinkling on top of biscuits Instructions Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, salt, and sugar. Cut butter into ½ tablespoon-sized pieces and add to flour. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse meal. Make a well in the center and pour in heavy cream and half and half. Using a wooden spoon, stir the dry ingredients into the cream and mix just until it starts to form a dough. Turn dough out onto a lightly floured surface and knead 2 to 3 times. Use a rolling pin to roll dough to 1-inch thickness. Dip a 2½-ich biscuit cutter (I think the one I used was slightly larger) in some flour and then cut the dough. Scraps can be gathered and rerolled 1 time. Place biscuits on prepared sheet spacing apart by ¼-inch. Brush tops with the 1 tablespoon half and half and sprinkle with sugar. Bake for 20 minutes. Notes Makes 8-12 biscuits. Be sure that when you cut the dough you do not twist the biscuit cutter. Just go straight down and up.
Posted on: Sun, 20 Jul 2014 14:07:30 +0000
Trending Topics
Recently Viewed Topics
© 2015