Flying Biscuit Cafe's biscuit recipe. They're light, tender, a little bit sweet, and a whole lot of yummy!
best to use a soft wheat flour like White Lily
plus 1 1/2 teaspoons baking powder
plus 1 1/2 teaspoons sugar
at room temperature
half and half
half and half for brushing on top of biscuits
sugar for sprinkling on top of biscuits
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 1/2 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 2 1/2-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 1/4-inch. Brush tops with the 1 tablespoon half and half and sprinkle with sugar. Bake for 20 minutes.
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.