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Flying Biscuit Cafe Biscuits
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5 from 1 vote

Flying Biscuits

Flying Biscuit Cafe's biscuit recipe. They're light, tender, a little bit sweet, and a whole lot of yummy!
Course Bread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6


  • 3 cups all-purpose flour, best to use a soft wheat flour like White Lily
  • 1 tablespoon plus 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons plus 1 1/2 teaspoons sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 2/3 cup heavy cream
  • 2/3 cup half and half
  • 1 tablespoon half and half for brushing on top of biscuits
  • 1 tablespoon 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.