Biscuits From The Flying Biscuit Cafe

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.

Steps

Preheat oven to 375 degrees.

Line a sheet pan with parchment paper.

Place flour , baking powder , salt and sugar in a large mixing bowl.

Cut butter into 1 / 2 tablespoon-sized bits and add to the flour.

Using your finger.

Make a well in the center of the flour and pour in all the heavy cream and the half and half.

Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball.

Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass.

Do not overwork the dough.

Using a rolling pin , roll the dough to a 1-inch thickness.

The correct thickness is the key to obtaining a stately biscuit.

Dip a 2-1 / 2 inch biscuit cutter in flour , then cut the dough.

Repeat until all the dough has been cut.

Scraps can be gathered together and rerolled once.

Place the biscuits on the prepared sheet pan , leaving about 1 / 4 inch between them.

Brush the tops of the biscuits with 1 tablespoon of half and.

Ingredients

all-purpose flour, baking powder, salt, sugar, unsalted butter, heavy cream, half-and-half