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Prep Time: 7 Minutes Cook Time: 16 Minutes |
Ready In: 23 Minutes Servings: 8 |
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This recipe is from Atlanta's own Flying Biscuit Cafe cookbook. Ingredients:
3 cups all-purpose flour (they use white lilly) |
1 tablespoon double-acting baking powder |
1/4 teaspoon salt |
3 tablespoons granulated sugar (plus a little extra to sprinkle on top, if desired) |
6 tablespoons unsalted butter (at room temperature) |
1 1/2 cups half-and-half (plus extra for brushing on biscuits, if desired) |
Directions:
1. Heat oven to 350 degrees. Line a baking sheet with parchment paper (not required, but makes clean-up easier.
2. Mix all dry ingredients in a bowl.
3. Cut in the softened butter until the butter is the size of small peas.
4. Make a well in the flour mixture and pour in the cream.
5. Mix until the dough comes together in a sticky ball.
6. Turn out the dough on a floured surface and knead three times only.
7. Roll out to 1 thickness (no thinner!) and cut out biscuits with a small can or biscuit cutter with a diameter of 2 1/2 to 3 inches. Cut the biscuits very close to each other, and re-roll the scraps only once.
8. Place biscuits on the basking sheet. For a richer, sweeter biscuit, brush the biscuits with cream and sprinkle lightly with sugar.
9. Bake for 20-23 minutes until biscuits are golden brown on top.
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