Biscuits from Heaven

 These are the best biscuits I think I’ve ever eaten – I can’t believe I made them because I can’t bake decent biscuits (or make decent gravy, either).  I know, every Southern girl should be able to make biscuits, but I’ve never had any success until now.  These are from a cookbook my friend Kim gave me – she lives in Atlanta and has eaten at The Flying Biscuit Cafe several times, the lucky thing!

 

 Famous Flying Biscuits from The Flying Biscuit Cafe Cookbook by Delia Champion 

3 cups all-purpose flour 

1 Tbsp double-acting baking powder 

3/4 tsp salt 

4 Tbsp granulated sugar 

6 Tbsp unsalted butter (at room temperature) 

1 1/2 cups light cream 

1/3 cup half-and-half 

Preheat oven to 350 degrees.  Combine flour, baking powder, salt, and 3 Tsbp sugar.  Cut butter into 1/2 Tbsp-sized bits and use your hands to work it into the dry ingredients.  Mix until butter is the size of small peas.  Make a well in the flour and pour in the cream.  Mix until dough forms a sticky ball.  Turn onto a floured surface and and knead three times.  Do not overwork dough.  Pat or roll to ONE INCH THICK.  Use a floured biscuit cutter – do not twist.  Place biscuits on cookie sheet, brush tops with half-and-half and sprinkle with sugar.  Bake for 20 minutes or until golden brown on top. This makes 8-10 beautiful biscuits depending on the size of your biscuit cutter.

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