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.