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The Flying Biscuit's Famous Biscuits




Source of Recipe


mystic6799






List of Ingredients



• 3 cups all-purpose flour (White Lily, is best)
  
• 1 tablespoon plus 1 teaspoon baking powder
  
• 1 teaspoon salt
  
• 2 tablespoons plus 1 teaspoon sugar
  
• 6 tablespoons unsalted butter, at room temperature
  
• 2/3 cup heavy cream
  
• 2/3 cup half and half and extra for brushing on top of biscuits
  
• 1 tablespoons sugar for sprinkling on top of biscuits
  






Instructions



1. Preheat oven to 350 degrees. Line pan with parchment paper. Place flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into T size pieces and add to flour. Using your fingertips, work the butter into the flour mixture until it resembles coarse meal. Make a well in the center of the flour and pour in all the heavy cream and the half and half.
   
2. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a bowl. Turn dough out 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" thickness.
   
3. Dip a 2" biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and re-rolled one more time. Place the biscuits on the prepared sheet pan, leaving about 1 inch between them. Brush the tops of the biscuits with 1 T half and half and sprinkle with 1 T sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in center when done.
   
4. Makes 8 to 12 biscuits, depending on the size of the cutter.