FAMOUS FLYING BISCUITS

FAMOUS FLYING BISCUITS image

Number Of Ingredients 8

3 cups all purpose Flour
1 T. plus 1 ½ tsp. baking powder
¾ tsp. Salt
4 T. Sugar, divided
6 T. unsalted Butter, at room temperature
1 ½ cup light Cream or whipping cream (or 1 cup half and half)
1/3 cup Half and Half, for brushing on top of biscuits
1 T. Sugar, for sprinkling on top of biscuits

Steps:

Preheat oven to 350ºF. Line a sheet pan with parchment paper. Combine flour, baking powder, salt, and 3 T. sugar in a large mixing bowl. Cut butter into ½ tablespoon-sized-bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it is the size of small peas. Make a well in the center of the flour and pour in the light cream. Stir the dry ingredients into the cream and mix with a spoon until dough just begins to come together into a sticky 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 making your biscuits fly. Dip a 2 ½ inch 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 ¼ inch between them. Brush the tops of the biscuits with half and half (about 1 T. per biscuit) and sprinkle with remaining sugar. Bake for 20 -23 minutes. Biscuits will be golden browned on top and flaky in the center when done. Makes 8 to 12 biscuits, depending on the size of the cutter.