THE FLYING BISCUIT
Steps:
- Preheat oven to 350ºF. Line a sheet pan with parchment paper. Place flour, baking powder, salt, and 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 resembles coarse meal. Make a well in the center of the flour and pour in all the heavy cream and the half-and-half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a 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 obtaining a stately biscuit. Dip a 2 ½ inch biscuit cutter in flour, and 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 1 tablespoon of half-and-half and sprinkle with 1 tablespoon of sugar.
- Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
