Flying Biscuits


3 cups flour (such as White Lily)
1 and 1/2 tablespoons baking powder
3/4 teaspoons salt
2 and 1/2 tablespoons sugar
6 tablespoons butter at room temperature, cut into bits
2/3 cup heavy cream
2/3 cup half and half
2 tablespoons half and half for brushing on top of biscuits
1 tablespoon sugar for sprinkling on top of biscuits


Combine flour, baking powder, salt, and sugar and work in butter until mixture resembles coarse meal. Make well in center of flour, pour in cream and half-and-half, and mix just until dough begins to come together into a ball. Knead dough 2 or 3 times on lightly floured surface and roll to 1-inch thickness. Cut dough with biscuit cutter. Place 1/4-inch apart on sheet pan lined with parchment paper, brush with half and half and sprinkle with sugar, and bake at 375 degrees for 20 minutes until lightly browned. Makes 8-12.

Sat on the stools in the corner of the bakery next door to the Flying Biscuit Cafe and devoured these so called “biscuits.” The Flying Biscuit Cafe sells a recipe book stuffed full of great sounding food which I flicked through while we munched, but a lot of the ingredients had me baffled and it used cups for measurements. ?? 🙁

Am beginning to piece my knowledge of the neighbourhood together, will totally forget it all on my next return though.

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