Prep 7 mins
Cook 23 mins
This recipe is from Atlanta's own Flying Biscuit Cafe cookbook.
- 3 cups all-purpose flour (they use White Lilly)
- 1 tablespoon double-acting baking powder
- 1⁄4 teaspoon salt
- 3 tablespoons granulated sugar (plus a little extra to sprinkle on top, if desired)
- 6 tablespoons unsalted butter (at room temperature)
- 1 1⁄2 cups half-and-half (plus extra for brushing on biscuits, if desired)
- Heat oven to 350 degrees. Line a baking sheet with parchment paper (not required, but makes clean-up easier.
- Mix all dry ingredients in a bowl.
- Cut in the softened butter until the butter is the size of small peas.
- Make a well in the flour mixture and pour in the cream.
- Mix until the dough comes together in a sticky ball.
- Turn out the dough on a floured surface and knead three times only.
- Roll out to 1" thickness (no thinner!) and cut out biscuits with a small can or biscuit cutter with a diameter of 2 1/2 to 3 inches. Cut the biscuits very close to each other, and re-roll the scraps only once.
- Place biscuits on the basking sheet. For a richer, sweeter biscuit, brush the biscuits with cream and sprinkle lightly with sugar.
- Bake for 20-23 minutes until biscuits are golden brown on top.