It’s the last day of July, and I feel as if the month just flew by! (No pun intended.) With all the commotion, I thought it would be good to get re-focused and feature a good “staple” type of recipe. Coincidentally, my friend (Codename: Candelabra) has been enjoying her July by doing very domestic things like baking instead of performing her usual back-to-back surgeries! Candelabra made something called “flying” biscuits, and when she read me the recipe, it sounded very much like a sweet cream biscuit. I thought it was perfect for my “staple” recipe post!
These were extremely easy to put together, and the sprinkling of sugar is a nice touch. I chose to serve mine with fresh blackberries and unsalted butter. However, I made sure to freeze half the dough so I can have fresh biscuits the rest of the week! Oh, and my biscuits are a little wider and flatter than normal biscuits because I don’t own a proper biscuit cutter. Ha!
Adapted from The Flying Biscuit Cafe Cookbook
3 c. AP flour
1 tbsp. + 1&1/2 tsp. baking powder
3/4 tsp. salt
2 tbsp. + 1&1/2 tsp. sugar
6 tbsp. unsalted butter, room temperature
2/3 c. heavy cream
2/3 c. half & half
2 tbsp. half & half for brushing tops
1 tbsp. sugar for sprinkling
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Combine flour, baking powder, salt and sugar. Then mix in butter till the dough becomes similar to cornmeal consistency. This is best done with your fingertips.
3. Make a well in the center of your dough and pour in the heavy cream and half & half. Mix till just combined.
4. Flour your work surface and knead the dough 3-4 times. Roll out the dough to desired thickness and cut out biscuit shapes using a 2 & 1/2 in. biscuit cutter.
5. Bake for 20 minutes (or 15 minutes if your oven runs hot).