The Flying Biscuit Food

BISCUITS FROM THE FLYING BISCUIT CAFE

Steps:

• Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
• Place flour, baking powder, salt and sugar in a large mixing bowl. Cut butter into 1/2 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 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled once. Place the biscuits on the prepared sheet pan, leaving about 1/4 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.

MOON DUST (FROM THE FLYING BISCUIT CAFE)

Steps:

• Place all ingredients in a food processor or blender and puree to combine and grind spices.
• Store at room temperature for several months.

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.