I love Brunch. I love waking up Sunday morning and going to church with my family, all the while thinking of the perfect place to eat following church.
On this fine Sunday morning we decided to eat the The Flying Biscuit. If none of you have ever heard of it, you are really missing out.
The Flying Biscuit is a quirky, diner feel restaurant that contains bright and unique colors all throughout the place. It is definitely your neighborhood restaurant without the corporate feel. The Flying Biscuit is open for breakfast (which you can get any time of the day), lunch and dinner, and features a variety of healthy and hearty dishes.
What more can you ask for to be able to eat breakfast “all-day long.” But the ONE thing that you cannot forget are the namesakes flying biscuits. They are large, fresh, and flavorful, and are served along with cranberry apple butter. My Favorite is the the sausage, egg, and cheese biscuit with rosemary potatoes……. YUMMY!
So….If you have never eaten at one of these delectable spots, then set a date and go to a Flying Biscuit near you (for locations).
Here is the recipe for the world famous flying biscuits… ENJOY! 🙂
The Flying Biscuit’s Famous Flying Biscuits
Ingredients:
* 3 cups all purpose flour (a soft winter wheat flour, like White Lily, is best)
* 1 tablespoon plus 1 ½ teaspoon baking powder
* ¾ teaspoon salt
* 2 tablespoon plus 1 ½ teaspoon sugar
* 6 tablespoon unsalted butter, at room temperature
* 2/3 cup heavy cream
* 2/3 cup half and half for brushing on top of biscuits
* 1 tablespoon sugar for sprinkling on top of biscuits
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, 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.
Makes 8 to 12 biscuits, depending on the size of the cutter.
