The Flying Biscuit Biscuit

That's right. Another breakfast idea. I told you I'm a breakfast person. Maybe you just didn't believe me.

In fact, I just had breakfast. For Dinner. (Didn't feel like cooking!)

Before I met my husband, he worked at a restaurant in Atlanta called The Flying Biscuit. In fact, the second week I was living in Atlanta I finally got to go! It quickly became our go to place for brunch on Sundays!

Well considering are we no longer in the ATL (and I don't want to travel an hour and half to get there for breakfast!) we have been making our own Flying Biscuits!

While their biscuits are probably double the size that ours are, we did pretty good! I was very proud of what we had made and I even had some Apple Cranberry Butter to go with them!

The Flying Biscuit Biscuit

recipe from my friend Jennifer

--3 cups of all purpose flour

--1 tbsp double-acting baking power

--3/4 tsp salt

--4 tbsp of sugar, divided

--6 tbsp of unsalted butter at room temp.

--1 1/2 cup light cream(if you can't find light cream use 1 cup of half and half in its place)

--1/3 cup half and half

Preheat oven to 350 degrees. Line a sheet tray with parchment paper.

Combine flour, baking powder, salt and 3 tbsp of sugar un a large mixing bowl. cut butter into 1/2 tbsp sixed bits and add to flour. Using your hands, work butter into dry ingredients. Mix until butter is cut to the size of small peas.

Make a well in the center of the flour and then pour in the light cream. Stir the dry ingredients into the wet by using your hands in a cirrcular fashion, knocking the flour mix into the liquid. Stir just intil dough comes together into a sticky ball. Turn dough onto a lightly flour surfaceand knead 3 times. Do not overwork the dough.

 Using a lightly floured rolling pin, roll the dough to a thickness of 1 inch. The correct thickness is the key to making your "biscuits fly"

.

Dip a 2 1/2 inch diameter biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Do not twist the cutter--apply pressure straight down then pull back evenly. Scraps can be massed together and rerolled one time.

Place the biscuits on the prepared pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with the half and half(about 1 tbsp per biscuit) and sprinkle with remaining sugar.

 Bake for 20-23 mins. Biscuits will be golden brown on top and flakly in the center when done.

Makes 8-12 biscuits, depending on the size of the cutter.

Don't forget to enter the latest giveaway! It ends Saturday!