BISCUITS FROM THE FLYING BISCUIT CAFE
From April Moon's Flying Biscuit Cafe Cookbook, these biscuits are her signature recipe from the Flying Biscuit Cafe, a popular eatery in Atlanta. On any weekday morning, over 700 of these biscuits are eaten and over 1,200 disappear on a weekend morning.
Provided by Epi Curious
Categories Breads
Time 35m
Yield 8 biscuits, 4 serving(s)
Number Of Ingredients 11
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.
FLYING BISCUITS
Make and share this Flying Biscuits recipe from Food.com.
Provided by Deep South
Categories Breads
Time 30m
Yield 8-10 biscuits
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 325.2, Fat 14.3, SaturatedFat 8.8, Cholesterol 39.7, Sodium 275.4, Carbohydrate 42.9, Fiber 1.3, Sugar 4.9, Protein 6.3
FLYING BISCUIT'S CREAMY DREAMY WHITE CHEDDAR GRITS
This recipe is from The Flying Biscuit, an awesome little resturant in 2 locations in Atlanta GA. You always have to wait a few minutes to be seated but I would wait days if I had to to eat there. The biscuits and the grits are what makes this place so popular and the atmostphere is euphoric.
Provided by Bay Laurel
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
- Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.
MOON DUST (FROM THE FLYING BISCUIT CAFE)
This is the recipe for the moon dust blend that The Flying Biscuit Cafe uses on their potatoes. Moon Dust is an all-purpose blend of herbs and spices that complements an array of vegetables.
Provided by AlainaF
Categories < 15 Mins
Time 10m
Yield 3/4 cup, 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a food processor or blender and puree to combine and grind spices.
- Store at room temperature for several months.
Nutrition Facts : Calories 5.5, Fat 0.2, SaturatedFat 0.1, Sodium 3144.2, Carbohydrate 1.1, Fiber 0.6, Sugar 0.1, Protein 0.2
COPYCAT - FLYING BISCUIT RASPBERRY FRENCH TOAST
The Flying Biscuit's hallmark is obviously their made-from-scratch biscuits, but to me their French toast - with raspberry sauce and honey crème anglaise - is the show-stealer. Here's my take on one of my favorite brunch items - www.bonvivantonline.com
Provided by ksolo
Categories Breads
Time 12m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Slice the French bread into about 2-inch thick slices and set aside.
- In a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest.
- If using, add the rum.
- Whisk ingredients together.
- Dip each slice in the mixture for a few seconds on each side, then set them aside.
- In a skillet, add a tablespoon of butter and heat until it begins to foam.
- Add as many slices of your soaked bread to the pan as you can fit.
- Cook until golden brown on each side.
- Remove and place individual servings on plates.
- Drizzle each slice with the condensed milk and the raspberry preserves (give the preserves a few seconds in the microwave to make them more fluid).
- Top each slice with a sprinkling of pecans.
- Note: I like my French toast on the eggy side - makes for a bit of a crust when it cooks - but you can play with the egg-to-milk ratio to find what you like.
Nutrition Facts : Calories 820.7, Fat 18.5, SaturatedFat 7.9, Cholesterol 132.3, Sodium 1504.8, Carbohydrate 133.6, Fiber 7, Sugar 14.9, Protein 26.6
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