I actually had these at the Flying Biscuit Cafe.
Recipe from their cookbook found on the Net on Genius Kitchen and
Public Broadcasting Atlanta:
http://www.geniuskitchen.com/recipe/flying-biscuits-490889/
http://www.pba.org/flying-biscuit/
Actually these even tasted better than the ones in the cafe. Biscuits
didn't rise to the 2 inch height of theirs.
See notes about my opinion on biscuits after the recipe.
Flying Biscuit Recipe
3 cups flour, Soft winter wheat flour such as White Lily brand
1 Tbs plus 1 1/2 tsp baking powder
3/4 tsp salt
6 Tbs butter at room temp
2/3 cup heavy cream
2/3 cup half and half, plus extra for brushing tops of biscuits
1 Tbs sugar to sprinkle tops of biscuits
parchment paper
Preheat oven to 350F.
Place dry ingredients in a bowl.
Cut butter into 1/2 inch tablespoon size bits and add to flour.
Work butter with fingers or pastry blender until it resembles coarse meal.
Make a well in center and pour in cream and half and half.
Stir the dry ingredients in the cream with wooden spoon until dough just
comes together in a ball.
Turn onto floured work surface and knead 2 to 3 times to form a cohesive
mass. Do not overwork dough.
With rolling pin, roll into 1 inch thickness.
Dip a 2 1/2 inch biscuit cutter into flour and cut dough.
Scraps can be rerolled one more time and cut biscuits.
Place on prepared sheet pan 1/4 inch between them.
Brush tops with 1 Tbs half and half and sprinkle tops with 1 Tbs sugar
Bake for 20 minutes, tops will be lightly browned and flaky in center when
done.
Yield 8 to 12 biscuits, depending on size of cutter.
So here I go. I used to teach baking classes and had a class on biscuits.
I taught the old class method. That is:
All ingredients should be chilled esp. the butter, never at room temp.
Baking, temperature should be intially high in the 425 to 450F range to
give the initial best oven spring, then can be lowered to 350F to finish
baking.
I normally grate a frozen stick of butter add that to the flour.
Also I stir very quickly to and fro with a large pastry fork, never a
spoon to mix biscuit dough.
So I tried the above recipe first with their directions and then with my
method using chilled grated butter and higher baking temps.
The first batch using their method, produced a flatter biscuit but tasty.
Mine rose higher and was flakier.
Really not much difference in the taste.
So try the recipe both ways. I think preference is the key. I am always
open minded using different culinary techniques.