The Flying Biscuit


From Southern Biscuits by Nathalie Dupree and Cynthia Graubart

The Flying Biscuit Cafe is reputed to have the best biscuit in Atlanta. They churn them out day after day, and moans of pleasure can be heard out on the street by the lines of young and old waiting for a seat. This is supposed to be their recipe—and if it isn’t, well, it doesn’t matter as this recipe will have people lining up outside any door where these biscuits are being cooked. I mean, how bad could sugar, butter, heavy cream, and half-and-half be?

3 1/4 cups all-purpose flour, divided
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons granulated sugar, divided
3/4 cup chilled butter, roughly cut into 1/2-inch pieces
1 cup heavy cream, divided
2/3 cup half-and-half
1 tablespoon heavy cream, for brushing
Softened butter, for brushing

1. Preheat oven to 350°F.

2. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, us an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.

3. Fork-sift or whisk 3 cups of flour, baking powder, salt, and 3 tablespoons of sugar in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the pieces of chilled butter over the flour, and work in by rubbing fingers with the butter and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.

4. Make a deep hollow in the center of the flour with the back of your hand. Mix 2/3 cup of heavy cream with the half-and-half, reserving the remaining heavy cream. Pour the cream mixture into the hollow, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablesoppons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

5. Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board, and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant bisucit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour, and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

6. Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Brush the biscuits with 1 tablespoon of the remaining cream, and sprinkle with the remaining tablespoon of sugar. Bake the biscuits on the top rack of the oven for a total of 20 minutes, or until light golden brown. After 10 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another backing pan underneath to add insulation and retard browning. Continue baking another 10 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven, and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

Makes 18 to 20 biscuits.

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  • Jackson Reeves

    Finally went to Flying Biscuit cafe this past weekend (the Candler Park version!) and had some of these in person. Delicious. Now I just wish we had a recipe of that cranberry apple butter up here, too.

    • Andrea Kessler

      Here you go:

      The Flying Biscuit Cranberry Apple Butter


      2 cups of dark brown sugar
      1 cinnamon stick
      1 1/4 teaspoons ground cinnamon
      1 teaspoon ground nutmeg
      1 teaspoon ground cloves
      1 cup freshly squeezed orange juice
      2 cups cranberries
      10 Granny Smith apples, peeled, cored, and thinly sliced
      Place sugar, spices, and orange juice in a large, heavy-bottomed saucepan. Bring to a simmer and add the cranberries. Cook over medium heat until cranberries begin to pop.

      Add the apples and cook over low heat, stirring frequently. Cook until apples are tender and falling apart. Puree contents of saucepan in a food processor or mash with a potato masher until smooth and thick. Cool and serve with hot biscuits.

      Cranberry Apple Butter will keep for 2 to 3 weeks in the refrigerator.

      Yields: 4 ½ Cups

      • Jackson Reeves

        Thanks for posting! I’ll have to make a batch this weekend :)

    • Andrea Kessler

      Here is the recipe that the owner and chef of the Flying Biscuit posted, it is a little different than the one above, so I thought I would share-

      The Flying Biscuit’s Famous Flying Biscuits
      Owner and Chef: Delia Champion
      • 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.

      • Jackson Reeves

        Awesome, thanks! So many choices!