Famous Flying Biscuits Recipes

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.

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

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.

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.