If so, slide another backing pan underneath to add insulation and retard browning. 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. Bake the biscuits on the top rack of the oven for a total of 20 minutes, or until light golden brown. Brush the biscuits with 1 tablespoon of the remaining cream, and sprinkle with the remaining tablespoon of sugar. Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.Ħ. 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. Brush off any visible flour from the top. 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. If the dough is still clumpy, pat and fold a third time. Flour again if necessary, and fold the dough in half a second time.
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. Turn the dough out onto the board, and sprinkle the top lightly with flour. Lightly sprinkle a board or other clean surface using some of the reserved flour. If the dough is too wet, use more flour when shaping.ĥ. 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. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. 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 2/3 cup of heavy cream with the half-and-half, reserving the remaining heavy cream. Make a deep hollow in the center of the flour with the back of your hand. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.Ĥ. 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. 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. 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. 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.ģ.
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.
Select the baking pan by determining if a soft or crisp exterior is desired.
#Flying biscuit love cake recipe plus#
1 tablespoon plus 1 1/2 teaspoons baking powderģ/4 cup chilled butter, roughly cut into 1/2-inch piecesĢ.
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