When I used to live in Atlanta, there was this little breakfast spot we always used to go to called The Flying Biscuit. We would wait in long lines just to get our hands on those biscuits (and the grits, but that’s another post). Fluffy, creamy, delicious, hot and fresh. In other words, heaven in 5 bites. Either loaded up with butter and jam, or topped with thick country gravy, those things were to die for. When I decided to move back home, it was that southern food I knew I would miss the most, so I grabbed a Flying Biscuit Cookbook and hit the road.
I used to make these biscuits for my dad because he loved biscuits. He was one of those “pancake mix biscuits” guys, so I whipped him up a batch of these, and he never looked back. Homemade is always best, right? He raved about these biscuits and always asked me to make them when I came over for breakfast. A big basket of fresh biscuits can bring anyone and anything together.
Now I make these biscuits for my family on Sunday mornings and the kids go crazy for them. My husband loves them covered in my homemade southern sausage gravy, with fresh homegrown micro sage swirled in. Sage and sausage pairs so well together and takes these biscuits to a whole ‘nother level.
You guys know I love scrumptious home cooked, rib sticking food; as my best friend Crystal would say “I didn’t get these curves from eating carrot sticks!” This is the perfect Sunday morning brunch. Add some grits, fresh fruit and orange juice and we’ve got a perfect southern breakfast. And maybe some sweet tea… don’t even get me started on real sweet tea.
- 3 cups flour (preferably King Arthur)
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons baking powder (yes, in addition to the 1 tbsp above)
- 3⁄4 teaspoon salt
- 2 tablespoons sugar
- 1 1⁄2 teaspoons sugar (yes, in addition to the 2 tbsp. above)
- 6 tablespoons unsalted butter, at room temperature
- 2⁄3 cup heavy cream
- 2⁄3 cup half-and-half
- 2 tablespoons half-and-half (for brushing on top of biscuits)
- 1 tablespoon sugar (for sprinkling on top of biscuits)
- 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 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 2-1/2 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 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.
My husband absolutely loves my sausage gravy, which goes perfect on top of these biscuits. I grow my own sage and use the micro leaves in my recipe, but if you can’t get micro leaves, regular store bought sage bunches, chopped finely will work just as well.
How do you do biscuits?
Special thanks to King Arthur Flour for sponsoring this post! #betterbiscuits