There’s something magical about a warm, flaky biscuit, and the Flying Biscuit recipe takes this classic comfort food to new heights. Inspired by the beloved Southern café, these biscuits are known for their light, fluffy texture and rich, buttery flavor that melts in your mouth. They’re perfect for breakfast, brunch, or as a side to your favorite meal.
Flying Biscuit Recipe
Creating the perfect Flying Biscuit is an art that combines simple ingredients with meticulous technique. Follow our detailed steps below to recreate these light and fluffy delights right in your kitchen.
Ingredients
Here is what we will need:
- 2 cups of all-purpose flour (sifted)
- 4 teaspoons of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of sugar
- 5 tablespoons of cold unsalted butter (cubed)
- 3/4 cup of heavy cream
- 1/4 cup of buttermilk
- 1 tablespoon of melted butter for brushing (optional)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F and line a baking sheet with parchment paper. Preheating ensures even baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. These are the essential dry ingredients for creating the biscuit’s signature texture.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, incorporate the butter until the mixture resembles coarse crumbs. The cold butter is key to the biscuit’s flaky layers.
- Combine wet ingredients: In a small bowl, mix the heavy cream and buttermilk. Slowly pour this mixture into the dry ingredients while stirring gently with a wooden spoon. Combine just until a dough forms. Do not overmix, as this can make the biscuits dense.
- Roll out the dough: Turn the dough onto a lightly floured surface. Roll or gently press it out to about 1-inch thickness. Be careful not to overwork the dough to maintain the delicate airiness.
- Cut the biscuits: Use a round biscuit cutter, approximately 2 1/2 inches in diameter, to cut out the biscuits. Press straight down without twisting to allow the biscuits to rise evenly.
- Arrange on baking sheet: Transfer the biscuits onto the prepared baking sheet, placing them close together for softer edges or farther apart for crispier sides.
- Bake: Place the baking sheet in the oven and bake for 12–15 minutes, or until the tops are golden brown and the biscuits are cooked through. Keep an eye on them to prevent overbaking.
- Brush with butter: Once out of the oven, brush the tops with melted butter for an added layer of rich flavor and an attractive glossy finish.
Quick Reference Table
| Step | Key Action | Key Tip |
|---|---|---|
| Preheat | Set oven to 400°F | Ensures even baking. |
| Mix | Combine dry ingredients | Whisk thoroughly for consistency. |
| Cut | Incorporate cold butter | Creates flaky layers. |
| Combine | Add cream and buttermilk | Avoid overmixing. |
| Roll | Form dough to 1-inch thickness | Be gentle with the dough. |
| Cut | Use biscuit cutter | Press straight down. |
| Bake | Bake for 12–15 minutes | Watch for golden tops. |
Enjoy serving these Flying Biscuits warm, whether they are paired with jam, honey, or a dollop of cream. Their signature light and fluffy texture is unmatched.
Ingredients
To create the iconic Flying Biscuit, we need a precise mix of pantry staples and a few key fresh ingredients. Each component plays a critical role in achieving that light, fluffy texture and buttery flavor. Below is the list of ingredients:
- 2 cups all-purpose flour, sifted for a smooth dough
- 1 tablespoon baking powder, ensures the biscuits are light and airy
- ½ teaspoon salt, enhances flavor balance
- 1 tablespoon granulated sugar, adds subtle sweetness
- 6 tablespoons cold unsalted butter, cubed for flaky layers
- ⅓ cup heavy cream, for richness
- ⅔ cup buttermilk, creates the desired tender crumb
Tips:
- Always use cold butter straight from the fridge. This is non-negotiable for perfect flakiness.
- For the buttermilk, if you don’t have it on hand, mix ⅔ cup whole milk with 1 tablespoon white vinegar or lemon juice, let it sit for 5 minutes.
Tools And Equipment
Creating the perfect Flying Biscuit requires the right tools and equipment to ensure precision and ease in every step. Here’s a rundown of what we need to whip up these light and fluffy biscuits. Each item plays an important role in achieving the signature texture.
Essential Tools
- Mixing Bowls: One large bowl for combining dry and wet ingredients, preferably ceramic or glass for easier mixing.
- Pastry Cutter: To cut the cold butter into the flour mixture. If unavailable, use a fork or your hands, but a pastry cutter works best for achieving that flaky texture.
- Measuring Cups and Spoons: For accuracy with ingredients like flour, baking powder, and buttermilk. Precision is crucial for consistent results.
- Whisk: Useful for sifting together the dry ingredients and ensuring an even distribution.
- Sifter or Fine Mesh Strainer: For sifting the all-purpose flour, which prevents lumps and promotes a smoother mixture.
Preparation Tools
- Rolling Pin (Optional): If rolling out the dough, opt for a light rolling pin. However, minimal handling of the dough is recommended to retain fluffiness.
- Biscuit Cutter or Round Cookie Cutter: Use a sharp cutter, preferably 2 to 3 inches in diameter, to achieve uniform biscuit shapes. Avoid twisting as it seals the edges and limits rise.
- Bench Scraper: To handle and shape the dough on the work surface without over-kneading or sticking.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and ensures even baking on the sheet pan.
Baking Equipment
| Tool | Purpose | Tips |
|---|---|---|
| Baking Sheet | Serves as the baking surface. | Line with parchment or use a non-stick option. |
| Oven Thermometer | Ensures accurate temperature, especially at 400°F. | Essential to avoid over or undercooking. |
| Cooling Rack | Allows air circulation for even cooling. | Prevents the bottom from becoming soggy post-baking. |
Directions
Follow these step-by-step instructions to create the perfect Flying Biscuit. With care and attention to detail, we’ll ensure each biscuit is light, buttery, and irresistibly fluffy.
Prep
- Preheat the oven to 375°F. Temperature accuracy is crucial, so an oven thermometer helps ensure even baking.
- Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Sift 2 cups of all-purpose flour, then measure it accurately. Sifting adds air, creating a lighter texture.
- Cube 6 tablespoons of cold unsalted butter and chill it. Keeping it cold ensures flaky layers.
Making The Biscuit Dough
- In a large mixing bowl, whisk together:
- 2 cups of sifted all-purpose flour
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- 1 tablespoon of granulated sugar
- Add the cubed, cold butter into the flour mixture. Using a pastry cutter, blend the butter until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Create a well in the center of the mixture. Pour in ⅓ cup of heavy cream and ⅔ cup of buttermilk. Stir gently with a spatula until the dough forms. Avoid overmixing to prevent tough biscuits.
Shaping The Biscuits
- Lightly flour a clean surface, turning the dough onto it. Pat or roll the dough into a ¾-inch-thick rectangle.
- Use a biscuit cutter (2-2½ inch size recommended) to cut out biscuits. Press straight down without twisting for even rising and flakiness.
- Gather scraps and repeat the process until all dough is used. Handle the dough gently to avoid overworking it.
Baking The Biscuits
- Place the cut biscuits onto the prepared baking sheet, ensuring they’re close but not touching (about 1 inch apart).
- Brush the tops with heavy cream for a golden, glossy finish.
- Bake in the preheated oven for about 15-18 minutes, or until the tops are golden brown.
- Remove from the oven and cool biscuits on a wire rack for 5 minutes. Serve warm.
| Oven Temperature | Baking Time | Biscuit Size |
|---|---|---|
| 375°F | 15-18 minutes | 2-2½ inches |
Optional: Preparing Accompaniments
For an even more delightful experience, pair your Flying Biscuits with these homemade accompaniments:
- Whipped Honey Butter: Blend equal parts softened butter and honey until smooth.
- Jam or Preserves: Use your favorite flavor, such as strawberry or peach.
- Savory Gravy: Prepare a classic Southern-style sausage or mushroom gravy for a hearty meal.
Tips For Perfect Flying Biscuits
Creating the perfect Flying Biscuits requires attention to detail and a few essential techniques. Here are insider tips to help you achieve light, buttery, and fluffy biscuits every time:
1. Use Cold Ingredients
- Always use cold unsalted butter straight from the refrigerator. The cold butter creates steam while baking, forming tender, flaky layers.
- Chill the buttermilk and even the mixing bowl for best results.
Pro Tip: If your kitchen is warm, place the flour in the freezer for 10 minutes before starting.
2. Handle Dough Gently
- Avoid overmixing the dough as it can lead to dense, tough biscuits. Mix until just combined.
- Pat or roll the dough out instead of kneading; overworking activates the flour’s gluten, affecting the light texture.
3. Use Proper Cutting Techniques
- Use a sharp biscuit cutter for clean edges, and never twist the cutter. Twisting compresses the dough and prevents even rising.
“Press straight down and lift straight up!” This simple motion ensures taller, fluffier biscuits.
4. Create Perfect Thickness
- Roll or pat the dough to a consistent 1-inch thickness. Too thin and the biscuits won’t rise properly; too thick and they may bake unevenly.
| Thickness | Effect |
|---|---|
| Less than 1 inch | Won’t rise enough |
| 1 inch (desired) | Ideal fluffiness |
| Over 1.5 inches | Risk of uneven baking |
5. Preheat and Monitor Oven
- Preheat your oven to 375°F for even cooking. Use an oven thermometer to ensure accuracy, as temperature variations can affect the biscuits’ texture.
- Place the baking sheet in the middle rack for uniform baking.
6. Brush for a Golden Crust
- Lightly brush the tops with heavy cream or melted butter before baking for a golden, tender crust.
Bonus Tip: A sprinkle of sugar on top before baking adds a delicate sweetness to your biscuits.
7. Don’t Skip Resting Time
- After cutting the biscuits, let them rest on the baking sheet for 5-10 minutes. This allows the gluten to relax and promotes better rising during baking.
8. Bake in Close Proximity
- Place the biscuits close together on the baking sheet, leaving about ½ inch apart. This helps them rise higher as they support each other while baking.
By keeping these tips in mind, we ensure our Flying Biscuits turn out light, buttery, and irresistibly fluffy every single time.
Make-Ahead And Storage Instructions
Planning ahead and properly storing the Flying Biscuits elevates both their convenience and freshness. Whether prepping for a family brunch or saving leftovers, here’s how to handle them flawlessly:
Make-Ahead Preparation
- Prepare the dough in advance: After mixing the dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, roll it out, cut the biscuits, and proceed as instructed.
- Freeze unbaked biscuits: After cutting the biscuits, arrange them on a baking sheet lined with parchment paper and freeze until solid (about 2–3 hours). Transfer the frozen biscuits to an airtight container or freezer bag. These can be stored in the freezer for up to 3 months. Bake directly from frozen, adding an extra 2–3 minutes to the baking time.
Storing Baked Biscuits
- Room temperature: Once fully cooled, store the baked biscuits in an airtight container for up to 2 days. To maintain their softness, include a small piece of bread or a damp paper towel in the container.
- Refrigeration: For extended storage, refrigerate the biscuits in an airtight container for up to 1 week. Reheat before serving to restore their fresh-from-the-oven texture.
- Freezing baked biscuits: Place cooled biscuits in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature or reheat directly in the oven.
Reheating Instructions
To ensure the best results when reheating:
- Oven reheating: Wrap the biscuits in aluminum foil and reheat in a 350°F oven for 7–10 minutes. This method preserves their fluffy texture.
- Microwave reheating: Warm individual biscuits on a microwave-safe plate for 20–30 seconds. Place a damp paper towel over the plate to avoid dryness.
Quick Reference Table: Storage and Reheating
| Storage Method | Duration | Reheating Method |
|---|---|---|
| Room Temperature Storage | Up to 2 Days | Not necessary unless desired |
| Refrigeration (airtight) | Up to 1 Week | 350°F oven for 7–10 mins, or microwave |
| Freezing Unbaked Biscuits | Up to 3 Months | Bake frozen, add 2–3 mins to time |
| Freezing Baked Biscuits | Up to 2 Months | Oven reheating recommended |
Following these tips ensures your Flying Biscuits stay delightful, whether freshly baked or stored for future enjoyment.
Conclusion
The Flying Biscuit recipe brings a touch of Southern charm to any kitchen with its irresistible texture and flavor. By mastering the techniques and using the right tools, we can create biscuits that are as light and fluffy as they are buttery and delicious. Whether enjoyed fresh out of the oven or reheated for later, these biscuits are sure to become a staple in our recipe collection. Let’s embrace the joy of baking and savor every bite of this delightful treat.
Frequently Asked Questions
What makes the Flying Biscuit unique?
The Flying Biscuit is known for its light, fluffy texture and rich, buttery flavor. Its distinctiveness lies in the use of cold butter, heavy cream, and buttermilk, combined with careful dough handling to create a perfectly tender and flaky biscuit.
What are the key ingredients for the Flying Biscuit?
The essential ingredients include 2 cups of all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 tablespoon sugar, 6 tablespoons cold unsalted butter, ⅓ cup heavy cream, and ⅔ cup buttermilk.
Why is cold butter important in the recipe?
Cold butter creates steam as it melts during baking, resulting in a flaky and tender texture. Using butter straight from the refrigerator is crucial for the best results.
Can I substitute buttermilk if I don’t have it?
Yes, you can make a buttermilk substitute by mixing ⅔ cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5-10 minutes.
How do I ensure my biscuits rise evenly?
Avoid overmixing the dough, use a sharp biscuit cutter without twisting, and maintain a consistent dough thickness of about 1 inch to promote even rising.
How should the biscuits be stored?
Store baked biscuits in an airtight container at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 2 months for extended freshness.
How can I reheat the biscuits?
To reheat, place the biscuits in a 350°F oven for 5-10 minutes or microwave for 20-30 seconds to regain their softness while preserving their texture.
Can I prepare the dough in advance?
Yes, the dough can be made ahead and refrigerated for up to 24 hours, or you can freeze unbaked biscuits for up to 3 months to use later.
What tools are necessary to make the Flying Biscuit?
Essential tools include a whisk, mixing bowls, pastry cutter, rolling pin, biscuit cutter, sifter, baking sheet, and cooling rack for optimal preparation and baking.
What are some serving suggestions for the Flying Biscuit?
Serve warm biscuits with accompaniments like whipped honey butter, jam, preserves, or savory gravy to complement their buttery flavor and fluffy texture.