Excerpt from The Flying Biscuit Cafe Cookbook [my comments in brackets]
With some hesitation, I am revealing our greatest secret: the biscuit recipe. The hesitation comes from the fact that people will realize when they read this recipe that there really is no great secret — just a lot of patience and technique. [Well, not really…the recipe takes just six or eight minutes to prepare and twenty minutes to bake.] We make an average of 700 of these fluffy pups on a weekday at the Biscuit and 1,200 on a weekend day. Many different people have made the biscuits since the restaurant has been open. Our biscuiteers arrive before the break of dawn to produce these tender little morsels. If by chance you happen to drive by early some morning, you may catch a glimpse of them through the window, hunched over a table, flour everywhere. If you look even closer you might see the sparkle of the biscuit cutter and a little white ball of dough flying through the air and landing on a sheet pan, ready to be baked for our loving patrons.
- 3 cups all-purpose flour (a soft winter wheat flour, such as White Lily, works best) [White Lily is found mainly in the Southern U.S.; an all-purpose flour with a decent protein percentage is fine to use]
- 1 tablespoon plus 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons plus 1 1/2 teaspoons sugar [UK caster sugar] [I usually cut this back to 1 1/2 tablespoons]
- 6 tablespoons [3 oz.] unsalted butter, at room temperature (it should be the consistency of shortening)
- 2/3 cup heavy cream [UK double cream]
- 2/3 cup half-and-half [aka light single cream in the UK, or just go wild and use single cream, which is about 18% butterfat compared to about 12% for U.S. half-and-half. For a triple recipe, one pint each of double cream and light single cream. And one big-ass bowl, of course.]
- 2 tablespoons half-and-half for brushing on top of biscuits
- 1 tablespoon sugar for sprinkling on top of biscuits
Preheat oven to 375 F [190 C]. Line a sheet pan [or insulated baking sheet] with parchment paper.
Place flour, baking powder, salt, and sugar in a large mixing bowl. Cut softened 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. [I use fingers. This takes just two or three minutes.]
Make a well in the center of the flour and pour in all of 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 [always important to prevent things like biscuits, pancakes, brownies, &c. from having a specific density higher than lead’s]. 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. [I use a 3″ cutter and get 7 or 8 biscuits.] Repeat until all the dough has been cut. Scraps can be gathered together and rerolled one more time. [She says this because two or more regatherings and rerollings can result in overworked dough, but I find that as long as you do it gently enough, you can do two rounds after the first cutting instead of just one. The last round will get you one or two more biscuits from the scraps. They might turn out a bit misshapen, but they still taste good.]
Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. [Why so close? Well, first, these biscuits expand almost exclusively vertically. Second, they retain more moisture when they’re baked closer together, so this measure helps keep the biscuits fluffy instead of crumbly.] Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. [That’s 1 tablespoon distributed between all the biscuits, by the way. The half-and-half here is to make the tops a little browner than they might otherwise turn out and to make the sugar stick. I usually don’t bother with the extra sugar on top, though. It really isn’t necessary because they’ve already got sugar inside.]
Bake for 20 minutes at 375 F [190 C]. Biscuits will be lightly browned on the top and flaky in the center when done. [And still almost the original colour on the sides.]
Makes 8 to 12 biscuits, depending on the size of the cutter.
By Alton Brown
- 1 pound bulk breakfast sausage
- 1/4 cup flour
- 2 cups milk
- Salt and pepper
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat [sometimes you’ll have very little fat, in which case add some butter to make up two tablespoons]. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that’s where the flavor is.) Check seasoning [I use lots of freshly ground pepper], add crumbled sausage and serve over toast or biscuits.