Flying Biscuits

• all-purpose flour↗3 cups

  they use White Lilly

• double-acting baking powder↗1 tablespoon
• salt↗1⁄4 teaspoon
• granulated sugar3 tablespoons

  plus a little extra to sprinkle on top, if desired

• unsalted butter↗6 tablespoons

  at room temperature

• half-and-half↗1 1⁄2 cups

  plus extra for brushing on biscuits, if desired

Step-by-step instructions

1. 1

   Heat oven to 350 degrees. Line a baking sheet with parchment paper (not required, but makes clean-up easier.

2. 2

   Mix all dry ingredients in a bowl.

3. 3

   Cut in the softened butter until the butter is the size of small peas.

4. 4

   Make a well in the flour mixture and pour in the cream.

5. 5

   Mix until the dough comes together in a sticky ball.

6. 6

   Turn out the dough on a floured surface and knead three times only.

7. 7

   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.

8. 8

   Place biscuits on the basking sheet. For a richer, sweeter biscuit, brush the biscuits with cream and sprinkle lightly with sugar.

9. 9

   Bake for 20-23 minutes until biscuits are golden brown on top.