Ingredients:

Use White lily flour

3 cups flour

1 tbsp double-acting baking powder

¾ tsp salt

4 tbsp gran. Sugar, divided

6 tbsp unsalted butter at room temp

1.5 cups of light cream

1/3 cup half and half

Directions:

Preheat oven to 350. Line a sheet pan with parchment paper. Combine flour, baking powder, salt, and 3 tbsp of sugar in a large mixing bowl. Cut butter into ½ tablespoon-sized bits and add to the flour. Using your hands, work the butter into the dry ingredients – don’t hold back. I suggest closing your eyes, turning the music up and enjoying the texture of flour mixing with butter. Mix until butter is cut to the size of small peas.

Make a well in the center of the flour and then pour in the light cream. Stir the dry ingredients into the wet by using your hand in a circular fashion, knocking the flour mix into the liquid. Stir just until dough comes together into a sticky ball. Turn dough onto a lightly floured surface and knead three times. Do not overwork the dough. Using a lightly floured rolling pin, roll the dough to a thickness of 1 inch. The correct thickness is the key to making your biscuits fly.

Dip a 2.5 inch diameter biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Do not twist the cutter –apply pressure straight down then pull back evenly. Scraps can be massed together and re-rolled one time.

Place the biscuits on the prepared sheet pan, leaving about ¼ inch between them brush the tops of the biscuits with the half and half (about 1 tablespoon per biscuit) and sprinkle with the remaining sugar. Bake for 20-23 minutes. Biscuits will be golden brown on top and flaky in the center when done.

Makes 8-12 biscuits depending on size of the cutter.

I found this recipe on “PBA 30, Atlanta’s PBS Station.”Check it out. You can even see Delia Champion’s pic – the creator of these magnificent flying delicacies.

Pick up the cookbook too. You won’t be sorry!