Fluffy Flying Biscuit Cafe Biscuits Recipe

As a barista, I often find myself drawn to the sweet side of things. But when it comes to a good southern breakfast, nothing beats a warm and flaky biscuit. That’s why I’m excited to share the recipe for the famous Flying Biscuit Cafe’s biscuits with you.

The Flying Biscuit Cafe has been serving up their homemade biscuits in Atlanta since 1993. Their menu is filled with Southern dishes like shrimp and grits, fluffy french toast, and of course, their award-winning buttermilk biscuits.

I have been lucky enough to taste these biscuits many times during my trips to Atlanta and have always longed for a way to recreate them at home. And now, I am thrilled to finally be able to share this recipe with you.

Trust me when I say that these biscuits are worth the effort. Perfectly crispy on the outside and light as a feather on the inside, they are sure to become a favorite in your household too. So let’s get baking!

Why You’ll Love This Recipe

Biscuits from the Flying Biscuit Cafe
Biscuits from the Flying Biscuit Cafe

Are you searching for the perfect biscuit recipe that tastes like a slice of heaven? Look no further than Flying Biscuit Cafe’s biscuit recipe, which has been adored by customers for years. There are countless reasons why you will love this biscuit recipe from Flying Biscuit Cafe, but I’ll just highlight some of the best ones.

Firstly, these biscuits are incredibly fluffy yet substantial. The key is using three cups of flour, along with baking powder and salt, which helps the biscuits rise to fluffy perfection. When paired with the creamy butter and sweet sugar, it creates a taste sensation that’s unmatched by any other biscuits out there.

Secondly, these biscuits are versatile and can be paired with anything from butter and jam to gravy and eggs. They’re perfect for breakfast or brunch, but they also make great dinner rolls as well. They’re so good that you might find yourself whipping up a batch every other day!

Lastly, this biscuit recipe is straightforward and easy to follow, even if you’re not a master baker. All you need are basic ingredients such as all-purpose flour, sugar, baking powder, salt, unsalted butter, and half-and-half or heavy cream. Mix everything together and voila! You have perfectly scrumptious biscuits in no time.

Overall, Flying Biscuit Cafe’s biscuit recipe is a fan-favorite for a reason – it tastes amazing and is easy to make. Whether you’re cooking for a crowd or just want to treat yourself to something special, these biscuits are sure to impress. Try them out and prepare to be blown away by their incredible flavor!

Ingredient List

 The perfect buttery biscuit, straight from the oven
The perfect buttery biscuit, straight from the oven

Here are the ingredients that you need to gather:

  • 3 cups all-purpose flour
  • 2 teaspoons of baking powder (+1 teaspoon – for addition)
  • 1 teaspoon of baking powder
  • ¾ teaspoons of salt
  • 1 tablespoon of sugar
  • 1 ½ sticks (6 ounces) unsalted butter, softened
  • 1 ½ cups of half-and-half (you can substitute with heavy cream or milk)
  • ¼ cup of sugar

This recipe has been inspired by the Flying Biscuit Cafe Cookbook but adapted with some additional ingredients that are commonly used in their restaurants. The type of flour used is preferable soft-winter wheat flour like White Lily. You may also use all-purpose flour or whole wheat flour. The extra baking powder is recommended to make the biscuits rise higher while keeping them fluffy and light.

The Recipe How-To

 A flaky and golden brown masterpiece
A flaky and golden brown masterpiece

Now that we have all the ingredients, it’s time to get baking! Let’s dive into the recipe and make some biscuits from scratch.

Step One: Preheat the Oven

Preheat your oven to 425°F.

Step Two: Prepare the Butter and Flour Mixture

In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt and 2 teaspoons of sugar. Mix it well with a whisk to blend all the ingredients thoroughly.

Next, add ¾ cup of unsalted butter to the dry mixture. Cut the butter into tiny cubes before dropping them into the bowl. Use a pastry cutter or your fingers to work the butter into the flour mixture. When finished, the mixture should resemble coarse breadcrumbs.

Step Three: Add the Liquid Mixture

In another mixing bowl, whisk together 1 ½ cups of half-and-half or heavy cream, until it is smooth and creamy.

Add the liquid mixture into the dry mixture. Stir gently until everything is moistened and combined. Don’t overmix your dough! A little overmixing will result in tough biscuits rather than light and fluffy ones.

Step Four: Roll Out Your Biscuits

Place your dough on a floured surface, and sprinkle some flour on top of it. Use your hands to shape it into a big rectangle shape, about one-inch thickness.

Fold over the dough once and use biscuit cutters to cut out circles for each biscuit at two inches wide. Transfer each cutout onto an ungreased cookie sheet, spacing each biscuit about 2 inches apart from each other.

Step Five: Bake Your Biscuits

Bake in your fully preheated oven for around 15 minutes or until golden brown on top. Remove from the oven carefully with oven mitts, serve fresh and hot right off the oven!

Congratulations! You have successfully made Flying Biscuit Café-style biscuits. Now sit back, relax, and enjoy your homemade creation with some butter and honey or serve them as an accompaniment for heavier dishes like gravy or shrimp grits – you won’t regret it!

Substitutions and Variations

 Light and fluffy biscuits, ready to be devoured
Light and fluffy biscuits, ready to be devoured

When it comes to making biscuits, there are many possibilities for making substitutions and variations. Here are some creative ideas to inspire you and cater to your preferences.

Firstly, if you prefer a healthier option, you can replace some or all of the all-purpose flour with wheat flour. You can also use less sugar or substitute it with a natural sweetener like honey or maple syrup.

For a savory twist, consider adding different types of cheese like white cheddar or parmesan to the dough. You can also add herbs like rosemary, thyme, or sage for an extra flavor boost.

If you want to get creative and take your biscuits to the next level, try adding crispy bacon bits to the dough. Or why not mix in some dried fruit like raisins or cranberries for a sweet and salty combination that will tantalize your taste buds?

In terms of serving, biscuits are incredibly versatile and pairs well with many dishes. For a classic southern breakfast, serve your biscuits with homemade gravy or creamy dreamy cheese grits. Or try using them as a base for French toast or as a side dish to complement your favorite entrée.

Whether you’re hosting a brunch gathering or simply looking for an easy snack on-the-go, homemade biscuits are always a great option. With these substitutions and variations, there’s no limit to what you can do!

Serving and Pairing

 Fresh out of the oven, with melted butter and honey on top
Fresh out of the oven, with melted butter and honey on top

The Flying Biscuit Cafe’s biscuits are perfect for any meal of the day. With their light and fluffy texture, they can be served as a side dish for breakfast, lunch or dinner.

For breakfast, try pairing them with some creamy dreamy grits, which is another famous menu item at the Flying Biscuit Cafe. Top biscuits with gravy to make a classic southern breakfast. Or, you can add some fried chicken to your biscuits for a more hearty option.

For lunch or dinner, these biscuits make great sandwich buns. Use them to make a biscuit burger or a chicken biscuit sandwich. They’re also great with a side of soup or salad.

When it comes to pairing, these biscuits go well with both sweet and savory dishes. For a sweet option, serve them with honey butter or jam. For something savory, pair them with cheddar cheese or sausage.

If you’re hosting a party, try making mini sandwiches using these biscuits cut in half. Your guests will love them!

No matter how you decide to serve these biscuits, they are sure to be a crowd-pleaser.

Make-Ahead, Storing and Reheating

There’s nothing better than a fresh, warm biscuit straight out of the oven. However, if you have leftovers or want to make them ahead of time, there are certain ways to store and reheat them to ensure that they remain soft and delicious.

To make-ahead, prepare the dough as instructed and refrigerate it overnight. The next day, roll it out and cut into rounds before baking. This will allow the biscuits to rise properly and give you a fresher final product. You can also freeze raw biscuits for up to one month by storing them in an airtight container or freezer bag with wax paper between each layer.

If you have leftover biscuits, store them at room temperature in an airtight container for up to 2 days. To reheat, wrap them in aluminum foil or place them on a baking sheet and bake in the oven at 350°F for 10-15 minutes until heated through. For a faster option, place them in the microwave for about 20 seconds per biscuit until warmed.

It’s important not to overheat the biscuits as this will dry them out and make them tough. Also, avoid reheating biscuits in plastic wrap as they can release harmful chemicals when exposed to heat.

Overall, making and storing biscuits can be a breeze with these simple tips. Whether you’re catering for a big breakfast event or enjoying some homemade biscuits at home, these tricks will keep your biscuits fresh and enjoyable every time.

Tips for Perfect Results

To make sure that every batch of biscuits that you bake is just as good as the last, here are a few tips that will greatly improve your results:

1. Keep fat cold

The recipe calls for unsalted butter and half-and-half or heavy cream. The key to success with these ingredients is to keep them as cold as possible before mixing them in with the dry ingredients. When making the dough, work quickly so the fat doesn’t have time to soften too much.

2. Use soft wheat flour if possible

If you can source soft winter wheat flour like White Lily, it will yield the best results. This type of flour has a lower protein content and a finer texture, which makes biscuits rise higher and creates a tender crumb.

3. Don’t overwork the dough

Similar to pie crusts, biscuit dough should not be overworked once liquid is added. Mix just until everything comes together, then turn it out onto a floured surface and pat gently into shape.

4. Cut them correctly

Use a sharp biscuit cutter to cut straight down through the dough without twisting. Twisting will seal off the edges of the dough and restrict rising.

5. Use baking powder effectively

The recipe calls for 2 teaspoons of baking powder already but if you want your biscuits to rise even further it recommends an addition 1 tbsp of baking powder or 3/4 tsp per cup of all-purpose flour. Make sure to use fresh baking powder for maximum potency.

6. Position in oven correctly

Placing biscuits closer together on the baking sheet will cause them to have softer sides while more space between each biscuit will result in crispier edges.

By following these tips, your homemade biscuits will rival those at Atlanta’s famous Flying Biscuit Cafe.


Now that we’ve gone through the recipe and all its variants let’s take some time to discuss the common questions people have asked about these biscuits from Flying Biscuit Cafe. Some of you might have been intimidated with making biscuits from scratch and fear not, our team gathered and answered some of the frequently asked questions to help guide you along the way. So, read on and get ready to perfect this recipe!

What ingredients added in biscuits to make it airy?

To achieve biscuits with a tender and airy texture, it’s essential to fully incorporate the butter and flour. Using low-protein flours is key to keeping them light and fluffy, never tough. For hydration and structure, yogurt works wonders and ensures that the biscuits bake up straight and tall, while still remaining moist.

What is the secret to making biscuits rise?

To achieve light and fluffy biscuits, it is important to chill the butter chunks for about half an hour beforehand. This tip will allow the fat to remain solid and prevent greasy and heavy biscuits. Once the butter is chilled, preheat the oven to 500 degrees Fahrenheit. The high temperature generates a lot of steam that helps the biscuits rise to their full potential.

What makes Southern biscuits different?

One factor that makes southern biscuits exceptional is the use of a not-so-secret ingredient: soft wheat flour. This type of flour is well-suited for temperate and moist climates, such as those found in the mid-Atlantic region, and has been readily available to southern cooks for a significant time period. Thus, it has contributed to the unique texture and taste of southern biscuits that many people crave.

How does Carla Hall make biscuits?

Alright, let’s get this dough rollin’! First, crank up your oven to a toasty 450°F. Meanwhile, in a big ol’ bowl, mix together some flour, baking powder, sugar, salt, and baking soda to make the base for our delicious biscuits. Now comes the fun part – grab a box grater and grate in some cold butter straight into the flour mixture. Give it a good whisk until everything is evenly distributed.
Now, it’s time to get messy. Make sure to spray your work surface with nonstick cooking spray and sprinkle on some flour to avoid any sticky situations. Plop that dough on top and get ready to form some biscuits!

Bottom Line

your next breakfast, brunch or dinner a memorable one by trying out the Flying Biscuit Cafe’s famous biscuit recipe! These biscuits are perfect for any occasion and can easily be made with simple ingredients that you most likely have at home. The light and fluffy texture, combined with the buttery flavor, will make your taste buds feel like they’re in heaven.

What makes this biscuit recipe unique is the use of White Lily flour, which is known for its soft wheat texture and ability to make biscuits rise properly. Additionally, the recipe calls for a combination of half-and-half and heavy cream, which gives the biscuits a richer taste than regular buttermilk biscuits.

Not only are they great on their own, but these biscuits also pair well with a variety of sweet or savory dishes, such as creamy dreamy grits or white cheddar cheese grits. You can even try making a homemade breakfast sandwich with them by adding eggs or bacon!

With so many positive reviews and ratings on TripAdvisor and other food review websites, it’s no wonder why this recipe is so popular among biscuit enthusiasts. So why not give it a try and open your taste buds to a Southern-inspired flavor that you won’t regret?

Give yourself an excuse to indulge in some comfort food by recreating the famous Flying Biscuit Cafe biscuit recipe today!

Biscuits from the Flying Biscuit Cafe Recipe

From April Moon’s Flying Biscuit Cafe Cookbook, these biscuits are her signature recipe from the Flying Biscuit Cafe, a popular eatery in Atlanta. On any weekday morning, over 700 of these biscuits are eaten and over 1,200 disappear on a weekend morning.

  • 3 cups all-purpose flour (preferably White Lily)
  • 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)
  1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Place flour, baking powder, salt and sugar in a large mixing bowl. Cut 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.
  3. 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.
  4. 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 1/4 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.
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