Charleston Women-Winter 2020

www.CharlestonWomen.com | www.ReadCW.com | www.CharlestonBrides.com CW Flying Biscuits Adapted from “The Flying Biscuit Cafe Cookbook” By Delia Champion 3 cups all-purpose flour (The book suggests White Lily.) 1 tbs. double acting baking powder ¾ tsp. salt 4 tbs. sugar, divided 6 tbs. unsalted butter 1 ½ cups light cream 1/3 cup half-and-half Preheat the oven to 400F. Line a rimmed sheet pan with parchment paper. In a large mixing bowl, combine flour, baking powder, salt and three tablespoons of sugar with a whisk. Cut butter into ½ tablespoon-sized bits and add to flour. Use your hands to work the butter into the dry ingredients —“Don’t hold back,’” said the author. Mix until the butter is cut to the size of small peas. Make a well in the center of the flour and pour in the light cream. Stir the dry ingredients into the wet by using your hand in a circular fashion, knocking the flour mixture into the liquid. Stir just until the dough comes together in a sticky ball. Turn the dough onto a lightly floured surface and knead three times. Do not overwork the dough. With a lightly floured rolling pin, roll the dough to a thickness of one inch. “The correct thickness is the key to making your biscuits fly,” said the author. Dip a two-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 half-and-half (about one tablespoon per biscuit), and sprinkle with remaining sugar. Bake for 20 minutes, checking halfway. Biscuits will be pale golden brown on top and flaky in the center when done. Makes about eight to 12 biscuits, depending on size. recipes Catering to Charleston and surrounding areas since 1999. www.dishanddesign.com | 843.971.6701 PERFECT FOR YOUR HOLIDAY PARTY! Corporate Private Wedding Social