These biscuits, along with lots of other great food, have made their namesake restaurant, The Flying Biscuit Café, which bakes nearly 5,000 of them each week, one of the most popular places in all of Atlanta.  They are the creation of Chef April Moon, whose aunt and uncle, Larry and Alice Breeze, live right here in Cape Girardeau.  

Ingredients:

 3 cups flour (such as White Lily)
1 and 1/2 tablespoons baking powder
3/4 teaspoons salt
2 and 1/2 tablespoons sugar
6 tablespoons butter at room temperature, cut into bits
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

Directions: 

Combine flour, baking powder, salt, and sugar and work in butter until mixture resembles coarse meal.  Make well in center of flour, pour in cream and half-and-half, and mix just until dough begins to come together into a ball.  Knead dough 2 or 3 times on lightly floured surface and roll to 1-inch thickness.  Cut dough with biscuit cutter.  Place 1/4-inch apart on sheet pan lined with parchment paper, brush with half and half and sprinkle with sugar, and bake at 375 degrees for 20 minutes until lightly browned.  Makes 8-12.

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