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The Flying Biscuit Cafe Cookbook
     

The Flying Biscuit Cafe Cookbook

by Delia Champion
 
The Flying Biscuit Cafe Cookbook is the long awaited second cookbook from Atlanta's immensely popular Flying Biscuit Cafe, consistently hailed as one of Atlanta's top ten restaurants since it opened its doors in 1993. Brimming with one of a kind recipes for breakfast, lunch, dinner, dessert, and of course -"flying biscuits"- it's the only cookbook you need to get to

Overview

The Flying Biscuit Cafe Cookbook is the long awaited second cookbook from Atlanta's immensely popular Flying Biscuit Cafe, consistently hailed as one of Atlanta's top ten restaurants since it opened its doors in 1993. Brimming with one of a kind recipes for breakfast, lunch, dinner, dessert, and of course -"flying biscuits"- it's the only cookbook you need to get to the heart of authentic Southern comfort food.

Product Details

ISBN-13:
9781423602934
Publisher:
Smith, Gibbs Publisher
Publication date:
07/26/2007
Pages:
128
Sales rank:
884,561
Product dimensions:
8.50(w) x 8.50(h) x 0.32(d)
Age Range:
16 Years

Read an Excerpt

Orange Blossom Biscuits Topped with Peaches

To make Sprinkle: In a small bowl, thoroughly mix sugar and orange zest, muddling with the back of a wooden spoon until mixture is pale orange goodness; set aside.

To make Biscuits: Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.
Mix flour, cornmeal, baking powder, salt, and brown sugar in a large bowl. Add butter, mixing with fingertips until mixture forms a coarse meal. Add milk and mix until dough is evenly moistened, adding more milk by tablespoonfuls if mixture is dry and does not hold together. Drop dough by heaping tablespoons onto prepared sheet pan, forming 8 to 10 mounds and spacing 1 H inches apart. Using lightly floured fingertips, pat each biscuit into a 2-inch round. Sprinkle the reserved orange sugar sprinkle over top. Bake biscuits about 18 minutes. Cool sheet pan on a wire rack.

G cup granulated sugar

1 H teaspoons grated orange zest

1 H cups all-purpose flour

H cup yellow cornmeal

1 tablespoon baking powder

H teaspoon salt

3 tablespoons brown sugar

H cup unsalted butter, cut into G-inch pieces

O cup whole milk

2 pounds peaches, peeled, pitted, and cut into H-inch-thick slices

N cup granulated sugar

H teaspoon pure vanilla extract

1 cup whipping cream

3 tablespoons confectioners' sugar

Fresh mint leaves (optional)

Meet the Author

Delia Champion grew up in a town where her parents' taproom was a fixture in the community. She enjoyed the energy and excitement of cooking for a crowd. She moved to Atlanta and started waiting tables at a popular seafood restaurant while dreaming of her own place where people could have breakfast all day, with healthy local foods and fair prices. Friends bought into her dream, and from the moment that her Flying Biscuit Cafe opened its doors, it became a southern culinary landmark.

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