MOON DUST (FROM THE FLYING BISCUIT CAFE)
This is the recipe for the moon dust blend that The Flying Biscuit Cafe uses on their potatoes. Moon Dust is an all-purpose blend of herbs and spices that complements an array of vegetables.
Provided by AlainaF
Categories < 15 Mins
Time 10m
Yield 3/4 cup, 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a food processor or blender and puree to combine and grind spices.
- Store at room temperature for several months.
Nutrition Facts : Calories 5.5, Fat 0.2, SaturatedFat 0.1, Sodium 3144.2, Carbohydrate 1.1, Fiber 0.6, Sugar 0.1, Protein 0.2
FLYING BISCUIT CAFE LOW-FAT BANANA MUFFINS
This gourmet recipe is courtesy of Chef April Moon, from the Flying Biscuit Cafe in Atlanta, Georgia. It will be the best low-fat muffin you have ever had!
Provided by Miss Annie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350º F.
- Lightly grease a dozen muffin tins or line with paper cups.
- Place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth.
- In a second bowl sift together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet and mix until just combines.
- Do not overmix, or the muffins will be tough.
- Fill muffin cups three-quarters of the way full.
- Bake for 25 to 35 minutes.
- A toothpick inserted in the center of the muffins will come out clean when they are cooked.
- Remove from the oven and cool slightly before eating.
FLYING BISCUIT CAFE: CREAMY DREAMY WHITE CHEDDAR GRITS
Make and share this Flying Biscuit Cafe: Creamy Dreamy White Cheddar Grits recipe from Food.com.
Provided by Rabia
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.
- Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.)
- Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
- Add cheese and stir gently until cheese melts.
- Whisk again to combine.
- Turn heat off and allow grits to rest 5 minutes.
- Add butter and stir until completely smooth, silky and shiny.
Nutrition Facts : Calories 227.3, Fat 12.4, SaturatedFat 7.7, Cholesterol 36.6, Sodium 524, Carbohydrate 22.6, Fiber 0.4, Sugar 0.3, Protein 6.3
BISCUITS FROM THE FLYING BISCUIT CAFE
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.
Provided by Epi Curious
Categories Breads
Time 35m
Yield 8 biscuits, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- 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.
- 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.
- 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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