Ingredients
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4
-
2
-
2
-
1
-
1/2
-
1 1/4
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1/2
-
1
-
-
-
-
-
-
-
Directions
Creme Fraiche Biscuits (Cajun/Creole for ZWT-9), Found in the Cajun & Creole section of the Food & Wine website in an article titled Great Recipes From Top New Orleans Chefs Chefs Allison Vines-Rushing & Slade Rushing were credited as contributors & the recipe included this description: When they are not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing & Slade Rushing are adding a French ingredient to a Southern recipe For this recipe, crme frache replaces buttermilk in these extremely fluffy biscuits The recipe yield is approx 22 biscuits & is not easily halved as it uses 1 egg, but any extra biscuits can be frozen for later use Time does not include 30 min chill time Enjoy!, twissis you’ve done it again; a great recipe! It’s a little more work than the ones I usually make but the end result is a high rising, light and fluffy biscuit that was enjoyed by all in this house I made only half the recipe, but used the whole egg and it was no trouble at all Loved even the looks of this recipe
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Steps
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1
Done
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Preheat Oven to 400f - in a Lrg Bowl, Whisk the Flour W/the Baking Powder, Salt & Sugar. |
|
2
Done
|
Cut in the Butter Until the Dough Is Roughly the Size of Peas. Make a Well in the Center. |
|
3
Done
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in a Sml Bowl, Whisk the Heavy Cream W/the Crme Frache & Egg. Pour Into the Well & Stir W/a Fork Until Evenly Moistened. |
|
4
Done
|
Turn the Dough Out Onto a Lightly-Floured Work Surface & Gently Knead 2-3 Times Until It Holds Together. |
|
5
Done
|
Roll Out the Dough 1-in Thick. Using a 2 1/4-in Rd Cookie Cutter, Stamp Out the Biscuits as Close Together as Possible. Gently Press the Scraps Together & Stamp Out More Biscuits. Transfer to Baking Sheets & Chill Until Firm (about 30 Min). |
|
6
Done
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Bake the Biscuits For 18 Min (or Until Golden on Top). Serve Warm from the Oven or at Room Temperature. |
