Crème Fraîche Biscuits Recipes

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CREME FRAICHE BISCUITS (CAJUN/CREOLE FOR ZWT-9)



Creme Fraiche Biscuits (Cajun/Creole for ZWT-9) image

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, crème fraîche 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!

Provided by twissis

Categories     Breads

Time 38m

Yield 22 Biscuits, 22 serving(s)

Number Of Ingredients 8

4 cups all-purpose flour (plus more for dusting)
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1/2 lb unsalted butter (2 sticks, cold & cut into 16 tbsp)
1 1/4 cups heavy cream
1/2 cup creme fraiche
1 large egg

Steps:

  • Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
  • Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
  • In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
  • Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
  • 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).
  • Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.

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