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    You are in: Home / Recipes / Creme Fraiche Biscuits (Cajun/Creole for ZWT-9) Recipe
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    Creme Fraiche Biscuits (Cajun/Creole for ZWT-9)

    Creme Fraiche Biscuits (Cajun/Creole for ZWT-9). Photo by Bonnie G #2

    1/2 Photos of Creme Fraiche Biscuits (Cajun/Creole for ZWT-9)

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    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    20 mins

    18 mins

    twissis's Note:

    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!

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    Serves: 22



    Units: US | Metric


    1. 1
      Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
    2. 2
      Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
    3. 3
      In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
    4. 4
      Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
    5. 5
      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. 6
      Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.

    Ratings & Reviews:

    • on July 15, 2013


      Wonderful biscuits!!! I really think that returning the biscuits to the refrigerator to chill really makes a difference in the flakiness of the biscuits. I made 1/2 of the recipe (used the other 1/2 of egg for a eggs benedict lunch) and it made 11 biscuits. While these were baking, I could just smell a wonderful buttery smell and couldn't wait to eat them, very fluffy and tender!! Thanks so much for sharing the recipe. Made for ZWT 9.

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    • on October 16, 2013


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

    Serving Size: 1 (56 g)

    Servings Per Recipe: 22

    Amount Per Serving
    % Daily Value
    Calories 226.6
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 9.7 g
    Cholesterol 56.5 mg
    Sodium 322.4 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 0.6 g
    Sugars 0.2 g
    Protein 3.1 g

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