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

READY IN: 38mins
Recipe by twissis

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!

Top Review by diner524

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.

Ingredients Nutrition

Directions

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

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