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, 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!"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by diner524 photo by diner524
Ready In:
22 Biscuits




  • 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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  1. 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.
  2. 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.


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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