Creme Fraiche Biscuits Cajun Creole For Zwt 9

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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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Steps

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Preheat oven to 400f - in a lrg bowl , whisk the flour w / the baking powder , salt & sugar.

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Cut in the butter until the dough is roughly the size of peas.

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Make a well in the center.

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In a sml bowl , whisk the heavy cream w / the crme frache & egg.

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Pour into the well & stir w / a fork until evenly moistened.

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Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.

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Roll out the dough 1-in thick.

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Using a 2 1 / 4-in rd cookie cutter , stamp out the biscuits as close together as possible.

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Gently press the scraps together & stamp out more biscuits.

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Transfer to baking sheets & chill until firm.

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Bake the biscuits for 18 min.

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Serve warm from the oven or at room temperature.

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Ingredients

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all-purpose flour, baking powder, kosher salt, sugar, unsalted butter, heavy cream, creme fraiche, egg