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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!”
READY IN:
38mins
SERVES:
22
YIELD:
22 Biscuits
UNITS:
US

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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