It's not often that I even mention that any other biscuit, other than our New England biscuit, is top notch. Not even those recipes from the South, but these little tangy, sauce-sopping biscuits are comparable to what our parents and forebears kneaded and baked. My Dad (the second Yankee Chef) often soured his own milk for fluffy white biscuits, and you could distinctly taste that extra tang. Using creme fraiche is parallel to using soured milk, but at the same time, adding a certain rich taste. I adore this recipe and I think you will too.
For 15 Serving(s)
- 4 cup(s) flour
- 2 tablespoon(s) baking powder
- 2 teaspoon(s) salt
- 2 teaspoon(s) sugar
- 1/2 lb(s) butter or margarine, cold
- 1 cup(s) light cream
- 1 cup(s) creme fraiche
- 1 egg, beaten until frothy with 2 tablespoons milk
French Biscuits Directions
- Preheat oven to 350-degrees F. In a large bowl, mix together flour, baking powder, salt and sugar. With your fingertips, crumble in the butter until pea-sized crumbs are formed. Add the cream and creme fraiche and stir together well. On a lightly floured surface, transfer dough and knead just 3 or 4 times, just enough to hold together, adding just enough flour to prevent sticking.
- Roll out to an inch thick and cut out biscuits with a 2 1/2-3-inch round cookie cutter or rim of a glass, continuously dipping in flour to prevent sticking. Transfer biscuits to an ungreased cookie sheet, or sheet pan, and brush with egg/milk mixture. Bake 18-20 minutes, or until browned on top. Remove and serve while hot, naturally.
- Makes about 20 biscuits