My F&W
quick save (...)

Salt-and-Pepper Crème Fraîche Biscuits

  • ACTIVE: 25 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 2 dozen 2-inch biscuits
  • MAKE-AHEAD
  • VEGETARIAN

Seasoned with black pepper and a sprinkling of Maldon sea salt, the warm biscuits are delicious sandwiching a fried egg or just spread with butter.

  1. 1 large egg
  2. 1 large egg yolk
  3. 3/4 cup crème fraîche
  4. 1/4 cup milk
  5. 2 1/2 cups all-purpose flour, plus more for dusting
  6. 2 tablespoons plus 2 teaspoons sugar
  7. 1 tablespoon plus 1/4 teaspoon baking powder
  8. 2 teaspoons table salt
  9. 1 1/2 teaspoons freshly ground pepper
  10. 1 1/2 sticks unsalted butter, cut into 1/4-inch dice and chilled
  11. 1/4 cup heavy cream
  12. Maldon salt, for sprinkling
  1. In a small bowl, whisk the egg with the egg yolk, crème fraîche and milk. In a large bowl, combine the 2 1/2 cups of flour with the sugar, baking powder, table salt and pepper. Using a pastry blender or 2 butter knives, cut the butter into the flour mixture until it resembles coarse meal. Add the egg mixture and stir with a wooden spoon until the dough is evenly moistened. Gather the dough into a ball and knead 2 or 3 times, just until it comes together.
  2. Line 2 large baking sheets with parchment paper and dust them with flour. Transfer the dough to one of the baking sheets and press it into an 8-by-10-inch rectangle. Cover with plastic wrap and refrigerate for 1 hour.
  3. Preheat the oven to 400°. Transfer the dough to a floured work surface and roll it out to an 11-inch square. Fold the square in half and roll it out again to an 11-inch square. Repeat the folding and rolling once more. Using a 2-inch round biscuit cutter, stamp out as many biscuits as possible. Gather the scraps, reroll and stamp out more biscuits.
  4. Evenly space the biscuits on the lined baking sheets. Brush the tops with the cream and sprinkle with Maldon salt. Bake the biscuits in the upper and lower thirds of the oven for about 20 minutes, until golden; shift the baking sheets from top to bottom and front to back halfway through. Serve the biscuits warm.
Make Ahead The biscuits can be baked earlier in the day and rewarmed in the oven.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.