Creme Fraiche Biscuits (Cajun/Creole for ZWT-9)

1. 1

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

2. 2

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

3. 3

   Make a well in the center.

4. 4

   In a sml bowl, whisk the heavy cream w/the creme fraiche & egg.

5. 5

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

6. 6

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

7. 7

   Roll out the dough 1-in thick.

8. 8

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

9. 9

   Gently press the scraps together & stamp out more biscuits.

10. 10

    Transfer to baking sheets & chill until firm (about 30 min).

11. 11

    Bake the biscuits for 18 min (or until golden on top).

12. 12

    Serve warm from the oven or at room temperature.

* Per serving · 4 servings · Values may vary.