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1
In a small bowl, whisk the egg with the egg yolk, creme fraiche and milk.
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2
In a large bowl, combine the 2 1/2 cups of flour with the sugar, baking powder, table salt and pepper.
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3
Using a pastry blender or 2 butter knives, cut the butter into the flour mixture until it resembles coarse meal.
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4
Add the egg mixture and stir with a wooden spoon until the dough is evenly moistened.
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5
Gather the dough into a ball and knead 2 or 3 times, just until it comes together.
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6
Line 2 large baking sheets with parchment paper and dust them with flour.
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7
Transfer the dough to one of the baking sheets and press it into an 8-by-10-inch rectangle.
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8
Cover with plastic wrap and refrigerate for 1 hour.
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9
Preheat the oven to 400.
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10
Transfer the dough to a floured work surface and roll it out to an 11-inch square.
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11
Fold the square in half and roll it out again to an 11-inch square.
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12
Repeat the folding and rolling once more.
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13
Using a 2-inch round biscuit cutter, stamp out as many biscuits as possible.
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14
Gather the scraps, reroll and stamp out more biscuits.
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15
Evenly space the biscuits on the lined baking sheets.
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16
Brush the tops with the cream and sprinkle with Maldon salt.
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17
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.
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18
Serve the biscuits warm.
