Bob and Bobbie say this is the best biscuit recipe ever.
It’s from FOOD AND WINE November 2005.
Enjoy.
CRÈME FRAICHE BISCUITS
(can be halved)
Preheat oven to 400 degrees.
4 C. all purpose flour
2 T. baking powder
2 t. Kosher salt
1 t. sugar
2 sticks cold unsalted butter cut into Tablespoons
1 1/4 cups heavy cream
½ cup of crème fraiche
1 large egg
Whisk 4 cups of flour with the baking powder, salt and sugar.
Cut in the butter until it is the size of peas.
Make well in center.
In a small bowl whisk the heavy cream with the crème fraiche and egg.
Pour into the well.
Stir with a fork until evenly moistened.
Turn the dough out on to a lightly floured work surface.
Knead 2 or 3 times until it holds together.
Roll 1 inch thick. Cut 2 ½ inch or smaller round cutter.
Transfer to baking sheet. Refrigetate until firm.
Bake 18 minutes or until golden.