CREME FRAICHE BISCUITS
Make and share this Creme Fraiche Biscuits recipe from Food.com.
Provided by loveleesmile
Categories Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, whisk 4 cups of the flour with the baking powder, salt and sugar. Cut in the butter until it's the size of peas. Make a well in the center.
- In a small bowl, whisk the heavy cream with the creme fraiche and egg and pour into the well. Stir with a fork until evenly moistened. Turn the dough out onto a lightly floured work surface and gently knead 2 or 3 times until it holds together.
- Roll out the dough 1 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Transfer to baking sheets and refrigerate until firm, about 30 minutes.
- Bake the biscuits for 18 minutes, or until golden on top. Serve warm from the oven or at room temperature.
Nutrition Facts : Calories 249.4, Fat 17.4, SaturatedFat 10.7, Cholesterol 63.5, Sodium 296.5, Carbohydrate 20.2, Fiber 0.7, Sugar 0.3, Protein 3.4
HAM BISCUITS WITH HONEY-MUSTARD CREME FRAICHE
Make and share this Ham Biscuits With Honey-Mustard Creme Fraiche recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 42 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- On a lightly floured surface, roll the pastry into an 11 inch square.
- Using a 1 ½ inch pastry cutter, stamp out 42 rounds.
- Place rounds on a baking sheet and bake until puffed and golden, 18-20 minutes; let cool until ready to serve.
- Meanwhile, in a bowl, mix the creme fraiche with the mustard, honey, lemon juice, Worcestershire, salt, and cayenne; chill a few minutes to thicken and blend flavors.
- To assemble biscuits-split each pastry in half, spoon or pipe a dollop of the honey-mustard creme fraiche on the base; arrange some ham on the cream, and put on the top.
- Serve immediately.
Nutrition Facts : Calories 47.7, Fat 3.5, SaturatedFat 1.3, Cholesterol 5.6, Sodium 80.5, Carbohydrate 2.9, Fiber 0.1, Sugar 0.2, Protein 1.2
CHERRY-LIME COBBLER WITH VANILLA CRéME FRAîCHE BISCUITS
Provided by Lori Longbotham
Categories Milk/Cream Dessert Bake Kid-Friendly High Fiber Graduation Father's Day Backyard BBQ Lime Cherry Summer Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For Filling:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve. Add cherries; bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11x7x2-inch glass baking dish. Place dish on rimmed baking sheet.
- For Biscuits:
- Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl. Whisk crème fraîche, vanilla, and lime peel in small bowl. Add crème fraîche mixture to dry ingredients; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2-inch thickness. Using 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.
- Place cherries on baking sheet in bottom third of oven and biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 minutes.
- Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.
CREME FRAICHE BISCUITS (CAJUN/CREOLE FOR ZWT-9)
Found in the Cajun & Creole section of the Food & Wine website in an article titled "Great Recipes From Top New Orleans Chefs". Chefs Allison Vines-Rushing & Slade Rushing were credited as contributors & the recipe included this description: "When they are not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing & Slade Rushing are adding a French ingredient to a Southern recipe. For this recipe, crème fraîche replaces buttermilk in these extremely fluffy biscuits." The recipe yield is approx 22 biscuits & is not easily halved as it uses 1 egg, but any extra biscuits can be frozen for later use. Time does not include 30 min chill time. Enjoy!
Provided by twissis
Categories Breads
Time 38m
Yield 22 Biscuits, 22 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
- Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
- In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
- Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
- Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
- Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
NO-BAKE CHOCOLATE TART
You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 10
Steps:
- Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
- Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
- Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.
Nutrition Facts : Calories 487 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.43 milligram of sodium
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