Maybe a longshot but I am looking for the Cream Biscuit recipe (for strawberry shortcakes, I think) from the pre-Thomas Keller French Laundry restaurant in Napa. The couple that owned it allowed The SF Chronicle to publish it many years ago. It has an egg in it. There was an accompanying recipe for a sauce that was full of butter and cream.
Recommended by Food52
French Laundry Shortcake
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
1/2 cup unsalted butter, diced
3/4 cup plus 2 tablespoons thickened cream
Mix the flour, salt, baking powder and sugar. Rub in the butter until the mixture
looks like cornmeal with a few larger pieces of butter in it. Mix in 3/4 cup of the
cream, just until most of the dry mixture has been moistened. Turn out on a board
and knead a few times until the dough just comes together. Roll 1/2 inch thick and
cut into squares or circles or whatever shape you like.
Place on an unbuttered baking sheet. Knead together lightly any scraps and roll once
more and cut. Brush the tops with the remaining 2 tablespoons cream and bake in a
preheated 425F oven for 10 to 12 minutes or until the tops are lightly browned and
the dough is set. Cool on a rack and serve while warm.
Biscuit - this was not a Thomas Keller recipe unless he borrowed it from the previous owners. Does it have one egg in it? I just liked it better than regular cream biscuit. The one I'm looking for does not use buttermilk (although I love it for baked goods.)