The sweet Thanksgiving-y biscuit (perfect for breakfast while your turkey is roasting)! —Erin Jeanne McDowell
What You'll Need
2 1/2 cups
flour (300 g)
sugar (200 g)
baking powder (8 g)
salt (4 g)
stick cold butter, cubed (113 g)
creme fraiche (224 g)
buttermilk (82 g)
fresh cranberries, roughly chopped (115 g)
turbinado sugar, for garnish
In a large bowl, whisk the flour, sugar, baking powder, and salt to combine. Add the butter cubes and toss to coat in flour. Rub the butter into the flour until it's the size of peas and has created a mealy texture.
Make a well in the center. Add the creme fraiche and mix until the mixture forms a shaggy mass. Add the buttermilk gradually until the mixture comes together into a sticky batter.
On a lightly floured surface, form the dough into a square 1 inch thick. Cut out 6 biscuits with a round cutter and transfer to a parchment lined baking sheet. Bring the dough back together into a 1 inch thick square and cut as many more biscuits as you can, transferring them to parchment lined trays.
Garnish the biscuits with turbinado sugar and bake in a 400 degree oven until golden brown, 15-20 minutes.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!