The sweet Thanksgiving-y biscuit (perfect for breakfast while your turkey is roasting)! —Erin McDowell
1 dozen biscuits
2 1/2 cups
stick cold butter, cubed
fresh cranberries, roughly chopped
turbinado sugar, for garnish
In This Recipe
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 carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.