4 cups all-purpose flour, plus extra for dusting
o-yjQ*EGJ/|GF#vO2 tablespoons baking powder
}_z{*x4R/}C9{+n}八度網上論壇2 teaspoons kosher salt.m?*zHu,E
1 teaspoon sugar
A;pIVU"{ Xforum.8cyber.com1 cup cold unsalted butter, cut into tablespoons~LwdK0Q!E
1 1/4 cups heavy creamM(ej T&m}qY"],P        F:\
1/2 cup creme fraicheforum.8cyber.com:r
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1 large egg
#Ds%Vd%Ja#q$q_Nutrition InfoServing size: 22 biscuits
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        EHBad.ihCalories: 226 kcal4Vi)c6K6n3V\
Carbohydrates: 18 g
btu'?"E_0V        nforum.8cyber.comDietary Fiber: 0 g}\9esP6N
Fat: 15 g
NH#J3lIZ9qProtein: 3 g
!e%W]hMFk"aforum.8cyber.comSugars: 1 g Ww.crQ.UPj2{:H
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2. Cooking Directions
5}ig`7OVGPreheat the oven to 400 degrees F. In a large bowl, whisk 4 cups of the flour with the baking powder, salt and sugar. Cut in the butter until it's the size of peas. Make a well in the center.
2{_f)X$~%YIn 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.
gmEl/i0`:u#XRoll 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.forum.8cyber.comIM])\?\?8^
Bake the biscuits for 18 minutes, or until golden on top. Serve warm from the oven or at room temperature.
$Aj(k"j%F}Yield: 22 servings (Serving size: 22 biscuits)