Biscuits are the ultimate party trick, because you make them months in advance, and bake them just before your guests arrive. Here, I’ve updated my classic recipe with crème fraîche, which gives them an extra-rich, frankly luxurious flavor. Feel free to substitute sour cream in a pinch.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons fresh thyme leaves
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 sticks butter, cubed
- 1¼ cups buttermilk, divided
- ⅔ cup crème fraîche
- ⅔ cup grated Parmesan cheese, plus additional for sprinkling
- 1 egg, lightly beaten
- Thyme leaves and flaky sea salt, for garnish
Instructions
In a large bowl, stir together flour, baking powder, thyme, salt and pepper. Add butter; pinch in with your fingers until butter is the size of small peas.
In a medium bowl, stir together 1 cup buttermilk, crème fraîche, and Parmesan until combined. Add to flour mixture, stirring to combine. (Add buttermilk as needed, 1 tablespoon at a time, until dough just comes together).
Preheat oven to 425°. On a lightly floured surface, roll dough into a rough ½-inch-thick rectangle. Fold into thirds, like a letter, then roll out again, adding flour as needed to discourage sticking. Repeat process at least two more times (you’re creating flaky layers). When rolling last rectangle, roll ¾-inch thick. Using your desired cutter, cut biscuits, pushing straight down without twisting. Transfer biscuits to a baking sheet lined with parchment paper. Place in freezer for 15 minutes.
In a small bowl, stir together egg and 2 teaspoons water. Brush over biscuits; sprinkle with Parmesan. Bake until golden brown and flaky, 15 to 18 minutes. Sprinkle with thyme and sea salt.
