We had the most delightful snowfall overnight (in Oklahoma) and because of that we’ve got ourselves a mid-week snow day! This morning, as I watched the fine flakes of snow feverishly fall in my wooded backyard – I thought to myself “What if I used this beautiful SNOW to make Biscuits?!”. That’s how Snow Biscuits were born and the rest is history.
This Snow Biscuits recipe takes my very favorite, classic (Julia Child inspired) recipe and replaces most of the buttermilk with SNOW. The key to making this recipe work is equal amounts of dry, freshly fallen snow and determination.
Snow Biscuit Success
What I mean by that is there were a few times (while kneading this biscuit dough together) I thought to myself “I’m not sure this will work“. But I quickly retorted to myself “I’m the boss of this and it WILL work!”
While I’m sharing my thoughts about the process of this recipe, let me go ahead and say – there were several times I thought “this dough is FREEZING!” In fact it was – my instant read thermometer registered 30°F!
When working this Snow Biscuit dough together, be prepared to press and knead a little more than you would with my other biscuit recipes. That frozen water (snow) will need to warm up enough to moisten the dry ingredients.
Well, are you wondering is this recipe is a victory or a fail? You know when an idea of something is way better than the reality of something? Well, that’s the opposite case here. These biscuits are so wonderful – super flaky and delicately textured. The flavor of this biscuit is mildly sweet with a hint of tanginess from the buttermilk. The perfect use of beautiful, freshly fallen snow!
- 4 c AP flour
- 2 T baking powder
- 2 t sea salt
- 1 T sugar
- 1/3 c salted butter, cold
- 1/3 c shortening
- 8 c freshly fallen SNOW, (dry snow works best for this recipe)
- 1/4 c buttermilk
- 2 T heavy whipping cream for brushing on top
- 2 T raw, turbinado sugar for sprinkling on top
Preheat oven to 425°. Prepare 2 1/4 sheet baking sheets with butter.
In a large mixing bowl, add flour, sugar, baking powder, salt.
Add shortening and (using a cheese grater) grate in cold butter. Using a fork, gently toss butter and shortening.
Add SNOW, tossing to incorporate.
Create a well in the center of the mixture and pour buttermilk into the well. Using a fork, incorporate the buttermilk, working the dough into a shaggy texture.
Turn dough out on a floured surface, knead 10 times. (only for about 30-60 secs.)
Pat the dough into a 10″ x 12″ rectangle, approximately 2″ thick. Using a 2″ cutter, cut biscuits and place onto prepared baking sheet, 1″ apart. Re-flour cutter between cuts.
Brush the top of each biscuit with cream and sprinkle with sugar.
Bake 15-18 minutes or until baked through and medium-light golden on top (if you have an instant read thermometer, the internal temperature should register 190°-200°).
Makes 12-14 biscuits depending on the size and thickness.