Expert baker and Fox in the Snow co-owner Lauren Culley provides a video demonstration that you can follow along at home.
These are unique times that demand comfort foods we can cook at home. So Fox in the Snow Cafe has done something the local coffee shop and bakery has never done before: share one of its secret recipes. (No, not the famous egg sandwich.)
Founded by husband-and-wife team Jeff Excell and Lauren Culley, Fox in the Snow has been in shutdown mode since March 16, when the owners made the difficult decision to cease operations indefinitely in response to the coronavirus pandemic.
The recipe being shared is for Fox in the Snow’s multilayered, butter-packed biscuits—the very same biscuits Columbus Monthly featured on our Best Breakfasts cover in March.
Along with the recipe, which we’ve pasted below, Culley shot a baking demonstration so home bakers can follow along. “Everything that you’ve learned about making biscuits is out the window with this recipe,” Culley says, calling these tanklike biscuits “the perfect pastry.”
RECIPE: FOX IN THE SNOW BUTTERMILK BISCUITS WITH SALTED HONEY BUTTER
Yields: 7 to 8 biscuits
Equipment:Food processor Large bowl Rolling pin Biscuit cutter (3-inch recommended) Baking sheet
Ingredients:3 1/2 teaspoons baking powder 1 tablespoon plus 1 teaspoon kosher salt 1 1/2 teaspoons granulated sugar 1/2 teaspoon baking soda 5 1/2 cups all-purpose flour, plus more for surface 1 1/2 cups (3 sticks) unsalted butter, chilled 2 cups buttermilk 1/4 cup heavy cream 2 large egg yolks, beaten to blend
Preheat oven to 375 degrees. Pulse baking powder, salt, sugar, baking soda, 2 cups flour and chilled butter in a food processor until the largest pieces of butter are the size of a nickel. Transfer to a large bowl with the remaining flour and toss together until butter appears evenly distributed. Add buttermilk over the entire mixture all at once and knead mixture until a shaggy dough forms and almost no dry ingredients are left at the bottom of the bowl. Turn out onto a lightly floured surface and pat into roughly a 12-inch to 14-inch thick rectangle.
Begin by doing a trifold. Starting from the left, fold the dough halfway to the center, and then fold from the right over top of the first fold. Press down to make sure dough is compact and flatten out again to make a rectangle shape. Rotate dough 90 degrees and fold the dough from the top down. Again, press dough down and reshape into a rectangle. Rotate 90 degrees again, and fold from left to right. Repeat the process two more times, ending with a fold from left to right.
Using a rolling pin, adjust dough to desired thickness, about 3/4 of the height of your biscuit cutter. Dip biscuit cutter into the flour to prevent sticking, and then cut straight up and down, careful not to twist the biscuit cutter. You should get about 4 biscuits out of your first rectangle.
Press remaining dough together and reshape into a small rectangle. Cut out 2 additional biscuits. Repeat as many times as necessary until only a small amount of dough remains.
Mix egg yolks and heavy cream with a fork until blended. Brush tops of biscuits lightly with mixture and place on baking sheet. Bake until golden brown, about 30 to 35 minutes.
RECIPE: HONEY BUTTER
Ingredients:1 stick butter 1 cup honey Sea salt
In a small saucepan, melt butter and honey until combined. Brush a generous amount over biscuits while both the honey butter and biscuits are hot. Sprinkle tops with generous amounts of sea salt.