Snow biscuits
Modified from a recipe in Jake O'Shaughnessy's Sourdough Book by Timothy Firnstahl.
- 1 c starter
- 1.5 c pastry flour
- 1 c water
Mix. Let sit 24 hours.
- 1.75 c pastry flour
- 1/2 c butter
- 2 T sugar
- 2 t baking powder
- 1/2 t salt
Mix dry ingredients: pastry flour, sugar, baking powder, salt. Cut in the butter. Add the Ambrosia Batter (starter) and stir vigorously until the mixture can no longer be stirred by hand. Turn the dough onto a lightly floured board and knead for 20 to 30 seconds, approximately 15 strokes. Shape the dough into a ball and handling it lightly, flatten it out to a thickness of 3/4 in. Cut the biscuits with a floured biscuit cutter. Be careful not to twist the dough as it's being cut. Arrange the biscuits close together on a buttered cookie sheet. Brush with melted butter. When the butter has hardened, cover the biscuits loosely with a clear film such as Saran Wrap. Set aside n a warm place (75 °F, not warmer because they will puddle) and rise for 2 hours before baking. Bake at 425 °F for 15 minutes or until the top crust is an even brown and the inside is light, flaky, and dry.
You can make strawberry shortcake with snow biscuits. Just use an extra tablespoon or two of sugar.