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Snow Biscuit Chickies for Easter
Granny's Snow Biscuits, redone for Easter
*guest post by JD Provence
Corn Kernels: for "chickie lips"
Peppercorns: "for chickie eyes"
1 1/2 cups Warm Water *temp your yeast needs to activate
1/2 cup Sugar
2 Tbsp Yeast
4 cups All Purpose Flour
1 tsp Salt
3 Tbsp Oil *your choice
Combine water, sugar and yeast in large mixing bowl, and let sit 5 minutes.
Mix flour and salt together, in separate bowl.
Add oil to yeast/water mix and stir.
Add in the flour/salt mixture to the water mixture, until dough ball forms.
Place dough ball in oiled bowl and cover for about 1 hour, until it doubles in size.
Place dough ball on floured work surface and pat down and roll out, to about 3/8" thick, and cut biscuits. I usually cut mine into squares, because there is less trimmed dough left, that has to be reworked, rolled, and re-cut.
Place cut biscuits on sheet pans, cover to prevent drying, and let rise 45 minutes to 1 hour. Preheat oven to 350. Cook biscuits about 15 minutes, or until golden brown. Remove from pans and let cool.
This recipe makes about 35 - 3" square biscuits, but recipe can easily be halved.
Recipe and Photos shared by: JD Provence for Canning and Cooking at Home
Adapted from old family (Granny's) recipe
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Diane Baker: Owner & Creator of Canning and Cooking at Home