Recreate the famous Fox in the Snow buttermilk biscuits (with new tips!)

Are you missing Fox in the Snow during this extended closure? Have some extra time on your hands? You can bring the taste to your own home by recreating one of their famous never-shared-before recipes – Fox in the Snow Buttermilk Biscuits! We are reposting this recipe because we’ve received some special at-home tips from the baker herself!

Lauren Culley, co-owner and YouTube-trained baker, doesn’t rely on fancy trends or ingredients, instead, she leans on simple, Midwest flavors executed to perfection. The cult-favorite buttermilk biscuits are buttery, sky-high, and regularly draw lines wrapped around the building. She’s helping you recreate the taste with the recipe and step-by-step video for Fox in the Snow Buttermilk Biscuits with Salted Honey Butter!

Grocery shopping can be difficult lately, with lots of shortages for certain items, including baking ingredients. But if you can get your hands on these ingredients, or use appropriate substitutes, you’re sure to impress the members of your household (even if that’s just you!) with these amazing biscuits! 

Follow along with the video, or the recipe below! Once Fox in the Snow reopens, make sure you head there to compare your result to the original! Find their locations here!

FOX IN THE SNOW BUTTERMILK BISCUITS WITH SALTED HONEY BUTTER

(recipe shared with permission of Lauren Culley, co-owner of Fox in the Snow)

• 5 1/2 cups all-purpose flour, plus more for surface
• 1 1/2 teaspoons granulated sugar
• 3 1/2 teaspoons baking powder
• 1 tablespoon plus 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 1/2 cups (3 sticks) unsalted butter
• 2 cups buttermilk 
• 1/4 cup heavy cream 
• 2 large egg yolks, beaten to blend

Preheat oven to 375. Pulse baking powder, salt, sugar, baking soda, 2 cups flour and chilled butter in a food processor until 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 entire mixture all at once and knead mixture until a shaggy dough forms and almost no dry is left at the bottom of the bowl. Turn out onto a lightly floured surface and pat into roughly a 12”-14” thick rectangle.

Begin by doing a tri-fold, 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 2 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 time 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 a baking sheet. Bake until golden brown, about 30-35 minutes.

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Honey Butter

• 1 stick butter
• 1 cup honey

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.

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At home tips from Lauren Culley

If you don’t have buttermilk readily available in your fridge, that’s no problem! You can always make buttermilk using these substitutes:

• 1 tablespoon of white vinegar or lemon juice and one cup of milk. Stir, then let stand for 5 minutes. My grandma used to do it this way and it works just as well as store bought buttermilk!
• 1 cup of plain yogurt

If you find your biscuits are toppling over or there’s  too much butter melting out of them, cut them out, egg wash them, and pop them in the freezer! Then, when you’re ready, put them in the oven fully frozen and add a bit of baking time. As a note, toppling does not mean you’re doing it wrong! Sometimes these biscuits are just too big for their own good and it happens to the best of us.

As a rule of thumb, there is no such thing as an ugly biscuit. That said, if your tops are lumpy, you can flip the biscuit over after cutting it out. This will cause the bottom of the biscuit to be smoother and flatter, giving it a more professional look.

No biscuit cutter? No problem! You can innovate by using a glass or an empty can. For the best result, try cutting the biscuits into squares. The sharp edge of a knife will most mimic a biscuit cutter and help your layers expand.

Last, but certainly not least, don’t stress about it! This recipe can withstand a lot of “mistakes” and still look and taste delicious. Happy baking! 

Thanks to Fox in the Snow for sharing this delicious recipe!

Tips/Substitutions: No buttermilk? Try one of these at-home substitutions to make buttermilk. Note – this does not guarantee the same result, but they are worth trying until you can get buttermilk from the store. 

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