Friday, April 24, 2015

Shnetchi (biscuits) - Flashback Friday

For flashback Friday I am bringing back my shnetchi recipe. 

These shnetchi are very good served with jam, honey or Roger's Golden Syrup. This recipe was passed down from my Dad. He told me to always use whipping cream, although I sometimes use buttermilk and they turn out great too. My Dad used to have a shnetchi booth at the Mennonite Heritage Village Museum during Pioneer days. His booth was called 'Uncle Knals Shnetchi'.
  • 2 3/4 cups flour
  • 3/4 tsp salt
  • 4 tsp baking powder
  • 1/4 cup butter
  • 1 cup whipping cream
  • 2 eggs, well beaten
  1. Mix dry ingredients together.
  2. Cut in butter with pastry blender until crumbly.
  3. Make a well in the dry ingredients, add cream and beaten eggs.
  4. Using a fork stir together just until mixed. Don't overwork the dough or the biscuits will be tough.
  5. Gather dough into a ball and pat out on counter to desired thickness, approx 3/4 to 1" thick.
  6. Cut with round cookie cutter or whatever shape you want.
  7. Place on pan and bake at 400º for 15 minutes or until golden in color.
  8. Yield: 9 - 12 shnetchi..depending on the thickness and size of cutter you used.


  1. my mom always made shnetchi with borscht. She would cut large strip and then roll them once jelly roll style and then cut down the line. I haven't made these in years. I love the title of your dad's booth .. .awesome.

  2. I love how the instructions you gave are like my Mom's - who also made great bisquits at a little MCC Cafe. (not overworking the dough and patting it onto the counter as oposed to roling it out) Definitely a great recipe! For anyone a little calorie conscious, you can also use 1.5% buttermilk.

  3. Yum Betty...another great recipe from my stubblejumper friend

  4. Anneliese..yes these bicuits are not for the calorie conscious.
    That did not seem to matter much in that generation! My Dad would say that it had to be real cream otherwise it was not shnetchi..hehe

  5. Those look so yummy. I've never been able to make proper Baking Biscuits.
    I will try your recipe. Maybe the whipping cream makes the difference.
    They are so good with fresh blackberry jam.

  6. You know, Betty, I may just try them with whipping cream one of these days. Maybe that's the difference between Schnetchi and bisquits.

  7. I've never made 'schnetchi' but often make biscuits. Next time I'll throw in the extra calories and call them schnetchi!

  8. P.S. 'Uncle Knals Schnetchi' fun!

  9. Just checked out your recipe for schnetchi and they are on my to do list today...look great and I bet tasted the same. We have been at the museum..only live about an hr south west from there.

  10. Feedback time. I made these to go with Potato Leek soup for our dinner and they were wonderful. . light and they rose just beautifully. I love having these recipes at my fingertips, no more having to look through my old recipe file.

  11. Hi Ladies :) I just wanted to let you know that I used this recipe, along with the vanilla sauce recipe from your waffles... added strawberries canned this past summer, and together they made a really EXCELLENT shortcake! Thanks for sharing, I use your website more than my cookbooks these days!

    1. Hi Karen, just wanted to say thank you to your husband for his service to our beautiful country.God bless!

  12. Hi, ladies - I have a collection of old Mennonite recipes from my great aunt. I'm making something called "Shnetka" tomorrow - but I don't really know what it is. Here's the recipe I have:

    Have any of you posted on Shnetka in the past? I'd love any advice. Thank you!

  13. In the south we call those biscuits...

  14. These shnetchi look delicious. The good old handed down recipes are the best. My mom even gave me and my sisters the very crown jar rings she always used for cutting out the biscuits. I just might have to make some today :)!

  15. Thanks for sharing your dad's story, I love family recipes. I made a batch of these for some late-rising kids just home from university and they were well received. No whipping cream in the house so I used 3.25% buttermilk. I remember Chef Michael Smith recommended grating frozen butter into the dry ingredients when making biscuits so I gave that a try - it worked well.

  16. Thanks ♥ for the recipe of your dad.