These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his birthday at the ranch and castrating cattle. ~jaden
Or let him…
Make them for you.
You might as well add flour and buttermilk to your grocery list right now.
Build them muscles, boy!
Use your cookie cutters.
To make biscuits shaped like a doggy.
Or a….um…what is that???
Dang. ‘dem biscuits are good!
Especially if they are shaped like ducks, cowboy boots and doggies.
Or even just regular shaped.
Enjoy them with The Pioneer Woman’s Buttermilk Fried Chicken. But don’t get caught stealing crispy bits off of Daddy’s plate when he’s are not looking. Oops.
The only thing better? Goin’ to the Pioneer Woman’s Ranch and having birthday cake.
Pioneer Woman's Buttermilk Biscuit Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Pioneer Woman's Buttermilk Biscuit Recipe adapted from The Pioneer Woman Cooks
1 1/2 teaspoons kosher salt (3/4 tsp table salt)
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup chilled shortening
1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
1 1/4 cups buttermilk
2 tablespoons melted butter
1. Preheat your oven to 450F.
2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.
3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.
5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.
6. Cut rounds with a biscuit cutter and place them on a baking sheet.
7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.