Pioneer Woman’s Buttermilk Biscuits

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

Must.

Make.

These.

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???

Yummy.

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 Fried Chicken Recipe

Recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

Serves 6-8 hungry ranch hands (halve recipe if you you're feedin' normal city folk)

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings 6

Ingredients

  

1x2x3x

• 2 cut-up fryer chickens
• 1 quart plus 1/4 cup buttermilk, divided
• 5 cups all-purpose flour
• 3 tablespoons seasoned salt (like Lawry's)
• 2 teaspoons black pepper
• 2 teaspoons dried thyme
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1/4 cup milk
• canola or vegetable oil for frying

Instructions

 

• In a large bowl (or 2 freezer bags) add the chicken with only 1 quart of the buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.
• Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.
• Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn't getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn't burn. Keep in mind chicken will finish cooking in oven.
• Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 20 minutes, until chicken cooked through.

Notes

Recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

Tried this recipe?Let us know how it was!