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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.
Recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree DrummondThere 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)
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.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
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.
Recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree DrummondThere 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)
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.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
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26 Comments
Laswa
on 1/5/22 at 4:38 pm
Looking all over for the biscuit recipe, but not finding it. The “jump to recipe” goes to chicken.
I didn’t have the shortening the recipe calls for so I doubled the butter and ended up needing to double the buttermilk as well. Basing the initial look of the dough off of what I have seen on the Pioneer Woman programs. Best batch of biscuits I’ve made.
I never knew the shortening had to be chilled. Thanks for the tip. Am going to try these tonight. Just loving all the good ideas I’m picking up on your blog.
I never thought to use a cookie cutter, too cute!
I made these today and they didn’t come out quite right- I don’t have a pastry blender so I pulsed the dry ingredients + butter + shortening a few times through my food processor. My shortening also wasn’t chilled. The issue I ran into was when I tried to roll out the dough. Whenever I tried to roll it out the flaky layers kept sticking to my rolling pin. They ended up not puffing up quite right. Any thoughts?
Thank you!
Hi Liza – the reason why your biscuits didn’t turn out is because your shortening wasn’t chilled. The cold shortening, creating layers and pockets of fat, is what makes the dough puff up.
Ree’s stew is cooking on the stove top now. I am going to add these biscuits to the menu tonight. This will be a first make, by me, for these two recipes. Thank you Ree for sharing your love of cooking and family with all of us!
I love this lady REE she is so down to earth.She puts her heart soul into her cooking. I have learned a lot from her shows. What I like about most of all is her love for her family.
Remember if you don’t have Butter-Milk in your fridge, you can always add a teaspoon of vinegar or lemon juice to your milk to give it that curdled / butter-milk look and flavour!
I have made these and they are great. I had to comment on these pics too. Those little hands are so cute holding that biscuit. Reminds me of my son at that age.
Love the photos. I made biscuits today for dinner but sorry to say, I didn’t enlist a helper to cut them up into whimsical shapes. It looks like you had more fun!
I love that your son cooks!!!! I love that your are friends with Ree. I love her. I love your blog and your writing makes me smile! Thanks for being so down-to-earth!
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Looking all over for the biscuit recipe, but not finding it. The “jump to recipe” goes to chicken.
is this the recipe that u used when u made the breakfast sandwiches with ham and melted cheese under the broiler;
. Same result as Laswa! Would like Biscuit Recipe. Jan
I have watched Ree make biscuit so many times. Love how easy she makes it look.
I made these biscuits, I think they are a little dry. Suggestion on improvement? More shortening/butter, more buttermilk, less baking? Help please.
I always use a little more shortening than what is called for. And I only use crisco not butter
More crisco. I dint use butter only crisco
I didn’t have the shortening the recipe calls for so I doubled the butter and ended up needing to double the buttermilk as well. Basing the initial look of the dough off of what I have seen on the Pioneer Woman programs. Best batch of biscuits I’ve made.
Thanks so much Andrea! Jaden
My grandma would make these with an almost identical recipe, she would add a little vanilla extract to the mix. It would really enhance the flavour.
I never knew the shortening had to be chilled. Thanks for the tip. Am going to try these tonight. Just loving all the good ideas I’m picking up on your blog.
I never thought to use a cookie cutter, too cute!
I made these today and they didn’t come out quite right- I don’t have a pastry blender so I pulsed the dry ingredients + butter + shortening a few times through my food processor. My shortening also wasn’t chilled. The issue I ran into was when I tried to roll out the dough. Whenever I tried to roll it out the flaky layers kept sticking to my rolling pin. They ended up not puffing up quite right. Any thoughts?
Thank you!
Hi Liza – the reason why your biscuits didn’t turn out is because your shortening wasn’t chilled. The cold shortening, creating layers and pockets of fat, is what makes the dough puff up.
Thanks for the Buttermilk Biscuit Recipe Jaden. I would like to try it. Your son is very cute. ^_^
Ree’s stew is cooking on the stove top now. I am going to add these biscuits to the menu tonight. This will be a first make, by me, for these two recipes. Thank you Ree for sharing your love of cooking and family with all of us!
I love this lady REE she is so down to earth.She puts her heart soul into her cooking. I have learned a lot from her shows. What I like about most of all is her love for her family.
Will use this recipe when ever I make biscuits for my family and take also to a breakfast pot luck
Your son is adorable !! Loved the recipe thank you for such delicious recipe 🙂
Wow your son is so cute Jade… Your recipe on the spot as usual… love the animal shapes too
Remember if you don’t have Butter-Milk in your fridge, you can always add a teaspoon of vinegar or lemon juice to your milk to give it that curdled / butter-milk look and flavour!
This looks very yummy.this is my one of the fav dish and you have explained it very nicely. Thnks a lot for this nice recipe.
What a face! And, that slick haircut! Killin’ me. Totally adorable post and the biscuits look perfect.
I haven’t made these in years! I going to have to make them again, Great post and blog, Thanks!
I have made these and they are great. I had to comment on these pics too. Those little hands are so cute holding that biscuit. Reminds me of my son at that age.
Love the photos. I made biscuits today for dinner but sorry to say, I didn’t enlist a helper to cut them up into whimsical shapes. It looks like you had more fun!
I love that your son cooks!!!! I love that your are friends with Ree. I love her. I love your blog and your writing makes me smile! Thanks for being so down-to-earth!