Pioneer Woman's Buttermilk Biscuits

Chow on 11.10.09
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The funny thing about writing about food is that I can't ever get past 3 sentences before my stomach starts growling and I start frantically look for something to eat. Okay, maybe I should call it "fattening" and not "funny" because, seriously, this is becoming a big problem!

Especially when I write about buttermilk biscuits. Warm, buttery, flakey buttermilk biscuits. Specifically, my good friend Ree Drummond of The Pioneer Woman's Buttermilk Biscuits.

Before I left for the west coast (I'm currently sitting here in lovely Seattle), my little almost-5-year-old, Nathan, asked to bake with me in the kitchen.

pioneer-woman-buttermilk-biscuits-dog-027.jpg was decided that I would cloose the recipe and as long as Nathan got to choose the shapes.


How could you resist a little doggy shaped buttermilk biscuit!?


Hmmm...I have NO IDEA what this shape is!?? Anyone? If you look 2 pictures above, the cookie cutter is on the top right.


Buttermilk Biscuits are really simple to make, even easier if you don't lose your pastry cutter and are forced to make do with a potato masher!


You don't want to work the dough too much - it should look like this:


Just a little shaggy, a little wet. But form it into a ball with your hands and then roll it out.

Work those muscles, boy!


Looks like he might grow up to be a baker. Which is fine by me!


And when they come out into the oven, I brush them with a little melted butter. I'm still unsure what that shape is on the right.


Hmmm...I wonder how the rubber ducky tastes?


Let's take a bite...


Hmmmm....pretty darn good!


We enjoyed them with Buttermilk Fried Chicken that night...and somehow I got caught stealing a piece of crispy skin off my husband's plate when he wasn't looking.




Pioneer Woman's Buttermilk Biscuit Recipe

Adapted from The Pioneer Woman's Cookbook

4 cups all-purpose flour, plus more for dusting

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.