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.

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So....it was decided that I would cloose the recipe and as long as Nathan got to choose the shapes.

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

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

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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!

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

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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!

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

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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.

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

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Let's take a bite...

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Hmmmm....pretty darn good!

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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.

SO BUSTED!!!

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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.