Pioneer Womans Buttermilk Biscuits Recipes

PIONEER WOMAN'S BUTTERMILK FRIED CHICKEN RECIPE

Steps:

• 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.

BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.
• Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.
• Fold in the buttermilk until the dough comes together.
• On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
• Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
• Bake until golden brown, 10 to 12 minutes.

BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Fold in the buttermilk until the dough comes together.
• On a lightly floured surface, turn out the dough and use your hands to press it into a circle measuring 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.

BUTTERMILK BISCUITS - PIONEER WOMAN

Steps:

• Preheat the oven to 450 degrees. In a large bowl, combine all the dry ingredients. Stir together. Add the shortening and cold butter pieces. With a pastry blender or two knives, cut in the shortening and butter until the mixture resembles coarse crumbs. Pour in the buttermilk and mix gently with a fork until just combined. The biscuit dough will be sticky, not overly dry or crumbly. Lightly flour a clean surface. Turn the dough out of the bowl and roll to a 1/3 to 3/4 inch thickness, depending on how thick you'd like your biscuits to be. Cut rounds with a biscuit cutter and place them in a baking dish or on a cookie sheet. Bake for 11 to 14 minutes, until golden brown.

PIONEER WOMAN'S BUTTERMILK BISCUITS

Steps:

• 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.