Pioneer Womans Buttermilk Biscuits
If you’re looking for a recipe that embodies comfort and nostalgia, look no further than Pioneer Womans Buttermilk Biscuits. These biscuits are the perfect companion to any meal, especially when paired with crispy fried chicken. The layers are flaky, the texture is tender, and they have that irresistible buttery flavor that keeps you coming back for more. Whether you’re serving them up for breakfast, lunch, or dinner, these biscuits will undoubtedly become a favorite in your kitchen.
Reasons to Love Pioneer Womans Buttermilk Biscuits
There’s something magical about homemade biscuits. Here are a few reasons why you’ll fall in love with this recipe:
- Flaky Layers: The technique used in making these biscuits creates beautiful, flaky layers that melt in your mouth.
- Versatile: They pair beautifully with fried chicken, gravy, or can simply be enjoyed with butter and jam.
- Simple Ingredients: You likely already have most of the ingredients in your pantry, making this an easy go-to recipe.
- Quick to Make: In less than an hour, you can have fresh biscuits on your table.
- Family-Friendly: Kids love them, and they’re a great way to involve the little ones in the kitchen.
What We’re Using
To create the perfect batch of Pioneer Womans Buttermilk Biscuits, gather the following ingredients:
- 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
Gear Up: What to Grab
Before you dive into the recipe, make sure you have the following kitchen tools on hand:
- Mixing Bowls: For combining dry and wet ingredients.
- Rolling Pin: To roll out your dough to the perfect thickness.
- Baking Sheet: A sturdy surface for baking your biscuits.
- Cast Iron Skillet: Ideal for frying the chicken and gives great heat retention.
- Measuring Cups and Spoons: For accurate measurements of your ingredients.
- Whisk: For mixing your buttermilk and dry ingredients.
Pioneer Womans Buttermilk Biscuits: Step-by-Step Guide
Creating these delightful biscuits is a straightforward process that will leave your kitchen smelling heavenly. Follow this step-by-step guide for the best results.
Step 1: Prepare the Chicken
Begin by marinating the cut-up fryer chickens in 1 quart of buttermilk. Allow them to soak for at least 30 minutes to tenderize and flavor the meat.
Step 2: Make the Biscuit Dough
In a large mixing bowl, whisk together the flour, seasoned salt, black pepper, dried thyme, paprika, and cayenne pepper. This blend of spices will infuse your biscuits with depth and flavor.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the remaining 1/4 cup of buttermilk with the 1/4 cup of milk. This combination will keep the biscuits moist and delicious.
Step 4: Mix Dry and Wet Ingredients
Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently stir until just combined; avoid overmixing to maintain the flakiness.
Step 5: Knead the Dough
Turn the dough out onto a floured surface and knead gently about 5-6 times, just until it comes together. Pat it into a rectangle about 1-inch thick.
Step 6: Cut the Biscuits
Using a floured biscuit cutter, cut out your biscuits and place them on a greased baking sheet. Gather and re-pat the scraps to cut out additional biscuits.
Step 7: Bake
Preheat your oven to 450°F (232°C). Bake the biscuits for 12-15 minutes or until golden brown on top.
Step 8: Fry the Chicken
While the biscuits are baking, heat oil in a cast iron skillet over medium-high heat. Remove the chicken from the buttermilk and dredge it in the flour mixture. Fry until golden brown and cooked through, about 15-20 minutes.
Swap Guide
If you’re looking to customize your biscuits or adapt the recipe to suit your taste, consider these swaps:
- Flour: Use whole wheat flour for a healthier option.
- Seasoned Salt: Substitute with garlic powder or onion powder for a different flavor profile.
- Buttermilk: Use yogurt or a mixture of milk and vinegar if you’re out of buttermilk.
- Spices: Feel free to experiment with rosemary or sage for a unique twist.
Flavor Logic
The beauty of Pioneer Womans Buttermilk Biscuits lies in their balanced flavor profile. The seasoned salt provides a savory base, while the black pepper and cayenne add a touch of heat. Dried thyme and paprika contribute aromatic notes, elevating the biscuits from simple to sensational. The buttermilk not only tenderizes the dough but also imparts a subtle tang that complements the richness of the butter.
Refrigerate, Freeze, Reheat
To keep your biscuits fresh and delicious, follow these tips:
- Refrigerate: Store any leftover biscuits in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze uncooked biscuits. Simply cut them out and place them on a baking sheet until frozen, then transfer to a freezer bag. They can be baked directly from the freezer.
- Reheat: Warm leftover biscuits in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Ask the Chef
Can I use self-rising flour instead of all-purpose flour?
Yes, you can! Just omit the seasoned salt, as self-rising flour already contains salt and leavening agents.
What can I serve with these biscuits?
Pioneer Womans Buttermilk Biscuits are perfect with fried chicken, sausage gravy, or even topped with honey or jam for breakfast.
Why are my biscuits not rising?
Overmixing the dough or using old baking powder can result in flat biscuits. Be gentle while mixing and check the freshness of your leavening agents.
Can I make these biscuits ahead of time?
Absolutely! You can prepare the dough ahead and refrigerate it for up to 24 hours before baking, or freeze the cut biscuits for longer storage.
Similar Recipes
If you enjoyed Pioneer Womans Buttermilk Biscuits, you might also love these recipes:
- Cheddar Biscuits – A savory twist with melted cheese.
- Southern Cornbread – A classic side dish that pairs perfectly with any meal.
- Homemade Garlic Bread – A flavorful addition to your dinner table.
- Classic Scones – Perfect for tea time or a delightful brunch.
Wrap-Up
In a world full of complicated recipes and trendy dishes, sometimes all you need is a classic. Pioneer Womans Buttermilk Biscuits offer a blend of nostalgia and comfort that is hard to resist. Their flaky, buttery layers and slight hint of spice make them a perfect accompaniment to any meal, especially when served with fried chicken.
The beauty of this recipe is its simplicity and versatility. You can customize the flavors, serve them alongside your favorite dishes, or enjoy them on their own with a touch of butter. As you gather around the table with family and friends, these biscuits will undoubtedly spark joy and create lasting memories.
So roll up your sleeves, grab your mixing bowl, and get ready to experience the deliciousness that is Pioneer Womans Buttermilk Biscuits. Happy baking!
Pioneer Womans Buttermilk Biscuits
Ingredients
Equipment
Method
- Begin by marinating the cut-up fryer chickens in 1 quart of buttermilk. Allow them to soak for at least 30 minutes to tenderize and flavor the meat.
- In a large mixing bowl, whisk together the flour, seasoned salt, black pepper, dried thyme, paprika, and cayenne pepper.
- In a separate bowl, mix the remaining 1/4 cup of buttermilk with the 1/4 cup of milk.
- Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently stir until just combined; avoid overmixing.
- Turn the dough out onto a floured surface and knead gently about 5-6 times, just until it comes together. Pat it into a rectangle about 1-inch thick.
- Using a floured biscuit cutter, cut out your biscuits and place them on a greased baking sheet. Gather and re-pat the scraps to cut out additional biscuits.
- Preheat your oven to 450°F (232°C). Bake the biscuits for 12-15 minutes or until golden brown on top.
- While the biscuits are baking, heat oil in a cast iron skillet over medium-high heat. Remove the chicken from the buttermilk and dredge it in the flour mixture. Fry until golden brown and cooked through, about 15-20 minutes.
Notes
- Store leftover biscuits in an airtight container in the fridge for up to 3 days.
- You can freeze uncooked biscuits; bake them directly from the freezer.
- Warm leftover biscuits in a preheated oven at 350°F (175°C) for about 10-15 minutes.
