buttermilk biscuits
making every pioneer woman recipe: part 17. in the morning. be sure not to overwork the dough or that will harden up! otherwise this is a perfect recipe.
ingredients:
4 cups all-purpose flour
1½ teaspoons salt
2½ teaspoons baking soda
1½ teaspoons baking powder
1/3 cup shortening
1/3 cup cold butter (51/3 tablespoons), cut into pieces
1¼ cups buttermilk
instructions:
1. Preheat the oven to 450ºF.
2. In a large bowl, combine all the dry ingredients. Stir together.
3. Add the shortening and cold butter pieces.
4. With a pastry blender or two knives, cut in the shortening and butter until the mixture resembles coarse crumbs.
5. Pour in the buttermilk and mix gently with a fork until just combined.
6. The biscuit dough will be sticky, not overly dry or crumbly.
7. Lightly flour a clean surface. Turn the dough out of the bowl and roll to a 1/3-to ¾-inch thickness, depending on how thick you’d like your biscuits to be.
8. Cut rounds with a biscuit cutter and place them in a baking dish or on a cookie sheet. (If you use an old, beat-up biscuit cutter, your biscuits will taste much better. That’s what I like to tell myself.)
9. Bake for 11 to 14 minutes, until golden brown; do not underbake or the biscuits will be doughy.
I've tried several biscuit recipes over the years, but this buttermilk biscuit recipe really stood out for its simplicity and delicious results. One key tip I learned is to keep the butter and shortening really cold before cutting them into the flour mixture; this creates those tender flaky layers we're all looking for. Also, mixing the dough just until combined keeps the biscuits light and fluffy instead of tough. Another thing I find helpful is using a clean, lightly floured surface for rolling out the dough. Rolling to about half an inch thickness gives a nice rise without being too dense. For cutting, using a biscuit cutter pressed straight down without twisting ensures the edges rise evenly while baking. Baking at a high temperature like 450ºF is essential to getting the exterior crisp and golden while the inside stays soft. I always keep an eye on them after 11 minutes since ovens can vary, and underbaked biscuits end up doughy inside. If you want to elevate your biscuits, try adding a pinch of sugar or fresh herbs to the dough for an extra flavor twist. Pairing these biscuits with honey butter or your favorite jam turns breakfast into a real treat. Incorporating this recipe into my morning routine has been rewarding—not only does it bring a rustic homemade feel inspired by Ree Drummond's Pioneer Woman recipes, but it also fills the kitchen with that warm, comforting aroma everyone loves. Give it a try, and you might find yourself baking these perfect buttermilk biscuits again and again!