The Pioneer Woman Tasty Kitchen
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Buttermilk Biscuits

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

If you’re into warm, fluffy, and begging-to-be-split-and-filled-with-deliciousness, this is the biscuit for you. They’re also great to fill with your leftover holiday ham!

Ingredients

  • 3 cups All-purpose Flour
  • 2 Tablespoons Granulated Sugar
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Shortening, Preferably Butter-flavored
  • 1 cup Buttermilk
  • 2 Tablespoons Melted Butter, For Brushing On The Biscuits

Preparation

Preheat oven to 450 degrees Fahrenheit.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well. With a fork or pastry cutter, cut the shortening into the dry mixture until the mixture resembles coarse cornmeal. Make a well into the center of the bowl, and add the milk, stirring until the dough follows the fork around the bowl.

Flour a flat surface well, and place the dough on top of it. Sprinkle the flour on top of the dough, and knead five times. Form the dough into a disc. With a rolling pin, roll the dough until it is a half-inch thick. With the biscuit cutter of your choice (I use a three-inch cutter to make large biscuits), cut out the biscuits.

Place the biscuits into a greased iron skillet or sheet pan. Brush the top of the biscuits with one tablespoon of melted butter. Pop the biscuits into the oven for 12-14 minutes, or until golden brown. Brush the biscuits with the remaining melted butter; serve at once with your favorite butter, jellies, preserves, or meats.

Makes about 8-10 large biscuits.

2 Comments

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Cowgirl Seamstress on 3.5.2011

Just a quick note: Remember not to “over knead” the biscuit dough; it works up a substance in the flour called “gluten,” and over handling the dough will make your biscuits tough instead of soft. I also learned, after 45 years of perfecting my craft of biscuit making, NOT to “twist” the biscuit cutter when cutting out your biscuits. If ya “twist” the biscuit cutter when you’re cuttin’ the lil’ darlin’s out, you will end up SEALING THE EDGES, which, I didn’t know, PREVENTS the biscuits from rising as high as we would all like them to be…***sigh*** Another hint: try not to roll your dough any thinner than 1/2 inch (I know, I know…it’s hard!) if you want really lofty biscuits. Happy baking, TK friends! Hope this info is helpful; enjoy your day. ;-)

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DCourtney on 12.29.2010

I love baking these in a cast-iron skillet! My kids love seeing them come out of the oven like that and so delicious! Thanks for sharing!

2 Reviews

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prattmom on 2.19.2011

Made these biscuits tonight for dinner. They were yummy. I think the sugar makes them extra tasty. I did use butter instead of shortening–I’m just a butter kind of girl.

Mine didn’t rise quite as much as your picture. (Maybe it was because I used butter instead of shortening. Ha!) I think I will roll them out a little thicker next time. But, they were light and fluffy.

Thanks for the great recipe!

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Cowgirl Seamstress on 1.18.2011

I’ve been married for almost 34 years, and I’ve been cooking since I was about eight years old. Last night that c’boy husband of mine declared, “These are the best biscuits I’ve EVER tasted!” Then he asked, “Where did you get the recipe??” I was thrilled to tell him via “Tasty Kitchen” on P-Dub’s blog site. Trust me, these ARE the best biscuits I’ve ever eaten, too…many thanks to “Serve at Once” for this fabulous recipe. ;-)

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