The Pioneer Woman Biscuit Recipe: Your Guide to Fluffy Southern Biscuits

If you crave warm, melt-in-your-mouth biscuits like they make in the South, look no further than The Pioneer Woman, Ree Drummond. Known for her approachable and delicious recipes, Ree’s buttermilk biscuit recipe is a guaranteed crowd-pleaser. Forget dry, crumbly disappointments – this recipe will guide you to baking biscuits that are tall, fluffy, and perfect for any meal, from breakfast with jam to dinner alongside gravy.

Pioneer Woman Buttermilk Biscuits Recipe

What Makes This Biscuit Recipe Special?

Ree Drummond’s recipe stands out because it perfectly balances simple ingredients with crucial techniques that ensure biscuit success. It’s not just about throwing ingredients together; it’s about understanding the process to create those coveted flaky layers and that tender crumb. This recipe uses a combination of shortening and cold butter, a classic Southern baking secret for achieving both tenderness and rich flavor. The buttermilk adds a slight tang and helps to create incredibly moist biscuits.

Essential Tips for Perfect Buttermilk Biscuits

Mastering homemade biscuits is easier than you think with a few key tips. These guidelines, inspired by The Pioneer Woman’s approach, will elevate your biscuit game:

1. Keep Ingredients Cold: Cold butter and shortening are paramount. The cold fat creates steam in the hot oven, resulting in those beautiful, flaky layers. Consider chilling your mixing bowl and even the flour for extra insurance, especially on warmer days.
2. Don’t Overmix the Dough: Overworking the dough develops gluten, which leads to tough biscuits. Mix just until the dough comes together. It’s okay if it looks a little shaggy.
3. Proper Cutting Technique: When cutting out your biscuits, press straight down with a sharp biscuit cutter. Avoid twisting, as this seals the edges and hinders the biscuits’ rise.
4. Handle Dough Gently: Treat the dough with care. Lightly flour your surface and gently roll it out to the recommended thickness. Over-handling will also toughen the biscuits.
5. Bake at High Heat: A hot oven is crucial for rapid rising and golden-brown tops. Ree’s recipe calls for a 450°F (232°C) oven, which is ideal for achieving that perfect texture.

Homemade Buttermilk Biscuits on a Plate

The Pioneer Woman’s Buttermilk Biscuit Recipe

Ready to bake? Here’s the recipe inspired by The Pioneer Woman Cooks, ensuring you get those perfect Southern biscuits:

Ingredients:

• 4 cups all-purpose flour: Provides the structure for the biscuits. For a lighter biscuit, consider using a lower protein flour like White Lily, a Southern favorite.
• 1 1/2 tsp salt: Enhances the flavor and controls yeast activity (though these are quick biscuits, salt is still crucial).
• 2 1/2 tsp baking soda: A leavening agent that helps the biscuits rise and become light.
• 1 1/2 tsp baking powder: Another leavening agent, working in tandem with baking soda for optimal lift.
• 1/3 cup shortening: Contributes to tenderness and flakiness.
• 1/3 cup cold butter (5 1/3 tablespoons), cut into pieces: Adds rich flavor and flakiness. Ensure it’s very cold!
• 1 1/4 cups buttermilk: The liquid component, adding tang and moisture, and reacting with the leavening agents for rise.

Step-by-Step Directions:

1. Preheat Oven: Preheat your oven to a hot 450°F (232°C). This high temperature is essential for achieving the right texture.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. This ensures even distribution of the leavening agents.
3. Cut in Fats: Add the cold shortening and cold butter pieces to the dry ingredients. Using a pastry blender or your fingertips, cut the fats into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter – this is what creates flakiness.
4. Add Buttermilk: Pour in the cold buttermilk and gently mix with a fork just until the dough comes together. Do not overmix! The dough will be sticky, and that’s perfectly normal.
5. Roll and Cut: Lightly flour a clean work surface. Turn the sticky dough out onto the floured surface. Gently pat or roll the dough to a 3/4-inch thickness. Use a sharp biscuit cutter to cut out rounds, pressing straight down without twisting.
6. Bake: Place the biscuit rounds onto an ungreased cookie sheet. Bake for 11-14 minutes, or until they are beautifully golden brown on top. Watch them carefully to prevent burning.
7. Serve Warm: Serve these delicious buttermilk biscuits immediately while they are warm and fluffy. They are fantastic with butter, jam, honey, or alongside your favorite savory dishes.

Enjoy Your Homemade Pioneer Woman Biscuits!

With this recipe and these tips, you’re well on your way to mastering The Pioneer Woman’s iconic buttermilk biscuits. Get ready to enjoy warm, fluffy, homemade goodness that will impress your family and friends. Happy baking!