There’s something undeniably comforting about freshly baked biscuits. The aroma wafting through the kitchen, the warmth of the oven, and that first bite of buttery, flaky goodness—it’s pure bliss. The Pioneer Woman’s Buttermilk Biscuits are a game changer, especially when paired with crispy, seasoned fryer chickens. Whether it’s breakfast, lunch, or dinner, these biscuits will elevate any meal. Let’s dive into why they are a must-try and how to make them from scratch.
Reasons to Love Pioneer Womans Buttermilk Biscuits
These biscuits are not just easy to make but are also incredibly versatile. They are perfect for soaking up gravy, making sandwiches, or simply enjoying with a pat of butter and jam. The addition of buttermilk gives them a tangy flavor and a light, fluffy texture that is hard to resist. Plus, they are a delightful complement to fried chicken, making them a staple for family gatherings and comfort food evenings.
What You’ll Gather
To whip up a batch of these delicious biscuits, you’ll need 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
Prep & Cook Tools
Before you start creating your biscuits, make sure you have these tools ready:
- Mixing bowls: For combining your dry ingredients and buttermilk.
- Whisk: To blend ingredients smoothly.
- Baking sheet: To bake the biscuits in the oven.
- Rolling pin: For rolling out the dough evenly.
- Frying pan: To cook the chicken to crispy perfection.
- Measuring cups and spoons: For accurate ingredient measurements.
Cooking Pioneer Womans Buttermilk Biscuits: The Process
Making these biscuits is straightforward, and with a little practice, you’ll be a pro in no time. Follow these steps:
Step 1: Prepare the Chicken
Start by seasoning the cut-up fryer chickens with the seasoned salt, black pepper, dried thyme, paprika, and cayenne pepper. Let them marinate for about 30 minutes to soak in all the flavors.
Step 2: Heat the Oil
In a large frying pan, heat enough canola or vegetable oil to submerge the chicken pieces. The oil should be hot but not smoking.
Step 3: Make the Biscuit Dough
In a large mixing bowl, combine the flour, remaining seasoned salt, black pepper, thyme, paprika, and cayenne pepper. Mix well. Create a well in the center and add 1 quart of buttermilk. Stir until the dough comes together.
Step 4: Roll and Cut the Biscuits
Turn the dough out onto a floured surface. Gently knead it a few times, then roll it out to about 1-inch thickness. Use a biscuit cutter to cut out rounds and place them on a baking sheet.
Step 5: Bake the Biscuits
Preheat your oven to 425°F (220°C). Bake the biscuits for 12-15 minutes or until they are golden brown on top.
Step 6: Fry the Chicken
While the biscuits are baking, fry the chicken pieces in the hot oil until they are golden brown and cooked through, about 12-15 minutes per side. Once done, remove them and let them drain on paper towels.
Step 7: Serve and Enjoy
Serve the biscuits warm alongside the crispy fried chicken. Drizzle with extra buttermilk if desired, and enjoy the delightful combination of flavors.
Fit It to Your Goals
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend.
- Lower the calories: Use less oil for frying or opt for baking the chicken instead.
- Add herbs: Experiment with fresh herbs in the biscuit dough for an extra flavor boost.
- Make it spicy: Increase the cayenne pepper for those who love a kick.
Flavor Logic
The beauty of Pioneer Womans Buttermilk Biscuits lies in their simplicity and adaptability. The combination of seasoned salt and spices in the chicken creates a flavor profile that complements the buttery, flaky biscuits beautifully. The buttermilk not only adds moisture but also reacts with the baking powder in the flour to create that perfect rise. Whether served as a side or the star of the meal, these biscuits are sure to impress.
Keep It Fresh: Storage Guide
To keep your biscuits fresh and delicious:
- Store any leftover biscuits in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze the biscuits in a single layer on a baking sheet, then transfer them to a freezer bag. They can last up to 3 months.
- Reheat in the oven at 350°F (175°C) for about 10 minutes to restore their flakiness.
Frequently Asked Questions
Can I use milk instead of buttermilk?
While buttermilk adds a distinct flavor and helps achieve the perfect texture, you can substitute it with regular milk. To mimic buttermilk, add a tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using.
What can I serve with these biscuits?
Pioneer Womans Buttermilk Biscuits pair wonderfully with fried chicken, but they are also delicious with Creamy Garlic Parmesan Cauliflower Steaks, or even as a base for a breakfast sandwich with eggs and cheese.
Can I make the dough ahead of time?
Yes! You can prepare the biscuit dough a day in advance and store it in the refrigerator. Just roll and cut the biscuits before baking when you’re ready to enjoy them.
How do I prevent my biscuits from becoming tough?
Be gentle when mixing and kneading the dough. Overworking the dough can lead to tough biscuits. Also, avoid pressing down too hard with the biscuit cutter to keep them light and fluffy.
Next Steps
Ready to make your own Pioneer Womans Buttermilk Biscuits? Gather your ingredients, don your apron, and get ready for a delicious culinary adventure. These biscuits not only make for a delightful meal but also create memories as you share them with friends and family. Enjoy the process, savor each bite, and don’t forget to try them with your favorite dishes! Whether it’s a cozy dinner or a festive gathering, these biscuits are sure to steal the show.
Pioneer Womans Buttermilk Biscuits
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken: Season the cut-up fryer chickens with seasoned salt, black pepper, dried thyme, paprika, and cayenne pepper. Let marinate for about 30 minutes.
- Step 2: Heat the Oil: In a large frying pan, heat enough canola or vegetable oil to submerge the chicken pieces. The oil should be hot but not smoking.
- Step 3: Make the Biscuit Dough: In a large mixing bowl, combine the flour, remaining seasoned salt, black pepper, thyme, paprika, and cayenne pepper. Mix well. Create a well in the center and add 1 quart of buttermilk. Stir until the dough comes together.
- Step 4: Roll and Cut the Biscuits: Turn the dough out onto a floured surface. Gently knead it a few times, then roll it out to about 1-inch thickness. Cut out rounds with a biscuit cutter and place on a baking sheet.
- Step 5: Bake the Biscuits: Preheat your oven to 425°F (220°C). Bake the biscuits for 12-15 minutes or until golden brown.
- Step 6: Fry the Chicken: While the biscuits are baking, fry the chicken pieces in hot oil until golden brown and cooked through, about 12-15 minutes per side. Drain on paper towels.
- Step 7: Serve and Enjoy: Serve the biscuits warm alongside the crispy fried chicken. Drizzle with extra buttermilk if desired.
Notes
- For gluten-free biscuits, substitute with a gluten-free flour blend.
- Use less oil for frying or bake the chicken for a lighter option.
- Experiment with adding fresh herbs to the biscuit dough for extra flavor.
