Buttermilk Biscuit Pull-Apart Bread

Biscuit recipe adapted from The Pioneer Woman Cooks

4 cups all-purpose flour
1 ½ teaspoons salt
2 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1/3 cup shortening
1/3 cup unsalted butter, COLD & cut into chunks
1 ¼ cups buttermilk

¼ cup unsalted butter, melted
¾ cup light brown sugar
1 tablespoon cinnamon

  1. Lightly grease a large loaf pan (or a Bundt pan), and preheat the oven to 400 degrees F
  2. Combine all the dry ingredients
  3. Cut in the shortening and butter using a pastry blender (or a food processor) until it looks crumbly, and there aren’t any large chunks of butter or shortening
  4. Pour in the buttermilk and stir until just combined, it’ll be sticky
  5. Divide dough in half, roll out each half to about 1/8-1/4 inch thick, brush with melted butter, then sprinkle each with the brown sugar and cinnamon
  6. Cut each half into 3 inch strips, then make 2 stacks of strips
  7. Cut each stack into squares, and then layer them in the loaf pan
  8. If using the loaf pan bake for approx. 40 minutes (20-25 if you use the Bundt), or until dough is cooked through

+/- pour a simple icing (1 tablespoon melted butter, 1-3 tablespoons almond milk, and 1 cup powdered sugar whisked together) over the top

posted 4/24/15


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