When I was growing up my mother made homemade biscuits everyday. Every day. And usually at least twice a day. I watched her day after day mix the biscuit dough with her hands, never looking at a recipe, then patting them out and putting them in the “biscuit” pan. I never knew a meal without biscuits. We had biscuits with homemade jelly, sausage gravy and my dad loved biscuits with butter and molasses.
But for whatever reason I have never really mastered the art of biscuit making. I probably didn’t pay enough attention when I was young. And then there was the God sent “Mrs. B’s” frozen biscuits. I mean, they are as good as homemade right?
But I have decided lately that I want to give it another go. Enter Joanna Gaines’ Magnolia Table biscuit recipe. What I can say is if I can make these you can too! The consistency is different than my mother’s…these are more flaky and “fall apart” than my mom’s were, but they are so good. I think it’s all the butter!
Give these a try! And make a note…this recipe makes a lot of biscuits…around 24 per recipe so make plans to share some with your neighbors when you make them!
JoAnna Gaines’ Biscuits
20
servings1
hour15
minutesIngredients
4 cups self-rising flour, plus more for the work surface
2 tablespoons baking powder
1 teaspoon baking soda
¾ pound (3 sticks) salted butter, cold, cut into ½-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing
Jam or gravy, for serving
Directions
- In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
- Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
- Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick.
- Use a floured 2¾- inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
- Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
- In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
- Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
- Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
- From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines.
