Who doesn’t absolutely love Joanna Gaines? She is just amazing at everything she does especially cooking and baking! This past weekend I made biscuits using the Joanna Gaines biscuits recipe from the Magnolia table cookbook and if you haven’t tried this recipe yet you’re going to want to make them ASAP!
These biscuits are so easy to make and only take 6 ingredients, even a total beginner could make them and have perfect results. I just love everything about these biscuits, they go great with honey, jam, as a breakfast sandwich, or a hearty sausage gravy. I can’t imagine I’ll ever need another biscuit recipe, there’s no need to keep looking once you’ve found the best! Joanna Gaines just never disappoints!
What are Buttermilk Biscuits?
Buttermilk Biscuits are a small round bread leavened with buttermilk and baking soda. Joanna Gaines turns an average biscuit into little pillows of heaven.
Ingredients
- Self-rising flour
- Baking powder
- Baking soda
- Salted butter
- Eggs
- Buttermilk
How to Make Joanna Gaines Biscuits
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 1 1/2 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.
Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick.
Use a floured 2 3/4-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 strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
Tools For This Recipe
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Wilton Baking Sheet – No matter what you’re making, the durable non-stick and scratch-resistant coating on our baking sheets allows your food to slide or pop out easily, making cleanup almost effortless.
- Medium Rosti Bowl– I love my Rosti bowls, they’re durable, versatile, non-slip and have their own lids. I use these bowls for just about every meal I cook
- Silicone Whisk– These whisks work great and they keep my pans scratch-free.
- Hearth and Hand Pastry Blender – stainless steel rings and a strong wooden handle makes cutting through butter so easy.
- KitchenAid Bamboo Spoon – Crafted from environmentally friendly bamboo, it is safe to use on all cookware.
- Pastry Brush – Baste To Perfection: Experience a big difference by using a basting brush that actually WORKS!
- Pastry Board – Cloth features circle lines for precise rolling of dough – 10″, 12″ & 14″.
- Biscuit Cutter – These stainless steel round biscuit cutters come in three different sizes to meet your needs, and the double metal handles lend a little extra detail and a comfortable grip.
- Magnolia Table Cookbook – This is my favorite cookbook right now, you can find so many great recipes and inspiration with Joanna Gaines.
More Delicious Recipes To Try
Grandma’s Peanut Butter Cookies
Joanna Gaines’ Biscuits
Ingredients
- 4 cups self-rising flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 3 sticks salted butter cold, cut into 1/2 inch pieces or grated
- 2 large eggs beaten, plus 1 large egg for brushing
- 1 cup buttermilk or as needed, plus 1 tablespoon for brushing
Instructions
- 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 1 1/2 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.
- Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick.
- Use a floured 2 3/4-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 strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
