Joanna Gaines Adds a Secret Ingredient To Her Delicious Biscuits
Making them so plump.
Once upon a time, in a land before the Magnolia Table cookbook, we never dreamed of straying from our family biscuits recipe. But when Joanna Gaines has some thoughts on biscuits, we listen.
And having tasted these delectable, crumbly biscuits at the Magnolia Table luncheon in New York City earlier this week, we assure you, the detour is worth it. Jo's secret? Eggs. It took her about a year to perfect the recipe, but in the end, the addition of eggs made her version shine. "What I love about [these biscuits] is that my kids and Chip every Saturday were part of this process with me," Joanna explained at the lunch. "I feel like I was on 'Chopped.' 'Too crumbly!' 'Too dry!' Nine or ten months into it, I finally figured it out. [For] these biscuits I added eggs which created this plumper texture...It's the thing that made it special for my family. They loved it."
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Read on for the recipe below, or if your travels take you to Waco, Texas, you can also enjoy the decadent treat at Chip and Jo's restaurant, also named Magnolia Table.
PREP: 20 minutes, plus at least 30 minutes chilling COOK: 15 to 20 minutes COOL: 5 minutes
Makes about 20 biscuits
- 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
1. 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.
2. 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.
3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. 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.
5. 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.
6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
9. 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.
NOTE: For longer storage, arrange the biscuits about ½ inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.
From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.