Sandra The famous Joanna Gaines Biscuit Recipe combines self-rising flour with a generous amount of cold salted butter, fresh eggs, and tangy buttermilk. These towering, golden rounds offer a pillowy soft interior with a satisfyingly crisp exterior that practically begs for strawberry jam. It is the ultimate Southern comfort staple, perfect for gathering the whole family around a Sunday breakfast table.
Joanna Gaines Biscuit Ingredients
- 4 cups self-rising flour: The base for the lift; ensure you have extra for dusting the counter.
- 3/4 pound (3 sticks) salted butter: Cold and cut into pieces or grated. This high fat content creates rich, flaky layers.
- Leavening Agents: 2 tablespoons baking powder and 1 teaspoon baking soda are added in addition to the self-rising flour for maximum height.
- 2 large eggs: Beaten. Eggs add structure and richness to the dough.
- 1 1/2 cups buttermilk: Provides the acidity needed to activate the soda and tenderize the gluten.
- Egg Wash: 1 additional egg and 1 tablespoon buttermilk for a glossy, golden top.
How To Make Joanna Gaines Biscuits
- Cut the Butter: In a large bowl, whisk together the self-rising flour, baking powder, and baking soda. Add the cold, cubed (or grated) butter. Use a pastry blender to cut the butter into the flour until the pieces are even and roughly the size of peas.
- Mix the Dough: Stir the beaten eggs into the flour mixture with a wooden spoon. Pour in 1 1/2 cups of buttermilk and stir until the dough comes together into a sticky mass. If it feels too dry, add more buttermilk one tablespoon at a time until it holds together.
- Chill: Cover the bowl and refrigerate for at least 30 minutes (or up to overnight). This step creates a lighter biscuit by relaxing the gluten and re-chilling the butter.
- Shape: Position an oven rack in the middle and preheat to 400°F. Line a baking sheet with parchment paper. Scrape the chilled dough onto a floured surface. With floured hands, press the dough into a round roughly 14 inches across and about 1/2-inch thick.
- Cut: Use a floured 2 3/4-inch round cutter to cut out about 20 biscuits. Press straight down—do not twist. Gather scraps gently and pat out to cut remaining biscuits.
- Arrange and Wash: Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching. This helps them rise upward rather than spreading outward. In a small dish, beat the remaining egg with 1 tablespoon of buttermilk and brush this mixture over the tops.
- Bake: Bake for 15 to 20 minutes until the tops are deep golden brown. Let them cool slightly in the pan on a rack before serving.
Recipe Tips
- Why Touching Matters: arranging the biscuits so they touch supports the sides as they rise, resulting in a taller, fluffier biscuit with soft edges. If you prefer crisp edges, space them apart.
- Cold Ingredients: The secret to flakiness is keeping the butter solid until it hits the oven. If the butter melts while mixing, you will get a dense, heavy puck. The 30-minute chill time is non-negotiable!
- Don’t Twist: When cutting the dough, press straight down and lift straight up. Twisting the cutter seals the edges of the dough layers, preventing the biscuit from rising fully.
- Self-Rising Plus: Yes, you really need the extra baking powder and soda. This recipe is designed to produce massive lift, so don’t skimp on the leavening agents.
What To Serve With Joanna Gaines Biscuits
- Strawberry Jam: Joanna’s personal favorite pairing (“Pop’s Strawberry Jam”).
- Sausage Gravy: A classic Southern breakfast essential.
- Honey Butter: Whipped butter with honey enhances the savory notes.
- Fried Chicken: Make it a sandwich for a hearty lunch.
How To Store Joanna Gaines Biscuits
- Room Temperature: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm them in a toaster oven or standard oven at 350°F for 5 minutes to restore the exterior crunch.
- Freeze (Unbaked): Arrange cut biscuits on a lined sheet and freeze until solid. Transfer to a zip-top bag for up to 2 weeks. Bake from frozen (no need to thaw), adding a few minutes to the bake time.
Joanna Gaines Biscuit Nutrition Facts
- Calories: 320 kcal
- Fat: 18g
- Carbohydrates: 34g
- Protein: 5g
- Sodium: 650mg
Nutrition information is estimated per biscuit.
FAQs
This recipe specifically relies on the formulation of self-rising flour. If you must use all-purpose, you will need to add significantly more baking powder and salt to mimic self-rising flour (approx 1.5 tsp baking powder and 1/4 tsp salt per cup of flour), plus the extra leavening listed.
Tough biscuits come from overworking the dough. Once you add the wet ingredients, stir only until combined. When patting it out, be gentle.
Yes! The instructions state you can refrigerate the dough overnight. This actually allows the flavors to develop and makes for an easy morning bake.
Joanna Gaines Biscuit Recipe
Description
Famous Southern-style biscuits packed with butter and buttermilk, baked close together for a sky-high rise and soft, fluffy centers.
Ingredients
Instructions
- Whisk flour, baking powder, and soda.
- Cut in cold butter until pea-sized.
- Stir in eggs and buttermilk until sticky dough forms.
- Chill dough for at least 30 minutes.
- Preheat oven to 400°F.
- Pat dough to 1/2-inch thick round.
- Cut biscuits and arrange on pan so they are touching.
- Brush with egg wash.
- Bake 15-20 minutes until golden brown.
Notes
- Biscuits must touch on the pan for soft sides and high rise.
- Chilling the dough is essential for texture.
- Freezes well unbaked; bake directly from frozen.
- Serve warm with jam or gravy.
