Sandra This Joanna Gaines Buttermilk Biscuits Recipe creates towering, flaky layers through a simple folding technique and shards of ice-cold butter. Finished with a signature thumbprint indent and a brush of tangy buttermilk, these golden biscuits offer a tender, pillowy crumb that is the perfect vehicle for salted butter or jam. It is the definitive guide to achieving bakery-style height and texture right in your home kitchen.
Joanna Gaines Buttermilk Biscuits Ingredients
- 2 cups All-Purpose Flour: The structural base; unlike self-rising flour recipes, this allows you to control the leavening.
- 7 tablespoons Unsalted Butter: Chilled in the freezer and cut into thin slices. Cold butter is the non-negotiable secret to flakiness.
- 3/4 cup Cold Buttermilk: Plus 2 tablespoons extra for brushing. The acidity tenderizes the gluten and adds flavor.
- Leavening Agents: 2 teaspoons baking powder and 1/4 teaspoon baking soda ensure a massive rise.
- 1 teaspoon Salt: Essential for savory depth.
How To Make Joanna Gaines Buttermilk Biscuits
- Prep the Oven: Preheat your oven to a hot 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the Butter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the frozen butter slices. Use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Mix the Dough: Make a well in the center of the dry ingredients. Pour in the cold buttermilk. Stir gently with a spoon or spatula just until the dough comes together. It should look shaggy; do not overmix or the biscuits will be tough.
- Laminate (The Fold): Turn the dough onto a lightly floured surface. Pat it roughly into a rectangle. Fold the dough in thirds like a letter. Turn it 90 degrees, pat it out, and fold again. Repeat this process for a total of three folds. This “lamination” creates distinct layers of butter and dough that puff up in the oven.
- Cut: Roll or pat the dough to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to stamp out the biscuits. Press straight down without twisting to seal the layers. Gather scraps gently and re-roll to cut the remaining biscuits (aim for 12 total).
- The Thumbprint: Transfer the biscuits to the prepared baking sheet. Signature Step: Press a small indent into the center of each biscuit top with your thumb; this helps them rise evenly without toppling over. Brush the tops with the remaining buttermilk.
- Bake: Bake for about 15 minutes. They should be tall, flaky, and golden brown on top. Serve immediately.
Recipe Tips
- Freezer Butter: Slicing the butter and putting it in the freezer for 10-15 minutes before starting ensures it won’t melt during the mixing process.
- Don’t Twist: When cutting biscuits, push the cutter straight down and pull it straight up. Twisting seals the edges, preventing the layers from rising.
- Handle Gently: The warmth of your hands melts butter. Work quickly and handle the dough as little as possible.
- Scrap Management: When re-rolling scraps, stack them rather than kneading them into a ball to preserve some of the layers.
What To Serve With Buttermilk Biscuits
- Sausage Gravy: The ultimate pairing for a hearty breakfast.
- Honey Butter: Whip butter with honey and a pinch of salt for a sweet topping.
- Fried Chicken: Split a biscuit and add a crispy tender for a slider.
- Fruit Jam: Strawberry or peach preserves complement the savory biscuit.
How To Store Buttermilk Biscuits
- Room Temperature: Store in an airtight container for up to 2 days.
- Reheat: To restore the flaky texture, reheat in a 350°F oven for 5 minutes. Microwave reheating makes them soft and chewy.
- Freeze: Freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen (add 2-3 minutes). Baked biscuits can also be frozen for up to 3 months.
Joanna Gaines Buttermilk Biscuits Nutrition Facts
- Calories: 180 kcal
- Fat: 9g
- Carbohydrates: 22g
- Protein: 3g
- Sodium: 350mg
Nutrition information is estimated per biscuit.
FAQs
Why did my biscuits fall over?
Biscuits often lean if the butter melts unevenly or if the cutter was twisted. The thumbprint method in this recipe specifically helps prevent the “leaning tower” effect.
Can I use milk instead of buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a scant cup of milk and letting it sit for 5 minutes. However, real buttermilk creates the tenderest crumb.
Can I double this recipe?
Yes, easily. Just ensure you have a large enough bowl to cut the butter into the flour without making a mess.
Joanna Gaines Buttermilk Biscuits Recipe
Description
Flaky, high-rise biscuits made with a folding technique and frozen butter for superior layers and texture.
Ingredients
Instructions
- Preheat oven to 425°F.
- Whisk flour, baking powder, baking soda, and salt.
- Cut in frozen butter until crumbly.
- Stir in buttermilk to form a shaggy dough.
- Fold dough in thirds; repeat 3 times to create layers.
- Pat to 1/2 inch thick; cut with biscuit cutter.
- Indent tops with thumb; brush with buttermilk.
- Bake 15 minutes until golden.
Notes
- Use frozen butter for maximum flakiness.
- Do not twist the cutter.
- The thumbprint prevents leaning during the rise.
- Best served fresh and hot.
Joanna Gaines Buttermilk Biscuits Recipe
