Thursday, February 18, 2021

Biscuits by Joanna

Want to know what I am grateful for today?  That my kids go to camp so they have 10 pairs of underwear and socks because I am not sure when I will be doing laundry.  Whether that is because of the lack of power or frozen pipes or water main breaks or because I just don’t feel like it.  Many of us entered 2021 with an optimistic, hopeful, can-do, we-can-overcome attitude.  What a one-two sucker punch – weary from trying to dodge the virus for 12 months and now managing 144+ hours of freezing temps.  

When your power comes back on and you want comfort and warmth and a feeling of simplicity and goodness, make these biscuits by Joanna Gaines, Magnolia Table.  I may have to do a biscuit bake off, side-by-side taste test with Bobby Flay's biscuits.      


  • 2 cups self-rising flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 12 tablespoons (1 ½ sticks of butter), grated or cut into ½ inch pieces
  • 2 large eggs, 1 beaten and 1 for brushing
  • ¾ cup plus ½ tablespoon buttermilk

Whisk together flour, baking powder and baking soda in a large bowl.  Cut butter into flour mixture, using a pastry blender, until pieces are even and resemble the size of peas.

Add 1 egg to the flour mixture, stirring until combined.  Stir in ¾ cup buttermilk until dough forms a sticky mass.  If mixture is too dry, add more buttermilk a half tablespoon at a time, stirring after each addition until desired consistency is reached.  Cover bowl; refrigerate at last 30 minutes or overnight.

Preheat oven to 400.  Line a baking sheet with parchment paper.

Place chilled dough on a floured work surface. Dust your hands with flour and press dough into ½ inch thick round.  Dust a 2- 2 ¾ inch round cutter with flour.  Cut about 10-12 biscuits from dough.  Roll out scraps to make more biscuits. 

Transfer biscuits to the lined baking sheet.  Whisk together the remaining egg and ½ tablespoon buttermilk in a small bowl.  Brush mixture over tops of biscuits.

Bake until golden brown for 15-20 minutes.  Cool biscuits slightly.  Serve and enjoy!



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