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!