If there is one thing you need to know about me, it’s that I LOVE Chip and Joanna Gaines. I am a huge Fixer Upper fan and just love absolutely everything that they do. I’ve read the Magnolia Story, I receive the Magnolia Journal, seen every single episode of Fixer Upper and even have one of their t-shirts. To say I have a slight obsession is probably an understatement 😉 It is on my bucket list to go to the Silos one day and eat and shop my way through the bakery, all the shops and Magnolia Table.
Naturally, when I found out that Joanna was releasing a cookbook, I had to have it. I even pre-ordered it on Amazon that’s how badly I wanted it. Her recipe for biscuits is the first one in the book and they just looked so fluffy and delicious that I knew that these were what I had to try out first.
Biscuits are something that I have some difficulty mastering. In culinary school, I struggled on biscuit day and my group’s biscuits came out hard and not flaky at all. It is super difficult to not over mix biscuits so I think that scared me a little when I made these. Overall the taste was absolutely delicious but they did fall apart because I actually don’t think I mixed them enough (of course) and will try to mix them a little more next time I make them.
I left the dough in the fridge overnight and baked them the next morning for breakfast. Although the recipe says you can do this, I might not leave them in the fridge overnight next time to see if that helps with the rising. I think leaving it in the fridge for that long killed some of the rising power of the baking powder and made them a little flatter than I wanted.
Joanna Gaines’ Biscuits
Yield: about 20 biscuits
Ingredients:
4 cups self-rising flour
2 tbsp baking powder
1 tsp baking soda
3/4 cup (3 sticks) salted butter, cold, cut into chunks
2 eggs, beaten plus 1 egg for brushing
1 1/2 cups buttermilk
Directions:
- 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 pea sized.
- Stir in the 2 beaten eggs with a wooden spoon until combined. Stir in the 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it’s too dry add more buttermilk 1 tbsp at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for 30 minutes or overnight.
- Position a rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.
- Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick.
- Use a floured 2 3/4 inch round biscuit cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
- Transfer the biscuits onto the prepared baking sheet and arrange them so that they are all touching.
- In a small dish, beat together the remaining egg and 1 tbsp buttermilk. brush the mixture on top of the biscuits.
- Bake until golden brown, 15-20 min. Let cool slightly in the pan on a rack.
- Biscuits are best the day they are made. Serve with jam or gravy, if desired and store in an airtight container at room temperature for up to 2 days.
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