Like many other women (and possibly men, too) I am OBSESSED with Joanna Gaines, her show Fixer Upper and anything that comes out of her brand; Magnolia. Needless to say I did a back flip when I found out she was coming out with a cookbook. Her cookbook Magnolia Table is filled with incredible recipes ranging from breakfast, lunch, soups, sides, hearty dinner entrees and of course, some fabulous desserts. While I usually gravitate towards the dessert section of any cookbook I pick up – I had to try her biscuits first.
And in case I haven’t explained the reason why Joanna Gaines is such a big deal, let’s do a quick recap of all the things this woman has going for her:
- successful renovation business; she designs homes with impeccable taste
- binge worthy t.v. show Fixer Upper
- books written: The Magnolia Story and most recently, Home Body
- cookbook: Magnolia Table
- magazine: Magnolia Journal
- has a bakery, bed and breakfast, AND breakfast diner
- has a solid marriage and is a mother to 5 kids
AND… she looks incredible and maintains a calm, cool and personable demeanor while doing all of this!!!!!
Joanna Gaines is #GOALS
So on to these biscuits…..
Jojo’s biscuits are the first recipe featured in the cookbook. One thing that I love about this recipe is that the dough can be prepped the night before so all you have to do is roll out the dough, cut the biscuits, and bake them the next morning. And there is nothing better than a fresh, warm biscuit with butter and jam to go with your breakfast.
Other recipes from this book that I’m crushing on are:
- orange scones
- cinnamon squares
- tomato basil soup with grilled cheese strips
- chicken pot pie
- lemon pie
- brownie pie
- strawberry short cake
- chocolate cola cake
- 4 cups self rising flour plus more for the work surface
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 3/4 pound 3 sticks salted butter (cold & grated)
- 2 large eggs beaten plus 1 egg for brushing
- 1 and 1/2 cups buttermilk plus 1 tablespoon for brushing
- In a large mixing bowl combine the flour, baking powder and baking soda. Give the ingredients a quick whisk to mix them together. Add the butter to the dry ingredients and use a pastry cutter (or your hands) to incorporate the butter into the flour until it resembles small crumbly pieces.
- Use a wooden spoon to stir in the beaten eggs, mixing until combined. Add the buttermilk to the mixture, mixing with the spoon until combined. The dough will be thick and very sticky. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes (if your baking them now) or chill them over night (if your baking them tomorrow).
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- Scrape the dough onto a well floured work surface. Flour your hands as well. Use your hands to press the dough into a round that is roughly 14 inches across and 1/2 inch thick. Use a floured 2 and 3/4 inch biscuit cutter to cut out about 20 biscuits. You may need to collect and pat out more dough from the scraps.
- Arrange the biscuits on the prepared baking sheet, arranging them that they are all touching.
- In a small bowl combine 1 egg and the extra table spoon of buttermilk and beat the ingredients together. Lightly brush the mixture over the top of each biscuit.
- Bake for 15-20 minutes, or until golden brown. Allow to cool for 5 minutes and then serve immediately.