Joanna Gaines's JoJo's Biscuits
Magnolia Table
Notes
For longer storage, place biscuits about 1/2 inch apart on baking sheets lined with parchment paper and place in freezer until solid. Once frozen, transfer to an airtight container. Freeze for up to two weeks. You don't have to thaw biscuits before baking.
Ingredients
- 4 cups self-rising flour (plus more for working space)
2 tablespoons baking powder
1 teaspoon baking soda
3 sticks unsalted butter (cold and cut into 1/2 inch pieces)
2 large eggs beaten
1 large egg for brushing
1 1/2 cups buttermilk
1 tablespoon buttermilk for brushing
Directions
- In a large bowl, whisk together dry ingredients including the flour, baking powder, and baking soda. Add butter and use a pastry cutter to cut the butter into the dry mix. Pieces should be mixed in well and small, the size of a pea.
- Stir in beaten eggs with a wooden spoon. Then, stir in buttermilk until dough becomes a sticky mass. If dough is too dry, continue to add an extra tablespoon of buttermilk until it reaches a sticky consistency. Cover bowl and refrigerate for at least 30 minutes or up to overnight.
- Preheat oven to 400°F and position rack to center of oven. Line a baking sheet with parchment paper.
- Sprinkle flour on a working space and your hands. Scrape and press dough onto surface and stretch it to roughly 14 inches across and about 1/2 inch thick. Make sure it's not too thin or else dough will break.
- Use a 2 3/4 inch round cutter to cut out about 20 biscuits. Between each cut, dip cutter in flour. If necessary, collect and repeat step four with scraps to cut more biscuits.
- Gently place biscuits on baking sheet; arrange them so they all touch.
- In a small bowl, beat together an egg and tablespoon of buttermilk. Brush mixture on the top of each biscuit.
- Bake for 15-20 minutes or until tops are golden brown. Let them cool for a minute or two in the pan on a rack.
- Serve with fresh jam, gravy, butter, or honey! Store biscuits in a tightly covered container at room temperature for up to two days.
Information
- Yield
- 20 biscuits
- Prep Time
- 1 hour
- Cook Time
- 15 minutes
- Total Time
- 1 hour, 14 minutes, 59 seconds