Food Recipes Joanna Gaines' Biscuit Recipe From Magnolia Table 3.7 (439) 11 Reviews Dubbed "magnolia biscuits," you'll want to try Joanna Gaines' recipe for breakfast or brunch. By Joanna Gaines Joanna Gaines Joanna Gaines and her husband Chip Gaines are the former stars of HGTV's Fixer Upper. The couple recently launched the Magnolia Network, a lifestyle-themed channel on the Discovery Plus streaming service. Joanna's cooking show, Magnolia Table, has been renewed for a sixth season. The recipes she contributes to Real Simple can also be found in her Magnolia Table Cookbook. Real Simple's Editorial Guidelines Updated on February 13, 2024 Rate PRINT Share Hands On Time: 20 mins Total Time: 1 hr 15 mins Yield: 20 biscuits Joanna Gaines' famous biscuits (aka Jojo's biscuits)—the ones served at her Magnolia Table restaurant in Waco, Texas—are the perfect blend of Southern buttery richness and fluffiness. While intended for breakfast, they pair well with just about any meal, especially if macaroni and cheese or barbecue is involved. Joanna recommends pairing them with Pop's Strawberry Jam or Bobo's Classic Gravy from Magnolia Table, pages 20-21. For longer-term storage, arrange the pre-baked biscuits about ½ inch apart on two baking sheets lined with parchment paper and freeze until solid. Transfer biscuits to a zip-top plastic bag and freeze them (up to 2 weeks). There is no need to thaw them before baking. If all you have is all-purpose flour, you don't need to run to the store. To make your own self-rising flour, just add 1½ teaspoons baking powder and ¼ teaspoon salt to each cup of all-purpose flour. Ingredients 4 cups self-rising flour, plus more for the work surface* 2 tablespoons baking powder 1 teaspoon baking soda 3 sticks salted butter (¾ pound), cold, cut into ½-inch pieces or grated 2 large eggs, beaten, plus 1 large egg for brushing 1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing Strawberry jam or gravy, for serving** 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 about the size of peas. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight. Position a rack in the middle of the oven and preheat the oven to 400°F. 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 ½ inch thick. Use a floured 2¾-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired.** Store leftovers in an airtight container at room temperature for up to 2 days.*** Amy Neunsinger Recipe Credit Magnolia Table: A Collection of Recipes for Gathering ($17, amazon.com), Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Rate It Print