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If you’re a fan of Joanna Gaines, you might know that she’s not just a home designer: she’s also a great cook!
This Joanna Gaines biscuits recipe comes from her cookbook, Magnolia Table and is a wonderful buttermilk biscuit option for when you want a breakfast treat or some biscuits to go along with your mashed potatoes for dinner.
I was craving some biscuits that didn’t take too long or need too many steps, as sometimes baking can be really intimidating and it’s kind of mind-blowing how you can create an actual biscuit out of a bunch of seemingly random ingredients (does that make sense?!).
But Joanna Gaines can do no wrong in my eyes, so I tried it.
And they worked!
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These biscuits are:
- super moist and melt-in-your-mouth
- slightly tangy with a buttermilk taste
- easy to bake for beginners as you put them right next to each other on the baking tray
To make this recipe, you’ll need:
- self-rising flour – this is because we want our biscuits to be fluffy and have a bit of rise to them, not just be flat hockey pucks. I prefer this brand!
- baking powder – this will help our biscuits puff up (I use this brand)
- baking soda – this will help our biscuits spread out (I use this brand)
- salted butter, cold, cut into small chunks – this is key to creating the final dough by mixing the flour with fat
- 3 large eggs – some of these will help with the structure of the dough and the biscuit, while the other can be brushed on top
- 1 and 1/2 cups of buttermilk – buttermilk, a curdled milk, will give us that necessary liquid to bring the ingredients together as well providing a bit of a tangy taste
Tools You’ll Need
You don’t need anything crazy to make Joanna Gaines biscuits. Just make sure you have the following on hand:
- baking sheet (I find these the best)
- baking paper (if you don’t have this, you can grease the sheet)
- round cutter (I’m a huge fan of these, or just a cup is fine – you can use the top as a cutter!)
How to Make Joanna Gaines Biscuits (Jojo’s Biscuits)
First, whisk the flour, baking powder, and baking soda together in a large bowl.
Cut the butter into chunks and use your fingers to squish it into the flour until it looks like breadcrumbs.
Add the eggs, beaten, and stir until combined. Add the buttermilk and stir until it forms a dough.
Cover the bowl and refrigerate for at least 30 minutes.
Preheat the oven to 400F and line a baking sheet with parchment paper. You can also use a silicone mat, which are reusable (my favorite are these).
Put the dough onto a floured countertop and use your hands to press it down until it’s about 1/2 inch thick.
It is going to be fairly sticky, but not so sticky that you can’t work with it or that it sticks to literally everything it touches.
Using a cookie cutter or the bottom of a cup, cut out the biscuits in circles.
Put the biscuits on the baking sheet so that they are touching.
If desired, mix together any remaining egg and buttermilk and brush on top.
Bake about 18 minutes, until golden brown.
If you run into problems with the biscuits, here are some tips:
- if your dough is way too sticky that you can’t even cut it out: your dough should be sticky, but if it’s so sticky that you can’t even cut it out at all, you should add more flour
- if your biscuits don’t rise or puff up at all: check the expiration date on your baking powder and baking soda
What to Serve with Buttermilk Biscuits
Buttermilk biscuits go amazingly with gravy, or you can serve them for breakfast with something like strawberry jam.
I’ve used them in these bacon, egg, and cheese biscuits, and of course, they’re perfectly fine on their own with a nice slab of butter!
- Whisk the flour, baking powder, and baking soda together in a large bowl.
- Cut the butter into chunks and use your fingers to squish it into the flour until it looks like breadcrumbs.
- Add the eggs, beaten, and stir until combined. Add the buttermilk and stir until it forms a dough.
- Cover the bowl and refrigerate for at least 30 minutes.
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Put the dough onto a floured countertop and use your hands to press it down until it's about 1/2 inch thick.
- Using a cookie cutter or the bottom of a cup, cut out the biscuits in circles.
- Put the biscuits on the baking sheet so that they are touching.
- If desired, mix together any remaining egg and buttermilk and brush on top.
- Bake about 18 minutes, until golden brown.
- Let cool!
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Amount Per Serving: Calories: 171Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 883mgCarbohydrates: 32gFiber: 1gSugar: 1gProtein: 6g