Joanna Gaines' Biscuits

Flaky, Buttermilk-Rich Southern Staples

These massive, buttery biscuits are the real deal—flaky layers, golden tops, and enough structural integrity to hold up to a ladle of gravy. Don't overwork the dough, and for God's sake, eat them while they're hot.

Prep: 45 minutesCook: 20 minutesServes 20

Biscuit Dough

ItemQuantity
Self-Rising Flour— for dusting, plus more for the work surface480g (4 cup)
Baking Powder2 tbsp
Baking Soda1 tsp
Salted Butter— cold340g (3 stick)
Large Eggs— beaten2 count (100g)
Buttermilk360g (1 1/2 cup)

Steps

  1. In a large bowl, whisk together the flour, baking powder, and baking soda.
  2. 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.
  3. Stir in the beaten eggs with a wooden spoon until combined.
  4. Stir in the 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.
  5. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
  6. Position a rack in the middle of the oven and preheat the oven to 400°F.
  7. Line a baking sheet with parchment paper.
  8. 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.
  9. 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.
  10. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
  11. Brush the tops of the biscuits with the egg wash (see Egg Wash part).
  12. Bake until golden brown, 15 to 20 minutes.
  13. Let cool slightly in the pan on a rack. Serve with strawberry jam or gravy.
  14. Note: If you don't have buttermilk, you can substitute it with 360g of sour cream thinned with a few tablespoons of milk or water until it reaches a pourable consistency.

Egg Wash

ItemQuantity
Large Egg1 count (50g)
Buttermilk15g (1 tbsp)

Steps

  1. In a small dish, beat together the egg and the buttermilk.
  2. Use immediately to brush the tops of the biscuits before baking.
  3. Note: You can substitute the buttermilk in the egg wash with a teaspoon of sour cream thinned with water.
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