From her cooking show, Magnolia Table, Joanna Gaines shares her recipe for making fluffy, perfect biscuits. Her recipe is the only one we use in our house because they turn out amazing every single time! My four-year-old loves to help bake them and knows step by step what comes next–that’s how often we have them!

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Prep time: 40 minutes (includes chill time)

Bake time: 15 minutes

Total time: 55 minutes

Makes about 20 biscuits

• 4 cups self-rising flour, plus more for work surface
• 2 Tablespoons baking powder
• 1 teaspoon baking soda
• 3 sticks salted butter, cold, cut into 1/2-inch pieces (or grated)
• 2 large eggs, beaten, plus 1 more for brushing (3 total)
• 1-1/2 cups buttermilk, plus 1 Tablespoon for brushing

• In a large bowl, whisk together flour, baking powder and baking soda.
• Add the cut/grated 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 beaten eggs with a wooden spoon until combined.
• Stir in 1-1/2 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 to 400 degrees Fahrenheit.
• Line a baking sheet with parchment paper.
• Add flour to a spacious workspace and flour your hands to avoid dough from sticking. Grab your chilled dough and press it into a rough, roughly 14 inches across and about 1/2 inch thick (I use a rolling pin, you can use your hands if you want).
• Cut out your biscuits using a 2-3/4-inch round cutter to cut out about 20 biscuits. Collect and pay out the scraps to cut more biscuits if necessary.
• Transfer your biscuits to your parchment lined baking sheet, arranging them so they are all touching.
• In a small bowl, combine 1 beaten egg and 1 Tablespoon buttermilk. Brush onto the tops of your biscuits.
• Bake until golden brown, about 15-20 minutes. Let cool slightly before moving to a cooling rack.

• Biscuits are best enjoyed the day they are baked. We often enjoy them throughout the day we make them and with every meal. I often cut the recipe in half so we aren’t wasting any or throwing them away. We usually have one the next day too, but anything after that gets tossed because they truly don’t keep and aren’t meant to.
• I have often made this recipe with whole wheat flour and they turn out very well, however you won’t get that nice golden color you get with white flour.
• We enjoy our biscuits with cinnamon butter, or jam or preserves, but would be great with gravy too, obviously (gravy is not my thing, but if it’s yours then this is the perfect biscuit recipe for it).

There are a couple of recipes that I carry in my memory from my childhood into my adult life and I still know how to make them by heart. I’m pretty confident this will be one that my four-year-old carries with her. We love to bake them together in the kitchen and get a little messy with flour. She also loves sneaking bites of the dough as we cut them out.

Of all the recipes I have shared, this one is near and dear to my heart because it’s one that will always hold memories of me and my daughter spending quality time together, laughing and learning.

I hope you enjoy this recipe as much as our family does!

Until next time,