Jojo’s Biscuits

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I stole this recipe for Jojo’s Biscuits from a cookbook called Magnolia Table. Nothing beats homemade biscuits! This recipe has an extra step where the dough is refrigerated before being cut. Butter is cut into dry ingredients with a pastry blender. Then beaten eggs and buttermilk are slowly added in. Next the dough is pressed onto a counter, not rolled. After the biscuits are cut, an egg wash is brushed on top before baking. These biscuits are a gift for you straight from Joanna Gaines.

“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” – Cesar Chavez, American labor leader and civil rights activist (see more quotes in the Quotes tab)

In a large bowl, whisk 4 cups self-rising flour, 2 tbsp baking powder and 1 tsp baking soda. Add ¾ lb (3 sticks) butter and use a pastry blender to cut the butter into the flour until the pieces are even and the size of peas.

Stir in 2 beaten eggs with a wooden spoon until combined.

Next, stir in 1 ½ cups buttermilk until the dough comes together into a sticky mess.

If it is too dry, add more buttermilk 1 tbsp at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minute or overnight.

Preheat oven to 400 F. Line baking sheet with parchment. Scrap the dough onto a floured surface. Using floured hands press into a circle ~14 inches across and ½ inch thick.

Use a floured 2 ¾ inch round cutter, cut out 20 biscuits.

Transfer biscuits to baking sheet, arranging so that they all are touching. In a small bowl, beat together 1 egg and 1 tbsp buttermilk. Brush the top of the biscuits.

Bake until golden, 15 to 20 minutes. Let cool slightly in pan.

Serve and enjoy!

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Jojo’s Biscuits

Nothing beats homemade biscuits! This recipe has an extra step where the dough is refrigerated before being cut. Butter is cut into dry ingredients with a pastry blender. Then beaten eggs and buttermilk are slowly added in. Next the dough is pressed onto a counter, not rolled. After the biscuits are cut, an egg wash is brushed on top before baking.
Course Bread
Cuisine Southern
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 20 biscuits

Ingredients

  • 4 cups self-rising flour plus more for the work surface
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • ¾ lb (3 sticks) butter cold, cut into ½ inch pieces or grated
  • 2 large eggs beaten, plus 1 large egg for brushing
  • 1 ½ cups buttermilk or as needed, plus 1 tbsp for brushing

Instructions

  1. In a large bowl, whisk 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 the size of peas.
  2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 ½ cups buttermilk until the dough comes together into a sticky mess. If it is too dry, add more buttermilk 1 tbsp at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minute or overnight.
  3. Preheat oven to 400 F. Line baking sheet with parchment.
  4. Scrap the dough onto a floured surface. Using floured hands press into a circle ~14 inches across and ½ inch thick.
  5. Use a floured 2 ¾ inch round cutter, cut out 20 biscuits. Transfer biscuits to baking sheet, arranging so that they all are touching.
  6. In a small bowl, beat together the remaining egg and 1 tbsp buttermilk. Brush the top of the biscuits.
  7. Bake until golden, 15 to 20 minutes. Let cool slightly in pan.
  8. Store leftovers in airtight container for up to 2 days. To freeze: freeze individual biscuits before baking.

Recipe Notes

To make 1 cup self-rising flour combine 1 cup AP flour, 1 ½ tsp baking powder and ½ tsp salt.