It has been awhile since I’ve shared a recipe over here, but I wanted to share these delicious warm JoJo’s Biscuits From Magnolia Table with you. I’ve made this recipe twice and they’re so, so good! Her secret ingredient is adding eggs to the biscuits, which plumps them up and makes them more moist and not dry. These biscuits are a winner!
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Making biscuits is a lot easier and quicker than making regular bread. This recipe called for ingredients I had already around my house:
- 4 cups SELF-RISING flour (plus more for the work surface)
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 3 sticks of cold salted butter, cut into ½-inch pieces
- 2 large eggs, beaten, plus 1 large egg for egg wash
- 1½ cups buttermilk, plus 1 tablespoon for egg wash
- Jam or gravy, for serving
I usually work on the first part of this recipe the night before, so that I can chill it and have the dough ready to go in the morning.
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. I didn’t have a pastry blender, so I used two sharp kitchen knives and sliced through the flour mixture and butter.
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.
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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 to make the egg wash. 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.
I served these biscuits with some strawberry jam fresh from our local outdoor market and some freshly sliced strawberries. I then made some homemade freshly squeezed orange juice to enjoy with it. Ahh, I love a fresh and delightful morning pick me up like this on a super hot summer day! These biscuits remind me of the ones I had in the South when I was in Charleston for the Haven conference. What is your favorite breakfast treat or Southern comfort food?
Ingredients
- 4 cups self-rising flour, plus more for the work surface
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- ¾ pound (3 sticks) salted butter, 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
- Jam or gravy, for serving
Instructions
- 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.
