Are you ready to bake? This Joanna Gaines Buttermilk Biscuits Recipe is famous. It comes from her popular cookbook. Many people love this Joanna Gaines classic. You will learn how to make Joanna Gaines Buttermilk Biscuits Recipe easily.
Follow these simple steps for success. Your kitchen will smell like a bakery. We will look at the Ingredients for Joanna Gaines Buttermilk Biscuits Recipe. Let us start this fun baking journey now.
What Makes This Recipe Special
These biscuits have a very rich flavor. The butter makes them taste like home. They are very salty and sweet too. You will love every single bite.
The texture is the best part. They are very flaky and light. The layers pull apart very easily. It feels like a soft cloud. You get a nice crunch on top.
This recipe is very easy to follow. It does not take much effort. You only need a few simple tools. Most items are already in your kitchen. Even kids can help with this.
The total time is quite short. You can prep them very quickly. Baking takes about twenty minutes. You get fresh bread in under an hour. This is perfect for busy mornings.
Equipment List
Large Mixing Bowl: You need this to mix dry ingredients.
Measuring Cups: These help you get the right amounts.
Measuring Spoons: Use these for small ingredient amounts.
Pastry Blender: This tool cuts butter into the flour.
Rolling Pin: Use this to flatten your dough.
Biscuit Cutter: This makes the perfect round shapes.
Baking Sheet: Place your biscuits on this tray.
Parchment Paper: This stops the biscuits from sticking.
Pastry Brush: Use this to add butter on top.
Ingredients You Need for Joanna Gaines Buttermilk Biscuits Recipe
Self-Rising Flour: This provides the structure and lift.
Vegetable Shortening: It helps make the biscuits very light.
Salted Butter: This adds a wonderful savory flavor.
Large Eggs: They help bind the dough together.
Buttermilk: This adds a nice tangy taste.
How to Assemble
Step 1:
Preheat your oven to 400 degrees. Line your baking sheet with paper. This keeps your clean-up very easy. Set the tray aside for later.
Step 2:
Whisk your flour in a large bowl. Add the cold vegetable shortening now. Use your pastry blender to mix them. The mixture should look like small crumbs.
Step 3:
Add the cold butter pieces next. Use the blender to mix again. The butter should stay in small chunks. This creates the flaky layers later.
Step 4:
Beat the eggs in a small cup. Pour them into the flour mixture. Add the cold buttermilk slowly now. Stir everything with a large spoon.
Step 5:
The dough will be very sticky. Let the dough rest for ten minutes. This helps the flour absorb the liquid. It makes the dough easier to handle.
Step 6:
Dust your counter with extra flour. Turn the dough out onto the surface. Knead it gently a few times. Do not overwork the dough now.
Step 7:
Pat the dough into a thick circle. It should be about one inch thick. Use your biscuit cutter to make rounds. Do not twist the cutter at all.
Step 8:
Place rounds on the baking sheet. Let the edges touch each other. This helps the biscuits rise higher. It keeps the sides very soft.
Step 9:
Bake for fifteen to twenty minutes. They should look very golden brown. Brush the tops with melted butter. Serve them while they are still hot.
Recipe Notes
- Use very cold butter for flaky layers.
- Do not overmix the sticky dough.
- Let the dough rest before you cut.
- Make sure your flour is fresh.
- Keep the shortening in the fridge first.
- Touch the dough as little as possible.
- Space them close for a high rise.
How To Store Leftover
You can store these biscuits very easily. Put them in an airtight container. Keep them at room temperature for two days. They will stay soft and tasty. You can also put them in the fridge.
They will last for about one week. Wrap them in foil before you reheat. This keeps them from getting too dry.
Sides & Pairings Suggestions
Serve these biscuits with warm honey. They also taste great with fruit jam. Try them with savory sausage gravy too. This makes a classic Southern style breakfast. You can serve them with fried chicken.
They work well with a hot soup. Add some scrambled eggs on the side. Everyone will ask for seconds today.
Nutritions
| Nutrition Item | Value Per Serving |
| Calories | 310 kcal |
| Total Fat | 16g |
| Carbohydrates | 34g |
| Protein | 6g |
| Sodium | 480mg |
FAQs about Joanna Gaines Buttermilk Biscuits Recipe
Can I use regular milk instead?
Buttermilk is better for this recipe. It makes the biscuits very tender. Regular milk will change the texture. You can add lemon to milk.
Why did my biscuits not rise?
Your oven might not be hot enough. Or your flour might be too old. Make sure the butter is very cold. Do not twist the cutter.
Can I freeze the unbaked dough?
Yes, you can freeze the cut rounds. Put them on a tray first. Then move them to a bag. Bake them straight from the freezer.
Do I have to use shortening?
Shortening makes the biscuits very tall. It also makes them very light. You can use all butter instead. The flavor will be more rich.
Final Thoughts
This Joanna Gaines Buttermilk Biscuits Recipe is a winner. It is simple enough for any day. Your family will love the buttery taste. The texture is truly perfect every time.
How to make Joanna Gaines Buttermilk Biscuits Recipe is easy. Just follow the steps and use cold ingredients. You will have a great baking day. Enjoy your warm and flaky homemade biscuits!
Joanna Gaines Buttermilk Biscuits Recipe
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Pastry Blender
- Rolling Pin
- Biscuit Cutter
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 4 cups SELF-RISING FLOUR
- 1/4 cup VEGETABLE SHORTENING
- 1/2 cup SALTED BUTTER
- 2 large EGGS
- 1 1/2 cups BUTTERMILK
Instructions
Step 1:
- Preheat your oven to 400 degrees. Line your baking sheet with paper. This keeps your clean-up very easy. Set the tray aside for later.
Step 2:
- Whisk your flour in a large bowl. Add the cold vegetable shortening now. Use your pastry blender to mix them. The mixture should look like small crumbs.
Step 3:
- Add the cold butter pieces next. Use the blender to mix again. The butter should stay in small chunks. This creates the flaky layers later.
Step 4:
- Beat the eggs in a small cup. Pour them into the flour mixture. Add the cold buttermilk slowly now. Stir everything with a large spoon.
Step 5:
- The dough will be very sticky. Let the dough rest for ten minutes. This helps the flour absorb the liquid. It makes the dough easier to handle.
Step 6:
- Dust your counter with extra flour. Turn the dough out onto the surface. Knead it gently a few times. Do not overwork the dough now.
Step 7:
- Pat the dough into a thick circle. It should be about one inch thick. Use your biscuit cutter to make rounds. Do not twist the cutter at all.
Step 8:
- Place rounds on the baking sheet. Let the edges touch each other. This helps the biscuits rise higher. It keeps the sides very soft.
Step 9:
- Bake for fifteen to twenty minutes. They should look very golden brown. Brush the tops with melted butter. Serve them while they are still hot.
Notes
- Use very cold butter for flaky layers.
- Do not overmix the sticky dough.
- Let the dough rest before you cut.
- Make sure your flour is fresh.
- Keep the shortening in the fridge first.
- Touch the dough as little as possible.
- Space them close for a high rise.
