Joanna Gaines’ buttermilk biscuits was the first recipe that I tried from her new magazine, Magnolia. When I was visiting my elderly parents recently, I saw that my mother had subscribed to the new magazine. Mother loves magazines, and so, when I visit her, I get to read all of the ones that I don’t get. I have been curious about Magnolia, but not curious enough to actually subscribe. I will give it a little while, read it at my mom’s or at the library, and then decide if I need to get it delivered to my mailbox every month. That being said, I know that Joanna loves to bake, and I figured that any recipe she endorses must be a good one. The biscuits were easy enough to make, and I mixed up a batch for my parents and me to have for a nice fall breakfast. I served them with some pumpkin butter from Trader Joe’s which made an excellent autumn topping.
A Different Method
These buttermilk biscuits are made a little differently.
You don’t roll them out and cut out circles. Instead, you spread the dough into a rectangle.
Then you cut them, but you don’t remove them from the pan. I should mention that the recipe says to bake on parchment paper, but I only use a silpat when I bake cookies and biscuits.
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
- 1 1/2 cup buttermilk
- Milk for brushing (optional)
- Preheat oven to 450 degrees. In a large bowl, combine first five ingredients. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until mixture is moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Place on a parchment lined baking sheet. Pat dough into a 3/4 inch thick rectangle. Cut into 12 squares or rectangles with a knife or pizza cutter. Do not separate.
- If desired, brush with milk. Bake 10 to 14 minutes or until golden. Serve warm. Makes 12 biscuits.
My Taste Testers Loved the Biscuits
Now keep in mind, that my 90-year-old mother has been making biscuits most of her life, and my 94-year-old father has been eating biscuits most of his life. Both of them really liked the biscuits and ate more than one. It could have been that they were rejoicing in the fact that I was there and cooked their breakfast, but I think they really liked these biscuits. I found them to be flaky, which is something a biscuit is supposed to be, along with full of flavor. Although they aren’t as good as these, Joanna’s recipe makes a really good biscuit. Plus, it’s a conversation starter because you can then discuss Joanna and her decorating, and the kids, and Chip, and how Waco has grown, and how you want to go there, and all that.
If you make them, let me know your thoughts.
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Richella Parham says
Thanks for the peek into Magnolia magazine and for sharing this recipe! Like you, I’ve wondered if the magazine would be worth a subscription. For now I’ve passed, mostly because I’m not finding time to read the magazines to which I already subscribe!
I have a question for you. Lately, I’ve had trouble reading your posts. The ad on the left side of the screen is now loading at the very, very top of my screen, so I can’t scroll down to close it. Luckily it wasn’t blocking this comment box, but I’ve been unable to read your posts lately. I tried to read your best biscuit recipe, but the ad is covering the left side of the post and I can’t get to the “x” to close it. Just thought you might want to know!
Thanks for the heads up, Richella. I will tell my tech person (Jordan) about it. I think she has asked our ad people to pull back on some of the invasive ads, but they continue.
Thanks for the recipe. Was it written exactly as in the magazine? Were there any other options or add ins?
It was written just the way it appeared in the magazine.