Biscuits and I? We go way back. And by “way back,” I mean Saturday mornings at my grandma’s kitchen table, watching her knead dough like it was a sacred ritual. The woman had magic in her hands—flour dust in the air, butter melting into each fluffy, golden layer. One bite, and you felt like the world was a simpler, happier place.
Fast forward a few decades, and my love for biscuits is still going strong. I’ve tried countless homemade biscuits recipes, but one that truly stands out is Joanna Gaines’ buttermilk biscuits. Joanna just gets it. She knows how to take something simple and turn it into a work of art—whether it’s home decor, recipes, or a warm, welcoming kitchen table. When I first stumbled upon her Magnolia biscuit recipe, I knew I had to try it. The results? Pure, buttery perfection.
But being the kitchen rebel that I am, I couldn’t resist tweaking it ever so slightly. Call it a creative itch. A little more butter here, a touch more love there, and voila—this version of Joanna Gaines’ easy biscuit recipe was born. And let me tell you, they’re so good, you’ll be tempted to eat them straight from the oven (burned fingers and all). So grab your mixing bowl, and let’s get baking!
Why You’ll Love This Dish
- Flaky, Buttery Goodness Nothing beats that first bite of a biscuit that’s crisp on the outside and soft, pillowy on the inside. These biscuits have those irresistible buttery layers that make you want to reach for seconds (or thirds—no judgment here).
- Super Easy to Make I love a good baking project, but I also love recipes that don’t require an entire afternoon. These biscuits come together in just 20 minutes—perfect for busy mornings or last-minute cravings.
- Perfect for Any Occasion Whether you’re making biscuits for Sunday brunch, serving them alongside a cozy dinner, or just sneaking one as a snack, they’re a foolproof addition to any meal.
- The Buttermilk Magic If you’ve never baked with buttermilk, you’re in for a treat. It adds just the right amount of tangy richness, giving these biscuits that signature Magnolia Bakery recipe taste.
- Versatile and Customizable Want a cheesy biscuit? Toss in some shredded cheddar. Craving a little heat? Add a pinch of cayenne. This homemade biscuits recipe is the perfect blank canvas for all your biscuit dreams.
- Better Than Store-Bought Let’s be honest—those refrigerated biscuit tubes have nothing on the real deal. Once you taste these from-scratch fluffy biscuits, there’s no going back.
- Freezer-Friendly Make a double batch, freeze half, and you’ve got ready-to-bake biscuits whenever the craving strikes. Because life’s too short for biscuit-less mornings.
- Magnolia Table Vibes If you’ve ever wanted to bring a little Magnolia Table recipe magic into your kitchen, this is your chance. They taste like they came straight from Joanna Gaines’ cookbook.
Ingredients for the Joanna Gaines Biscuit Recipe
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, but adds a nice touch)
Wet Ingredients:
- 6 tablespoons unsalted butter, very cold and cut into small cubes
- 3/4 cup buttermilk, cold
- 1 tablespoon melted butter (for brushing the tops)
Equipment You’ll Need:
- Mixing bowl
- Pastry cutter (or just your fingers!)
- Rolling pin
- Biscuit cutter (or a simple glass)
- Baking sheet
- Parchment paper
Cooking Instructions for the Joanna Gaines Biscuit Recipe
- Preheat & Prep Preheat your oven to 425°F and line a baking sheet with parchment paper. This ensures even baking and an easy cleanup.
- Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This step makes sure everything is evenly distributed before adding the butter.
- Cut in the Butter Using a pastry cutter (or your fingers), cut the cold butter into the flour mixture until it resembles coarse crumbs. The tiny butter pieces will create those beautiful, flaky layers when baked.
- Add the Buttermilk Pour in the cold buttermilk and gently mix until just combined. Be careful not to overwork the dough—lumpy dough equals fluffy biscuits!
- Roll & Cut Lightly flour a surface and roll out the dough to about 1-inch thickness. Using a biscuit cutter (or a glass), cut out rounds and place them on the prepared baking sheet.
- Bake to Perfection Bake for 12-15 minutes, or until the tops are golden brown. As soon as they come out, brush them with melted butter for that extra richness.
- Serve & Enjoy Let them cool for a few minutes (if you can resist), then serve warm with butter, honey, or your favorite jam.
Notes
- Keep Everything Cold Cold butter and buttermilk are key to creating those flaky layers. If your kitchen is warm, pop the butter in the freezer for a few minutes before using.
- Don’t Overwork the Dough The less you handle the dough, the softer your biscuits will be. Just mix until combined—no need for perfection!
- Layer for Extra Flakiness If you want even more layers, try the fold-and-stack method. Roll out the dough, fold it over itself a few times, then roll again before cutting.
- Use a Hot Oven A high temperature (425°F) ensures that the biscuits puff up quickly, locking in those light and airy layers.
- Customize Your Biscuits Feeling adventurous? Try adding shredded cheese, garlic powder, or fresh herbs for a fun twist.
- Freeze for Later Make extra dough, cut out biscuits, and freeze them raw. When you’re ready to bake, just pop them in the oven—no need to thaw!
Macronutrient Count Per Serving
- Calories: 210
- Carbohydrates: 26g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 6g
- Fiber: 1g
- Sugar: 2g
- Sodium: 350mg
Pro Tips for the Recipe
- Use the Right Flour
Stick with all-purpose flour for the best texture. If you want a lighter biscuit, try substituting half with cake flour. - Chill Everything
Cold butter and buttermilk are non-negotiable. If your kitchen is warm, chill the mixing bowl and utensils before starting. - Don’t Twist the Cutter
When cutting out biscuits, press the cutter straight down and lift. Twisting seals the edges and prevents that beautiful rise. - Layer the Dough
For extra flakiness, fold the dough over itself a few times before rolling it out. - Bake Close Together
Biscuits love to rise against each other. Place them close but not touching for maximum fluffiness. - Brush with Butter Twice
Brushing melted butter on top before and after baking adds a golden color and irresistible flavor.
Biscuit Talk: Your Questions Answered!
1. What should I serve with these biscuits?
These biscuits pair beautifully with scrambled eggs, crispy bacon, sausage gravy, or even a dollop of honey butter. They also make an excellent side for soups and stews.
2. Can I make these biscuits ahead of time?
Absolutely! You can make the dough, cut out the biscuits, and freeze them raw. When ready to bake, just pop them in the oven—no thawing needed!
3. How can I make these biscuits even fluffier?
Handle the dough as little as possible, use very cold butter, and bake at a high temperature (425°F) to help them puff up quickly.
4. Can I substitute buttermilk?
If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
5. What’s the best way to reheat leftover biscuits?
Warm them in a 350°F oven for about 5 minutes or microwave them for 10-15 seconds with a damp paper towel to keep them from drying out.
6. Can I add flavors to these biscuits?
Yes! Try adding shredded cheese, fresh herbs, or even a little garlic powder for a fun twist.
Wrapping It Up: Biscuit Bliss
If you’ve been searching for the perfect homemade biscuits recipe, look no further. These fluffy, buttery delights bring warmth, comfort, and a touch of Magnolia Table magic to any meal. Whether you’re serving them fresh from the oven with butter or pairing them with a hearty meal, they never disappoint.
So, what are you waiting for? Get your hands a little floury and start making biscuits. Trust me—once you taste these, there’s no going back to store-bought!
