Dubbed “magnolia biscuits,” you’ll want to try Joanna Gaines' recipe for breakfast or brunch.
Joanna recommends pairing them with Pop’s Strawberry Jam or Bobo’s Classic Gravy fromMagnolia Table, pages 20-21.
Transfer biscuits to a zip-top plastic bag and freeze them (up to 2 weeks).
Amy Neunsinger
There is no need to thaw them before baking.
If all you have is all-purpose flour, you don’t need to run to the store.
Stir in eggs and buttermilk:
Stir in the beaten eggs with a wooden spoon until combined.
Stir in 112 cups buttermilk until the dough comes together into a sticky mass.
Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
Line a baking sheet with parchment paper.
Shape chilled dough into a round:
Scrape the dough onto a floured work surface.
Use your floured hands to press it into a round roughly 14 inches across and about 12 inch thick.
Cut out biscuits:
Use a floured 234-inch round cutter to cut out about 20 biscuits.
If necessary, collect and pat out the scraps to cut more biscuits.
Brush the mixture on the top of the biscuits.
Bake biscuits until golden:
Bake until golden brown, 15 to 20 minutes.
Let cool slightly in the pan on a rack.
Serve with strawberry jam or gravy, if desired.
** Store leftovers in an airtight container at room temperature for up to 2 days.
Biscuits that haven’t fully baked through may be raw or uncooked in the center.
Verify the temperature of your oven with an extra thermometer.
Biscuits are done when they are golden brown.
Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
