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Joanna Gaines Buttermilk Biscuits Recipe

Joanna Gaines Buttermilk Biscuits Recipe

Do you love warm and fluffy biscuits? The Joanna Gaines Buttermilk Biscuits Recipe is the best. Many people want to learn how to make Joanna Gaines Buttermilk Biscuits.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 280 kcal

Equipment

  • Large Bowl
  • Pastry Cutter
  • Measuring cups
  • Baking Sheet
  • Parchment Paper
  • Round Cutter
  • Rolling Pin

Ingredients
  

  • 4 cups SELF-RISING FLOUR
  • 1/4 cup SUGAR
  • 1 tsp BAKING POWDER
  • 1 cup SALTED BUTTER
  • 1 large EGG
  • 1 1/2 cups BUTTERMILK

Instructions
 

Step 1:

  • Preheat your oven to 400 degrees Fahrenheit now. Line your baking sheet with parchment paper. This prevents the dough from sticking.

Step 2:

  • Whisk the flour and sugar in a bowl. Add the baking powder to the mix. Stir them together with a large whisk.

Step 3:

  • Cut the cold butter into small cubes. Add the butter to the flour mixture. Use your pastry cutter to blend them.

Step 4:

  • Mix until it looks like coarse crumbs. Do not let the butter melt yet. Small bits of butter make layers.

Step 5:

  • Whisk the egg and buttermilk together well. Pour this into the flour mixture slowly. Stir it with a large wooden spoon.

Step 6:

  • The dough will be very sticky now. Do not worry about the sticky texture. It will become smooth as you work.

Step 7:

  • Turn the dough onto a floured surface. Sprinkle more flour on top of it. Fold the dough over several times.

Step 8:

  • Pat the dough into a thick circle. It should be about one inch thick. Use a round cutter for the shapes.

Step 9:

  • Place the biscuits on the prepared pan. Let the edges touch for higher rising. This helps them stay very soft.

Step 10:

  • Bake for about fifteen to twenty minutes. They should look golden brown on top. Remove them from the oven very carefully.

Notes

Always use very cold butter for flaky layers.
Do not over-mix the dough or biscuits get tough.
Let the dough rest for ten minutes before cutting.
Use a sharp cutter for a clean edge.
Make sure your buttermilk is also very cold.
Do not twist the cutter when making shapes.
Brush the tops with butter before baking too.
Measure your flour by leveling the cup.
 
Keyword Joanna Gaines Buttermilk Biscuits Recipe