The Most Fluffy and Buttery Biscuits Ever (Page 7 ) | September 18, 2023

 

▢4 cups self-rising flour, plus more for dusting
▢2 tablespoons baking powder, (see blog post above for more details; use double-acting, aluminum-free baking powder)
▢1 teaspoon baking soda
▢¾ pound (3 sticks) SALTED butter, cold, cut into 1/2-inch cubes
▢2 large eggs, beaten PLUS 1 large egg for brushing
▢1 ½ cups buttermilk, plus more as needed and for brushing
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

EQUIPMENT
Large rimmed baking sheet
Pastry cutter
Biscuit cutter
Cook Mode
(toggling this on will prevent your screen from going dark)

INSTRUCTIONS
In a large bowl, whisk together flour, baking powder, and baking soda.
Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it’s still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
Cover the bowl and refrigerate for at least 30 minutes.
When ready, preheat oven to 400 °F and line a baking sheet with parchment paper.
Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
Bake for 15-20 minutes, or until the tops are golden brown.
Let cool slightly before devouring! They’re best eaten out of the oven, day of.
Serve with your favorite sausage gravy, jam, or clotted cream.

RECIPE NOTES
Several have noted that this recipe “lacks salt.”
Truthfully, this isn’t my recipe. It’s Joanna Gaines’ and I have made this countless times and haven’t had an issue where it tasted bland.
This recipe uses SALTED butter AND self-rising flour which has salt in it already. It’s hard for me to gauge what someone’s sodium preference is. If you tend to like things saltier, I suggest adding 2 teaspoons of Diamond kosher salt to the dry mixture but again, I haven’t made this with the addition of salt so I can’t be positive it’ll thus come out “too salty.”
Perhaps a safer way is to brush melted butter on top then sprinkle with kosher salt on top after tasting the first biscuit and seeing if you need the additional salt.
From Magnolia Table cookbook by Joanna Gaines
NUTRITION FACTS
Serving: 1 BISCUIT | Calories: 236 KCAL | Carbohydrates: 24 G | Protein: 4 G | Fat: 14 G | Saturated Fat: 9 G | Fiber: 1 G | Sugar: 1 G
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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