471 0 0 0 16 9. Each product we feature has joanna gaines biscuits and gravy independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Once upon a time, in a land before the Magnolia Table cookbook, we never dreamed of straying from our family biscuits recipe. But when Joanna Gaines has some thoughts on biscuits, we listen. And having tasted these delectable, crumbly biscuits at the Magnolia Table luncheon in New York City earlier this week, we assure you, the detour is worth it. It took her about a year to perfect the recipe, but in the end, the addition of eggs made her version shine. Read on for the recipe below, or if your travels take you to Waco, Texas, you can also enjoy the decadent treat at Chip and Jo’s restaurant, also named Magnolia Table. In a large bowl, whisk together the flour, baking powder, and baking soda.
Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas. Stir in the beaten eggs with a wooden spoon until combined. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
Line a baking sheet with parchment paper. Scrape the dough onto a floured work surface. If necessary, collect and pat out the scraps to cut more biscuits. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
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. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking. From Magnolia Table by Joanna Gaines.