Joanna Gaines’ Biscuits Recipe: Is there anything more comforting than the smell of warm, buttery biscuits straight from the oven? If you’ve ever seen Joanna Gaines whip up a batch on her show or from her Magnolia Table cookbook, you know this isn’t just any biscuit recipe—it’s a slice of Southern tradition. Soft, flaky, and packed with love, her biscuit recipe is perfect whether you’re a breakfast lover, a brunch enthusiast, or just someone who appreciates good food done right.
The best part? You don’t need to be a professional chef to make these. All you need is a handful of ingredients, a warm oven, and a love for homemade goodness. Let’s walk through everything step-by-step so you can master Joanna Gaines’ iconic biscuit recipe in your own kitchen.
Why Everyone Loves Joanna Gaines’ Biscuit Recipe
What makes Joanna’s biscuit recipe so popular? It’s all about simplicity and tradition. While some biscuit recipes get a little too fancy, Joanna keeps it real with ingredients your grandma probably used. People love it because it delivers every time—tender on the inside, slightly crisp on the edges, and flavorful all around.
Another reason? It’s comforting. Joanna’s recipe evokes memories of family breakfasts, cozy kitchens, and food made with love. And with her signature style—simple, elegant, and warm—it’s no wonder fans keep coming back for more. Whether you’ve got a house full of guests or you’re just treating yourself, this recipe works like magic.
What Makes This Biscuit Recipe Stand Out?
Joanna’s biscuits are a blend of rustic charm and culinary know-how. They’re light and fluffy thanks to the right mix of ingredients and techniques (we’ll get to those soon). But here’s the kicker: she uses cold butter and buttermilk, which helps create that flaky texture everyone craves.
The recipe also gives you room to experiment. Want to add cheese or herbs? Go for it. Prefer them sweet with jam? That works too. It’s this versatility and foolproof process that sets Joanna’s biscuits apart from the rest.
The Secret Behind Fluffy, Buttery Biscuits
Alright, let’s spill the tea (or should we say butter?). The secret to Joanna’s perfect biscuits lies in cold ingredients, gentle handling, and high heat. When you keep the butter cold and avoid overworking the dough, it leads to those tender, flaky layers.
And then there’s the buttermilk. It adds a slight tang that balances out the richness of the butter. When combined with baking powder and soda, the acidic nature of buttermilk also gives the biscuits that amazing rise.
Last but not least: baking at a high temperature ensures the biscuits puff up nicely without drying out. Golden tops, soft centers, and crisp edges—that’s the dream, and this recipe makes it happen.
Ingredients You’ll Need
Let’s break it down. You don’t need anything fancy—just a few pantry staples and a couple of dairy stars.
Dry Ingredients
- 4 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon sugar (optional, for a slight sweetness)
Wet Ingredients
- ¾ cup unsalted butter (cold and cubed)
- 1 ½ cups buttermilk (cold)
- 2 tablespoons melted butter (for brushing tops)
Optional Add-Ins
- ½ cup shredded cheddar (for cheesy biscuits)
- Fresh herbs like chives or rosemary
- A pinch of garlic powder
Simple, right? These are everyday items that come together for something extraordinary.
Tools You’ll Need in the Kitchen
Before we jump into the steps, make sure you’ve got the right tools. Don’t worry—nothing too fancy here.
- Large mixing bowl
- Pastry cutter or two forks (for cutting butter)
- Rolling pin
- Biscuit cutter or a round glass
- Baking sheet
- Parchment paper (or lightly greased sheet)
- Pastry brush (for that buttery finish)
These kitchen basics will help make your biscuit-making smoother and more enjoyable.
Step-by-Step Guide to Making Joanna Gaines’ Biscuits
Let’s get to the fun part—baking!
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. A hot oven is key to getting tall, flaky biscuits.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and a little sugar if desired. Mixing the dry ingredients evenly ensures consistent rise and flavor.
Step 3: Cut in the Butter
Add cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until it resembles coarse crumbs. Small chunks of butter create steam during baking, which makes the biscuits flaky.
Step 4: Add the Wet Ingredients
Pour in cold milk or buttermilk. Gently stir with a spoon until the dough just comes together. The dough should look slightly shaggy and soft, not smooth.
Step 5: Knead the Dough (Gently!)
Turn the dough out onto a lightly floured surface. Gently fold and knead it 4–5 times, just until it holds together. Overworking the dough will make the biscuits tough.
Step 6: Roll and Cut Your Biscuits
Pat or roll the dough to about ¾-inch thickness. Use a round biscuit cutter to cut straight down—don’t twist, as twisting seals the edges and prevents rising. Place biscuits close together on the baking sheet for soft sides.
Step 7: Bake Until Golden
Bake for 12–15 minutes, or until the tops are golden brown and the biscuits have risen beautifully. Serve warm with butter, honey, or jam for the best experience.
Pro Tips from Joanna Gaines Herself
Want to get that perfect Joanna Gaines touch? Here are a few of her biscuit-making secrets:
- Use cold ingredients. Seriously, everything—especially the butter and buttermilk—should be cold to help create flaky layers.
- Don’t overwork the dough. The more you knead, the tougher the biscuits. Gentle handling is key.
- Fold the dough a few times. It’s like making croissants in a way—folding creates layers.
- High heat is your friend. Always start with a hot oven so your biscuits rise fast and puff up beautifully.
Following these simple tips will bring your biscuits closer to Joanna’s level every single time.
How to Store Leftover Biscuits
So, you’ve made a big batch and somehow didn’t devour them all (impressive). Here’s how to store them properly:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: They can last for about 4–5 days, but the texture might change slightly.
- Freezer: For long-term storage, freeze your biscuits in a zip-top bag or airtight container for up to 3 months. Reheat straight from frozen in a 350°F oven for 10–12 minutes.
They’ll still be soft and buttery with just a little time in the oven.
Reheating Tips for Fresh-Tasting Biscuits
Reheated biscuits can still be amazing—if done right. Here’s how to revive them:
- Oven Method (Best): Wrap the biscuits in foil and warm at 350°F for about 10 minutes.
- Microwave (Quick Fix): Wrap in a damp paper towel and microwave for 15–20 seconds. Be careful—they can go from warm to rubbery quickly!
- Toaster Oven: Perfect for a bit of crispness on the outside.
Pro tip: Add a dab of butter on top before reheating for extra moisture and flavor.
Serving Suggestions – Make Them a Meal
You don’t need to stop at biscuits. They’re the perfect base for all kinds of delicious meals and sides. Here are some classic and creative ways to serve Joanna’s biscuits:
- Biscuits and Gravy: A Southern staple—rich sausage gravy poured over warm biscuits.
- Breakfast Sandwiches: Add eggs, cheese, and bacon or sausage for a hearty start to your day.
- Strawberry Shortcake: Yep, biscuits can be dessert! Add whipped cream and strawberries for a sweet twist.
- Chicken Biscuit Sliders: Mini chicken sandwiches using fresh, warm biscuits? Say less.
- Butter and Jam: Sometimes, simple is best. A warm biscuit with salted butter and a spoonful of jam is pure heaven.
Pairings: What Goes Best With Biscuits
Need the full Southern spread? Here are some tasty pairings that complement Joanna Gaines’ biscuits perfectly:
| Dish | Why It Works |
|---|---|
| Fried Chicken | Crispy meets fluffy – perfect combo |
| Scrambled Eggs | Classic breakfast duo |
| Honey-Glazed Ham | Sweet and savory pairing |
| Creamy Grits | Adds creaminess and richness |
| Collard Greens | Earthy, tangy greens balance the buttery biscuit |
These combos will make your meal feel like it came straight out of Magnolia Table.
FAQs about Joanna Gaines’ Biscuits Recipe
1. Can I use milk instead of buttermilk?
Yes, but buttermilk gives the biscuits more flavor and rise. If you don’t have it, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes as a substitute.
2. Can I make the dough ahead of time?
You can mix the dough and refrigerate it for a few hours, but it’s best baked fresh. The cold butter will harden, which is good for flakiness, but don’t wait too long or the baking powder might lose its power.
3. Why did my biscuits turn out hard?
Probably from overworking the dough. Be gentle! Also, make sure your baking powder is fresh and that your oven is fully preheated.
4. Can I freeze unbaked biscuits?
Absolutely! After cutting the biscuits, freeze them on a tray. Once frozen, store in a zip-top bag and bake from frozen—just add a couple of extra minutes.
5. How do I make my biscuits more golden on top?
Brush them with melted butter before baking and again after baking for that beautiful golden-brown finish.
What to Avoid When Making Biscuits
Even the simplest recipes have some traps. Here’s what to steer clear of:
- Don’t twist the cutter. It seals the edges, stopping the biscuit from rising.
- Don’t overmix. You want the dough just combined—not smooth.
- Don’t bake cold oven. The biscuits need that initial heat blast to rise properly.
- Don’t use warm butter. It blends too much into the flour, and you lose those flaky pockets.
Avoid these common mistakes, and your biscuits will be bakery-level good.
Conclusion
There’s a reason Joanna Gaines’ biscuit recipe is beloved by so many—it’s simple, it’s soulful, and it works. Whether you’re making breakfast for your family or prepping a cozy brunch for friends, these biscuits will hit the spot every single time. With buttery layers, golden tops, and a warm, homemade flavor, they embody everything comforting about Southern baking.
So roll up your sleeves, gather your ingredients, and get ready to bake your heart out. Because once you taste these biscuits, you’ll never look at store-bought the same way again.
