Why Make This Recipe
These Easy Buttermilk Biscuits from Joanna Gaines are the perfect breakfast treat or side dish for any meal. They are soft, flaky, and delicious. The secret to tall, flaky biscuits is keeping the butter very cold and handling the dough gently. Whether you’re enjoying a leisurely weekend breakfast or need a quick bread option for dinner, these biscuits fit the bill.
How to Make Joanna Gaines’ Easy Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Directions
- Preheat your oven to 450°F (232°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Pour in the buttermilk and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times until smooth. For extra flaky layers, fold the dough over itself 2–3 times (like folding a letter) before rolling it out.
- Roll out the dough to about 1-inch thickness and cut out biscuits using a sharp biscuit cutter, pressing straight down without twisting (twisting seals the edges and prevents rising).
- Place biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
- Serve warm and enjoy!
How to Serve Joanna Gaines’ Easy Buttermilk Biscuits
These biscuits are best served warm. You can enjoy them plain, or spread a bit of butter and jam on top for extra flavor. They pair wonderfully with gravy, soups, or alongside eggs and bacon for a hearty breakfast. You can also use them to make delicious breakfast sandwiches.
How to Store Joanna Gaines’ Easy Buttermilk Biscuits
Once cooled, you can store the biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Simply wrap each biscuit tightly in plastic wrap and place them in a freezer bag. They will keep in the freezer for up to 3 months. To reheat, place them in a 350°F oven for 5–7 minutes for best texture.
Tips to Make Joanna Gaines’ Easy Buttermilk Biscuits
- Make sure your butter is really cold. This helps to keep the biscuits flaky.
- Do not overmix the dough. Mix just until combined for the best texture.
- For extra flavor, you can add herbs or cheese to the dough.
- Cut out biscuits using a sharp biscuit cutter, pressing straight down without twisting (twisting seals the edges and prevents rising).
Variation
Feel free to customize this recipe! You can add chopped herbs like rosemary or chives for a savory twist. Alternatively, try adding shredded cheese for cheesy biscuits or a bit of sugar for sweet ones.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but adding a bit of vinegar or lemon juice will help mimic the acidity of buttermilk.
2. Can I make the dough ahead of time?
You can prepare the dough and refrigerate it for a few hours. Just make sure to let it sit at room temperature for a little bit before rolling it out.
3. What should I do if my biscuits are too crumbly?
If your biscuits seem too dry, you can add a little more buttermilk, one tablespoon at a time, until the dough comes together nicely.
Joanna Gaines’ Easy Buttermilk Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, cold and cubed Ensure butter is cold for flaky biscuits.
- 3/4 cup buttermilk
Instructions
Preparation
- Preheat your oven to 450°F (232°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Pour in the buttermilk and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times until smooth. For extra flaky layers, fold the dough over itself 2–3 times before rolling it out.
- Roll out the dough to about 1-inch thickness and cut out biscuits using a sharp biscuit cutter, pressing straight down without twisting.
Baking
- Place biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Thank you! You’re absolutely right.. cold, solid butter is key to getting those tall, flaky layers. That’s exactly why this recipe uses cold, cubed butter rather than melted. I appreciate you highlighting the science behind it!