Flaky Joanna Gaines Buttermilk Biscuits Recipe

This soft, flaky joanna gaines buttermilk biscuits is made with self-rising flour and cold butter and ready in 35 minutes. Pulling apart those warm, golden layers straight from the oven makes the whole house smell incredible. I always keep an extra batch of these in the freezer for busy mornings.

Why This Classic Works

I used to struggle with dense biscuits until I realized the importance of keeping the butter freezing cold. Working the dough as little as possible ensures the gluten does not overdevelop, leaving you with tender layers.

The addition of baking powder and baking soda to already self-rising flour guarantees an impressive rise. I learned that placing them shoulder-to-shoulder in the pan forces them to bake up instead of spreading out.

Joanna Gaines Buttermilk Biscuits Ingredients

• 4 cups self-rising flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 3/4 cup cold salted butter, cut into small cubes
• 1 1/2 cups cold buttermilk
• 1 large egg
• 1 tablespoon buttermilk (for egg wash)

How To Make Joanna Gaines Buttermilk Biscuits

1. Whisk Dry Ingredients: In a large bowl, combine the self-rising flour, baking powder, and baking soda.
2. Cut In Butter: Add the cold, cubed butter and use a pastry blender to cut it into the flour until it resembles coarse crumbs.
3. Add Buttermilk: Pour in the 1 1/2 cups of buttermilk and stir gently just until the dough comes together.
4. Shape The Dough: Turn the dough onto a floured surface, pat it gently into a 1/2-inch thick round, and cut out biscuits using a round cutter.
5. Arrange And Wash: Place the biscuits in a round baking dish so their edges touch. Whisk the egg and 1 tablespoon of buttermilk, then brush over the tops.
6. Bake: Bake at 400°F for 15 to 20 minutes until the tops are deep golden brown.

Recipe Tips

• Keep ingredients cold: Warm butter will melt before baking, costing you those flaky layers.
• Do not twist the cutter: Press straight down and pull straight up to ensure the edges can rise fully.
• Let them touch: Packing the biscuits closely in the pan forces them to rise upward instead of spreading outward.

What To Serve With Buttermilk Biscuits

These soft biscuits pair perfectly with savory sausage gravy or a thick slice of country ham. For a sweeter option, slather them in whipped butter and strawberry jam while they are still piping hot.

How To Store

Keep leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze the baked biscuits for up to three months and reheat them in a warm oven.

FAQs

Can I use all-purpose flour instead?

You can, but you will need to add extra baking powder and salt to mimic self-rising flour. The texture may vary slightly.

Why did my biscuits turn out flat?

Flat biscuits usually happen if the butter got too warm or if you twisted the biscuit cutter. Always press the cutter straight down.

Can I make the dough ahead of time?

You can cut the biscuits and freeze the unbaked dough. Bake them straight from frozen, adding a few extra minutes to the baking time.

Nutrition

• Calories: 280
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 550mg
• Total Carbohydrate: 32g
• Protein: 6g

Try More Recipes:

• Joanna Gaines Buttermilk Pancakes Recipe
• Joanna Gaines Banana Bread
• Joanna Gaines Biscuits and Gravy Recipe

joanna gaines buttermilk biscuits

Recipe by Imen Dridi

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Flaky, tender joanna gaines buttermilk biscuits made with cold butter and self-rising flour ready in 35 minutes. These golden baked treats are a comforting staple for weekend breakfasts.

Ingredients

• 4 cups self-rising flour

• 2 tablespoons baking powder

• 1 teaspoon baking soda

• 3/4 cup cold salted butter, cut into small cubes

• 1 1/2 cups cold buttermilk

• 1 large egg

• 1 tablespoon buttermilk (for egg wash)

Directions

• 1. Whisk Dry Ingredients: In a large bowl, combine the self-rising flour, baking powder, and baking soda.
• 2. Cut In Butter: Add the cold, cubed butter and use a pastry blender to cut it into the flour until it resembles coarse crumbs.
• 3. Add Buttermilk: Pour in the 1 1/2 cups of buttermilk and stir gently just until the dough comes together.
• 4. Shape The Dough: Turn the dough onto a floured surface, pat it gently into a 1/2-inch thick round, and cut out biscuits using a round cutter.
• 5. Arrange And Wash: Place the biscuits in a round baking dish so their edges touch. Whisk the egg and 1 tablespoon of buttermilk, then brush over the tops.
• 6. Bake: Bake at 400°F for 15 to 20 minutes until the tops are deep golden brown.