Flaky, buttery homemade biscuits that are to die for. These delicious biscuits are not only simple and soft, but make the perfect side dish for any meal.
Buttermilk Biscuits
Homemade biscuits might be my biggest weakness. Is there anything more tempting then a warm flaky biscuit right out of the oven? Topped with a little butter and a little jam? YES, PLEASE. I’ll take two…or four. There is something so comforting about homemade biscuits. All of the soft and fluffy layers are so delicious.
I recently returned from a trip to Waco, TX where I visited Magnolia Table – Chip & Joanna’s Gaines’ new restaurant. When I tried their biscuits and gravy, I pretty much decided then and there that the biscuits were amazing. So, I anxiously waited for their cookbook and tried their homemade biscuits – and boy, were they amazing!!
It’s hard to just eat one of these biscuits. So make sure to make a big batch if you’re making them for a crowd. These buttermilk biscuits are perfect for breakfast, lunch, or dinner! They go with almost anything. No one is going to be mad you made these biscuits. 😉 Plus this recipe is totally easy and will become your go-to biscuit recipe.
How to Make Biscuits
I guarantee you have each one of these ingredients in your house to make these biscuits TONIGHT! So no excuses! If you don’t have any buttermilk on hand you can easily make your own (did you know that??). You just need regular milk and a little vinegar. Mix one tablespoon of white vinegar into a cup of milk. Let it sit for 5 to 10 minutes and you have buttermilk!
In a large bowl, mix the baking powder, baking soda, and flour. Using a pastry blender (or a couple of forks) to cut in the butter. Mix it all together until it forms course crumbs- pieces about the size of a pea. Mix in the eggs and the buttermilk with a wooden spoon. The dough should be sticky. If it is too dry you can add a little more buttermilk. Cover the dough and let it sit in the fridge for at least 30 minutes or overnight.
When you’re ready to bake, preheat the oven to 400 degrees and flour a surface you want to work on. Form the biscuit dough into a circle that is about 1/2 inch thick. Use a thick round cutter to cut out the biscuits. Place them on a baking sheet that is lined with parchment paper. Brush the tops of the biscuits with an egg wash and bake them for 15-20 minutes. Then ENJOY and try not to eat all of them in one sitting!
Easy Biscuit Recipe
Have I convinced you to make these biscuits? I promise you can make these. If you have two hands and an oven then you’ve got this. These are classic and everyone will be BEGGING you to make them. But, come on – they have Jo’s approval so you know they have to be good.
Be sure to check out her cookbook because it has so many great recipes, and I can’t wait to try even more!!
CLICK HERE TO BUY THE MAGNOLIA TABLE COOKBOOK
This meal goes great with these dinner recipes:
- Slow Cooker Roast
- Biscuits & Gravy
- Chicken Scallopini
For more bread recipes, check out:
Homemade Biscuit Recipe
Flaky, buttery homemade biscuits that are to die for. These delicious biscuits are not only simple and soft, but make the perfect side dish for any meal.
Ingredients
- 4 cups self rising flour
- 2 TB baking powder
- 1 tsp baking soda
- 1 1/2 cups salted butter, cold cut into 1/4" pieces
- 3 eggs
- 1 1/2 cups buttermilk
Instructions
Whisk together flour, baking powder, and baking soda in a large bowl. Using a pastry blender, add the cut up butter. Blend into the flour until butter pieces are about the size of a pea.
With a wooden spoon, mix in 2 beaten eggs and then 1 1/2 cups buttermilk. Stir until dough forms together. (should be sticky. Add more buttermilk if dough is too dry). Cover and refrigerate for 30 minutes-overnight.
Preheat oven to 400.
On a floured surface, form your dough into a circle, 14" across and about 1/2" thick. Make 20 biscuits by using a 2 3/4" thick round cutter. Place biscuits on a baking sheet lined with parchment paper. Align so that they are touching.
Beat 1 egg and 1 TB buttermilk in a small bowl. Brush biscuit tops and place in oven. Bake for 15-20 minutes. Enjoy warm or for up to 2 days in an airtight container.
Recipe Notes
TRIED & TRUE FINDINGS:
- DIFFICULTY: easy
- HOW MANY DOES IT FEED: 20 biscuits
- ANY CHANGES MADE: none
- ANY SUGGESTIONS FOR NEXT TIME: none
Adapted from Magnolia Table Cookbook
