Mohamed Shili This easy and delicious biscuit recipe from Joanna Gaines is perfect for a quick and comforting treat. Made with simple, everyday ingredients, these fluffy biscuits are buttery, golden, and melt-in-your-mouth good. Whether paired with soup, slathered in jam, or enjoyed plain, they’re a versatile favorite that’s ready in no time!
Recipe Ingredients:
- 2 cups (260g) all-purpose flour
- 5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 6 tablespoons (85g) cold butter
- 3/4 cup + 2 tablespoons (207ml) whole milk or buttermilk
How To Make Biscuit Recipe?
- Preheat the oven and prepare your baking surface: Heat the oven to 220°C (425°F). Set aside an oven-safe 25–30cm (10–12 inch) skillet, such as a cast-iron pan, or a baking sheet if you don’t have one.
- Mix the dry ingredients: Combine the flour, baking powder, baking soda, sugar, and salt in a food processor. Pulse 3–4 times until mixed evenly.
- Add the butter: Cut the cold butter into small cubes or thin slices. Scatter them over the dry mixture in the processor and pulse 5–7 times until the butter forms small bits.
- Combine wet and dry ingredients: Empty the butter-flour mixture into a large bowl. Make a well in the center, pour in the milk (or buttermilk), and stir until a shaggy dough forms.
- Shape the dough: Transfer the dough onto a lightly floured surface. Sprinkle flour over the top, then gently bring the dough together with your hands. Pat the dough into a rectangle about 2cm (3/4 inch) thick.
- Fold the dough for layering: Fold the dough into thirds like a letter, rotate 90 degrees, and repeat the folding process two more times.
- Cut the biscuits: Pat the dough back into a rectangle, 1.25–2cm (1/2–3/4 inch) thick. Use a 7.5cm (3-inch) round biscuit cutter to cut out biscuits. Avoid twisting the cutter to allow for proper rising.
- Arrange for baking: Place biscuits close together in the skillet or on the baking sheet. Press together scraps gently to make more biscuits, being careful not to overwork the dough.
- Bake and serve: Bake for 10–15 minutes or until golden brown and risen. Serve warm and enjoy!
Recipe Tips:
- Keep the butter cold: Use cold butter straight from the fridge. Warm butter can make the dough too soft, stopping the biscuits from being flaky and light.
- Don’t overwork the dough: Handle the dough gently and as little as possible to keep the biscuits tender. Overmixing makes them tough.
- Avoid twisting the cutter: Press the biscuit cutter straight down and lift it without twisting. Twisting seals the edges and prevents proper rising.
- Bake biscuits close together: Place the biscuits close to each other on the baking tray or skillet. This helps them rise taller and keeps the sides soft.
- Use buttermilk for extra flavor: If possible, use buttermilk instead of regular milk for a richer, tangier flavor in the biscuits.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover biscuits cool to room temperature. Then, store them in an airtight container or wrap them tightly in plastic wrap. Refrigerate for up to 3 days.
- Freeze: Allow the biscuits to cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave them at room temperature for 1–2 hours before reheating.
- Reheat: Place the biscuits in the air fryer basket and heat at 160°C (320°F) for 3–5 minutes until warm and slightly crispy.
Nutrition Facts
- Calories: 171
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 33mg
- Sodium: 883mg
- Potassium: Data not available
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
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Joanna Gaines Biscuit Recipe
Description
This easy and delicious biscuit recipe from Joanna Gaines is perfect for a quick and comforting treat. Made with simple, everyday ingredients, these fluffy biscuits are buttery, golden, and melt-in-your-mouth good. Whether paired with soup, slathered in jam, or enjoyed plain, they’re a versatile favorite that’s ready in no time!
Ingredients
Instructions
- Preheat the oven and prepare your baking surface: Heat the oven to 220°C (425°F). Set aside an oven-safe 25–30cm (10–12 inch) skillet, such as a cast-iron pan, or a baking sheet if you don’t have one.
- Mix the dry ingredients: Combine the flour, baking powder, baking soda, sugar, and salt in a food processor. Pulse 3–4 times until mixed evenly.
- Add the butter: Cut the cold butter into small cubes or thin slices. Scatter them over the dry mixture in the processor and pulse 5–7 times until the butter forms small bits.
- Combine wet and dry ingredients: Empty the butter-flour mixture into a large bowl. Make a well in the center, pour in the milk (or buttermilk), and stir until a shaggy dough forms.
- Shape the dough: Transfer the dough onto a lightly floured surface. Sprinkle flour over the top, then gently bring the dough together with your hands. Pat the dough into a rectangle about 2cm (3/4 inch) thick.
- Fold the dough for layering: Fold the dough into thirds like a letter, rotate 90 degrees, and repeat the folding process two more times.
- Cut the biscuits: Pat the dough back into a rectangle, 1.25–2cm (1/2–3/4 inch) thick. Use a 7.5cm (3-inch) round biscuit cutter to cut out biscuits. Avoid twisting the cutter to allow for proper rising.
- Arrange for baking: Place biscuits close together in the skillet or on the baking sheet. Press together scraps gently to make more biscuits, being careful not to overwork the dough.
- Bake and serve: Bake for 10–15 minutes or until golden brown and risen. Serve warm and enjoy!
Notes
- Keep the butter cold: Use cold butter straight from the fridge. Warm butter can make the dough too soft, stopping the biscuits from being flaky and light.
- Don’t overwork the dough: Handle the dough gently and as little as possible to keep the biscuits tender. Overmixing makes them tough.
- Avoid twisting the cutter: Press the biscuit cutter straight down and lift it without twisting. Twisting seals the edges and prevents proper rising.
- Bake biscuits close together: Place the biscuits close to each other on the baking tray or skillet. This helps them rise taller and keeps the sides soft.
- Use buttermilk for extra flavor: If possible, use buttermilk instead of regular milk for a richer, tangier flavor in the biscuits.
Joanna Gaines Biscuit Recipe
