Joanna Gaines Buttermilk Biscuits​

This delicious and simple recipe for Joanna Gaines’ buttermilk biscuits is the perfect quick bake for any occasion. Light, flaky, and golden, these biscuits come together easily with common pantry ingredients. Whether served warm with butter or as a side to your favorite meal, their buttery layers and melt-in-your-mouth texture will impress everyone!

Recipe Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
• ¾ cup cold buttermilk
• 2 tablespoons buttermilk for brushing

How To Make Buttermilk Biscuits​ Recipe?

1. Preheat & Prepare: Preheat your oven to 220°C / 425°F. Line a baking sheet with parchment paper or a silicone mat.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Incorporate Butter: Add the chilled butter slices to the dry mixture. Use a pastry blender to mix until the texture resembles coarse crumbs.
4. Add Buttermilk: Make a well in the center of the mixture, pour in the cold buttermilk, and gently stir until just combined.
5. Shape the Dough: Turn the dough onto a floured surface and shape it into a rectangle. Fold it into thirds, turn it 90°, and press back into a rectangle. Repeat this process three times.
6. Roll & Cut: Roll the dough to about 1.25 cm / ½ inch thick. Use a 6.5 cm / 2½-inch round biscuit cutter to cut out biscuits. Re-roll scraps if necessary to make 12 biscuits.
7. Prepare for Baking: Transfer the biscuits to the lined baking sheet. Use your thumb to press an indent into the top of each biscuit, then brush with the additional buttermilk.
8. Bake: Bake for 15 minutes, or until the biscuits are flaky and golden brown.

Recipe Tips:

• Keep the Butter Cold: Use very cold butter straight from the freezer. This helps create those flaky layers when the biscuits bake.
• Don’t Overmix the Dough: Stir the ingredients until just combined. Overmixing can make the biscuits tough instead of light and fluffy.
• Use a Sharp Biscuit Cutter: Press straight down without twisting to help the biscuits rise evenly and maintain their shape.
• Chill the Dough if Necessary: If your kitchen is warm, chill the dough for 10 minutes before cutting to keep the butter cold.
• Brush with Buttermilk: Brushing the tops with buttermilk adds a beautiful golden color and enhances the flavor while baking.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover buttermilk biscuits cool completely to room temperature. Then, store them in an airtight container or resealable bag in the refrigerator for up to 3 days.
• Freeze: Allow the biscuits to cool fully before placing them in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheat: Heat the air fryer to 160°C / 320°F. Place the biscuits inside and warm for 3-4 minutes, ensuring they don’t dry out.

Nutrition Facts

• Calories: 212
• Total Fat: 9.78g
• Saturated Fat: 2.594g
• Cholesterol: 2mg
• Sodium: 348mg
• Potassium: 73mg
• Total Carbohydrate: 26.76g
• Dietary Fiber: 0.9g
• Sugars: 1.31g
• Protein: 4.2g

Check out More Recipes:

• Joanna Gaines Tres Leches Cake​
• Joanna Gaines Strawberry Pie​
• Joanna Gaines French Silk Pie​

Joanna Gaines Buttermilk Biscuits​

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: B Buttermilk Biscuits​

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: 30 minutesTotal time:1 hour 5 minutesServings:12 servingsCalories:212 kcal Best Season:Suitable throughout the year

Description

This delicious and simple recipe for Joanna Gaines’ buttermilk biscuits is the perfect quick bake for any occasion. Light, flaky, and golden, these biscuits come together easily with common pantry ingredients. Whether served warm with butter or as a side to your favorite meal, their buttery layers and melt-in-your-mouth texture will impress everyone!

Ingredients

• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• ¼ teaspoon baking soda
  
• 1 teaspoon salt
  
• 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
  
• ¾ cup cold buttermilk
  
• 2 tablespoons buttermilk for brushing

Instructions

1. Preheat & Prepare: Preheat your oven to 220°C / 425°F. Line a baking sheet with parchment paper or a silicone mat.
   
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
   
3. Incorporate Butter: Add the chilled butter slices to the dry mixture. Use a pastry blender to mix until the texture resembles coarse crumbs.
   
4. Add Buttermilk: Make a well in the center of the mixture, pour in the cold buttermilk, and gently stir until just combined.
   
5. Shape the Dough: Turn the dough onto a floured surface and shape it into a rectangle. Fold it into thirds, turn it 90°, and press back into a rectangle. Repeat this process three times.
6. Roll & Cut: Roll the dough to about 1.25 cm / ½ inch thick. Use a 6.5 cm / 2½-inch round biscuit cutter to cut out biscuits. Re-roll scraps if necessary to make 12 biscuits.
7. Prepare for Baking: Transfer the biscuits to the lined baking sheet. Use your thumb to press an indent into the top of each biscuit, then brush with the additional buttermilk.
   
8. Bake: Bake for 15 minutes, or until the biscuits are flaky and golden brown.

Notes

• Keep the Butter Cold: Use very cold butter straight from the freezer. This helps create those flaky layers when the biscuits bake.
• Don’t Overmix the Dough: Stir the ingredients until just combined. Overmixing can make the biscuits tough instead of light and fluffy.
• Use a Sharp Biscuit Cutter: Press straight down without twisting to help the biscuits rise evenly and maintain their shape.
• Chill the Dough if Necessary: If your kitchen is warm, chill the dough for 10 minutes before cutting to keep the butter cold.
• Brush with Buttermilk: Brushing the tops with buttermilk adds a beautiful golden color and enhances the flavor while baking.

Keywords:Joanna Gaines Buttermilk Biscuits​