Magnolia Table: JoJo’s Biscuits

I’ve always wanted to work my way through a cookbook. I was looking for a book that would stretch me in my cooking ability. After looking though all of the recipes in Magnolia Table I decided it would be my first go at cooking the entire book! The recipes inside aren’t typically something i would try and that’s exactly what made me decide to use it. I hope you guys get inspiration from these weekly posts! Feel free to grab your Magnolia Table cookbook or any cookbook and use it as a tool over the next few months to draw your family close, try new things, and create memories!

February 30, 2021 I made my first recipe from the book. I’m going in order from start to finish.

The first recipe was JoJo’s Biscuits. Overall the recipe wasn’t that hard to make and they turned out great for a first timer.

These posts will always go live on Sunday so you all can add items to your grocery list if you need to.

I’d give it an 8/10.

MY NOTES:

Jo suggests making sure each biscuit is touching before baking

Take the time to grate your butter.

Use biscuit Cutters.

Chill your dough before baking.

Let your kids help.

Make these on a special day and don’t count a single calorie.

CLICK HERE to purchase my must haves for making this recipe.

JOJO'S BISCUITS

PREP: 20 minutes, plus at least 30 minutes chilling COOK: 15 to 20 minutes COOL: 5 minutes

Makes about 20 biscuits

4 cups self-rising flour, plus more for the work surface
2 tablespoons baking powder
1 teaspoon baking soda
¾ pound (3 sticks) salted butter, cold, cut into ½-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing
Jam or gravy, for serving

1. In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

Brushed with an egg and buttermilk ready for the oven.

2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick.

5. Use a floured 2¾- inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.

6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.

7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.

8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

This week we are making Pop’s Strawberry jam… But we often use Smucker’s Sugar Free

9. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.

NOTE: For longer storage, arrange the biscuits about ½ inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Thanks for following along.

XO,

Chasity

Jojo’s Biscuits from Magnolia Table By Joanna Gaines