buttermilk biscuit recipe

buttermilk biscuitYears ago, I watched Chip and Joanna Gaines’s show, Fixer Upper.  I always liked Joanna’s style.   A few weeks ago I saw an ad on tv for Magnolia Table.  Since then I’ve watched about 5 episodes and decided to make her buttermilk biscuits.  I was intrigued when she said after months of tinkering with her recipe she decided to add two eggs to the batter. Umm, what?  Adding eggs was her answer to perfecting the humble biscuit but the skeptic in me thought no way.  Well, folks, she was spot on!  These buttermilk biscuits were delish!

makes roughly 18 to 20

4 cups self-rising flour
2 tablespoons baking powder
1 teaspoon baking soda
1 1/2 cups cold butter, cut into pieces
2 large eggs, beaten, plus 1 egg for brushing
1½ cups cold buttermilk


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 about the size of peas.  Stir in the beaten eggs until combined.  Next, add 1½ cups buttermilk and stir until combined;  the dough will be a bit sticky. If too dry, add a bit more buttermilk. Cover the bowl and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 400°f.

Line a baking tray with parchment paper.

Remove dough from the fridge and plop it down onto a floured work surface.  Using your hands, gently press down on the dough until roughly ½ inch thick.  Use a round cutter to cut out the biscuits.  Place the biscuits on the parchment-lined baking tray.  Biscuits rise better when they are touching each other.  Whisk the remaining egg and brush on the top of the biscuits. Bake until golden brown, 15 to 20 minutes.   Serve warm with butter or let cool and make strawberry shortcakes.


the culinary chase’s note:

When cutting the dough with a biscuit cutter, do not twist the cutter. Press the cutter down into the dough firmly. Twisting it will seal off the biscuit edges, preventing the biscuits from rising.  Enjoy!