Joanna Gaines Biscuits Recipe + Personal Tips - No Fuss Kitchen (2024)

FAQs

What is Joanna Gaines biscuit recipe? ›

There are three things that guarantee tender, flaky biscuits every time: flour, fat and folding. The type of flour you use will take your biscuits from tough to tender.

Biscuits! - Magnolia Table with Joanna Gaines (Season 1, Episode 6) - Apple TV.

With a love of old family recipes, the finest ingredients, traditional baking methods and above all a simple love of baking biscuits. INGREDIENTS: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings, Raising Agent: Sodium Hydrogen Carbonate.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

What kind of flour makes the best biscuits? ›

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.

Technique tip: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, arrange the biscuits about 1/2 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.

Piloting in 2013, the show lasted from 2014 to 2017 with a number of spin-offs ever since, including Fixer Upper: Welcome Home and Fixer Upper: The Castle. Chip and Joanna have made $30,000 per episode on Fixer Upper, according to Celebrity Net Worth.

"We were trying to get ahead on the season we were about to do. We were screwed. We were doing projects backward." The couple eventually announced in September 2017 that they were concluding the show after its fifth season the following April, sharing that they needed time to focus on their family.

Recognizing the potential of the e-commerce platform, Gaines transformed her brick-and-mortar bakery into an online food hub. Her baked delicacies are now easily accessible with a few clicks and taps, delivering sweet goodness to doorsteps nationwide.

Silos Baking Co. | Baked goods developed by Joanna Gaines.

“Typically with sweets, I go all out,” she says. “If you're gonna make the cake, just make the cake.” The key, of course, is moderation. Gaines does stress that most of her family's food includes things like the nutritious vegetables and fruits that grow in their own garden—like this beautiful broccoli!