On a recent trip to Waco I tasted the delicious Magnolia Table Biscuits and had to share them with you. Light and fluffy, it was hard to just eat one.
Recently I embarked on an Aunt Adventure with my nephew Luke. I spent a weekend in Waco, Texas where he attends Baylor University. It was too quick but I had it included a grand tour of Baylor University which is gorgeous and of course, Magnolia Table and all things Magnolia.
The wait isn’t for the faint of heart. On a Saturday morning, it was a 2-3 hour wait. I put my name in and drove over to Luke’s to see his house and we drove all over Baylor to get the big picture. When we returned to Magnolia, with time to kill, I ordered bisuits and jam. My foodie nephew, Luke took a bite and declared it the best biscuit he had ever eaten. It was good.
Another fun stop is Magnolia Press, their gorgeous new coffee shop that served delicious hot and cold drinks.
Of course, when I came home I had to do a quick search and find the recipe.
How to Make Magnolia Table Biscuits
It’s a simple recipe, I used my food processor to quickly pulse together the dough.
To prep, once I cut up the butter, I put in the freezer, until ready to incorporate into the dough.
There is a rest time of 30 minutes in the refrigerator, before patting out the dough and cutting with a biscuits cutter or round cookie cutter.Print
These homemade biscuits are light and fluffy. My nephew said they were the best he had ever had, when we visited Magnolia Table.
- 2 cups self-rising flour (plus more for the work surface)
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks salted butter (cold, cut into 1/2-inch pieces or grated)
- 1 large eggs (beaten, plus 1 large egg for brushing)
- 3/4 cups buttermilk (or as needed, plus 1 tablespoon for brushing)
- 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.
- Stir in the beaten eggs with a wooden spoon until combined. Stir in 1/2 cup 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.
- Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick.
- 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.
- Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
- In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
- Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
- Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired.
You can cut out biscuits, place on pan and freeze them. Place them in a freezer bag and remove all the air. Then you can take one out and bake.
From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines.