Recipes: Jo Jo’s Homemade Biscuits

I am loving everything in the Magnolia Table cookbook. If you have not made this purchase I highly recommend all of Joanna’s recipes. From breakfast to dessert and everything in between, all of the recipes I have tried are equally delicious. As I have worked my way through the recipes I look forward to sharing them with family, friends and you all of course.

Jo Jo’s homemade biscuits are buttery, flakey and make the perfect breakfast indulgence or bread item for your Sunday supper. I even made them into a perfect strawberry shortcake as a sweet treat (per Joanna’s recipe in the back of the book). Enjoy a slow morning and take the time to make these biscuits — you won’t regret it!


4 cups self-rising flour, plus more for your 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 for brushing

1 ½ cups buttermilk, or as needed, plus 1 tablespoon for brushing


  1. In a large bowl, whisk together flour, baking powder and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until pieces are even and about the size of peas.
  2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 ½ 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 oven to 400 degrees. Line a baking sheet with parchment paper.
  4. Scrape the dough onto a floured surface. Use your floured hands to press into a round disk, roughly 14 inches across and about ½ inch thick.
  5. Use a floured 2-¾ inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out scraps of dough to cut more biscuits.
  6. Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching.
  7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on top of the biscuits.
  8. 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 jam of your choice or gravy, if desired. Store leftovers in an airtight container at room temperature for up to two days.



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