JoJo’s Biscuits from Magnolia Table

Mother and I spent Mother’s Day morning in the kitchen making biscuits and gravy.  I know it sounds a little crazy since Mother’s Day is a day off for many, but we both enjoy cooking and we always have a great time when we have the chance to do it together.

We set a beautiful table and took our time making breakfast while drinking our coffee and chatting.  The guys were all pretty excited to wake up and find this!

I get asked a lot about the stuff on my table.  The round tray and carafe are from Target and both are current still.  The tray is probably the Threshold brand and the carafe is Hearth and Home.  My china is all Blue Willow – some by Johnson Bros and some by Churchill.  The juice glasses were from Ballard outlet.

JoJo’s Biscuits

Source: Magnolia Table

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

  • 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 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.
  • 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 ½ 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 (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.

I have to say everyone LOVED the biscuits and they were pretty easy as far as biscuits go.  We’ve already made them a second time!

If you’ve started using the cookbook, and I know a lot of you have, let us know your favorites so far!!

Magnolia Table  (affiliate links used)

Sunday Suppers | School Night Suppers  |  Air Fryer Fridays  |  Instant Pot Eats


18 thoughts on “JoJo’s Biscuits from Magnolia Table

  1. Yay for simple biscuits and Mother’s Day.

    You know there is something on J’s wall i’ve wondered “what are those” – but they have never been included in the notes.
    Little round (3-4” metal) frames above each twin bed. Mirrors? Bity photos?

  2. I am really curious. I am southern, but my biscuit recipe is White Lily self-rising flour, buttermilk, and a splash of oil. My momma and grandmother both made their biscuits this way. I have never ever “cut in” shortening or butter, or anything else when making biscuits. Our biscuits are always fluffy and hold up to a piece of sausage, or a delicate honey butter without fail. Is there anyone else who doesn’t cut in their fats and still gets a nice biscuit?

    1. I’ve never successfully made an excellent biscuit so I don’t know! I don’t think this is a traditional southern biscuit. I’ve never seen one with eggs. But it is tasty!!!

    2. The White Lily recipe is my go to recipe for biscuits, too! I’ve tried many different recipes over the years, but always go back to White Lily. It is definitely the BEST!!

    3. I am Southern and come from a long line of biscuit makers who even used lard! But the best biscuit recipe I have found is from Plain Chicken at The recipe is for 7 Up biscuits…and yes it does contain 7 Up…but they are delicious and I get asked for my recipe all the time! They look very similar to JoJo’s biscuits.

    4. That was the first thing I said, “eggs in biscuits”? These may be delicious, but aren’t Southern biscuits and that’s okay. How can the biscuits be so flat with self-rising flour and extra baking powder and baking soda? I might give them a try but these are more complicated than the recipe I learned from my grandmother and mother.

  3. Looks like a festive breakfast! I am glad to hear you like the way the biscuits turned out. I bought the cookbook for my mom for Mother’s Day and for my sister in law for her birthday. I figured you can’t go wrong with anything from Joanna Gaines!

  4. So far I have only made the biscuits – I have always failed at biscuits but these were so simple and delicious!

  5. I am a Southern girl from GA but I’ve never made biscuits. I’ve been wanting to try these but keep forgetting to buy a pastry cutter when I am in a store. Amanda, have you frozen these? I saw where you mentioned that above, but wondering if you’ve done this w/good luck?

    1. I have not! But frozen biscuits from the grocery always turn out well so I don’t see why these woudln’t!

  6. I made these last night and I did not like them at all. Throwing out the whole batch. They taste like pure baking powder. I am going to try again with half of the baking powder.

  7. I made them as per the recipe and they turned out excellent. So flaky & mine were not flat.
    Probably the best biscuit I’ve made, & I’ve even used the White Lily flour and recipe. Great flavor!

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