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.
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)
DIXIE DELIGHTS DELIVERED