There is something undeniably comforting about a warm, flaky biscuit fresh out of the oven. The smell alone can transform any kitchen into a place of warmth and togetherness, which is exactly the kind of feeling that Joanna Gaines has built her entire brand around. Known for her impeccable taste in home design and her deep love of cooking for family and friends, Joanna has shared a biscuit recipe that has taken the internet by storm — and for very good reason.
Joanna Gaines, the beloved co-founder of Magnolia and star of the hit HGTV show Fixer Upper, has always emphasized the importance of gathering around the table. Her biscuit recipe, featured in her Magnolia Table cookbook, is a true testament to that philosophy. These biscuits are tall, buttery, golden on the outside, and impossibly tender on the inside. Whether you serve them with gravy, honey butter, or a simple pat of salted butter, they are the kind of biscuits that make people close their eyes when they take the first bite.
What makes this recipe so special is not just the final result — it is the process itself. Joanna’s approach to biscuit making is rooted in simplicity and technique. There are no complicated steps or hard-to-find ingredients. Instead, it relies on high-quality basics, a gentle hand, and a very hot oven. If you have ever been intimidated by homemade biscuits, this recipe is going to change everything for you. Let us walk through everything you need to know to make Joanna Gaines’ legendary biscuits at home.
Joanna Gaines Biscuit Recipe
✨ Recipe Card
Joanna Gaines Buttermilk Biscuits
Towering, golden-crusted buttermilk biscuits with shatteringly flaky layers and a tender, steamy interior that melts with salted honey butter.
⏱ Prep
20 mins
🍳 Cook
14 mins
⏰ Total
34 mins
🍽 Serves
12 biscuits
🥘 Ingredients
📋 Instructions
- 1. Preheat oven to 450°F and line a 9×13 baking dish or cast-iron skillet with parchment paper
- 2. Whisk together flour, baking powder, baking soda, salt, and sugar in a large chilled mixing bowl
- 3. Toss the frozen grated butter into the flour mixture and work quickly with fingertips until shaggy crumbles form
- 4. Pour in the cold buttermilk all at once and fold gently with a rubber spatula just until a shaggy dough comes together — do not overwork
- 5. Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle
- 6. Fold the dough in thirds like a letter, rotate 90 degrees, and pat flat again — repeat this fold sequence 3 times total for layers
- 7. Cut straight down with a sharp 2½-inch round cutter without twisting and place biscuits touching each other in the prepared pan
- 8. Brush tops generously with melted butter and bake for 12–14 minutes until deeply golden-amber on top
- 9. Brush again with melted butter immediately out of the oven and serve warm
💡 Tips & Notes
- • Freeze your butter for 20 minutes before grating — cold fat is the single most important factor for flaky layers
- • Never twist the biscuit cutter; press straight down and lift straight up to keep layers from sealing shut
- • Biscuits touching in the pan force each other to rise upward rather than spread outward for taller results
- • Dough can be cut and frozen unbaked on a sheet tray, then baked from frozen at 450°F for 16–18 minutes
KitchenGuide101.com
Why This Biscuit Recipe Is So Special
The secret behind Joanna Gaines’ biscuits lies in a few key principles that bakers often overlook. First and foremost, the butter must be extremely cold — nearly frozen. Cold butter creates steam pockets as it melts in the oven, and those steam pockets are what give you those gorgeous, flaky layers that pull apart so beautifully. Room temperature butter simply cannot achieve this effect, which is why so many homemade biscuits turn out dense and disappointing.
The second key principle is not to overwork the dough. Biscuit dough that gets mixed or kneaded too much develops too much gluten, resulting in a tough, dense texture rather than the light and airy biscuit you are aiming for. Joanna’s recipe calls for mixing the dough just until it comes together, and that restraint makes all the difference. Even if the dough looks a bit shaggy or uneven, trust the process and stop mixing.
Finally, the type of flour matters more than you might think. Joanna recommends using White Lily flour, a soft winter wheat flour that is popular in Southern baking. It has a lower protein content than all-purpose flour, which keeps the biscuits tender and light. If you cannot find White Lily, you can use a combination of all-purpose flour and cake flour to mimic the same effect. Resources like KitchenGuide101.com offer great guidance on flour substitutions for baking projects like this one.
Ingredients You Will Need
- 4 cups White Lily self-rising flour, plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 1 cup (2 sticks) unsalted butter, frozen and grated
- 1 and 1/2 cups cold buttermilk
- 2 tablespoons melted butter, for brushing
Every ingredient in this list plays a crucial role. The baking powder and baking soda both contribute to the rise, while the buttermilk adds a subtle tanginess and reacts with the baking soda for extra lift. The small amount of sugar is not enough to make the biscuits sweet, but it does encourage beautiful browning on the tops. And the melted butter brushed on at the end? That is purely for richness and that gorgeous golden sheen that makes these biscuits look as incredible as they taste.
Step-by-Step Instructions
Start by preheating your oven to 475 degrees Fahrenheit. This high temperature is intentional — it creates a rapid rise and helps develop that beautiful golden crust. Line a baking sheet with parchment paper or lightly grease a cast iron skillet, which is Joanna’s preferred vessel for baking these biscuits.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using the large holes of a box grater, grate your frozen butter directly into the flour mixture. Toss the grated butter into the flour with a fork or your fingertips until it resembles coarse crumbs with some pea-sized pieces still visible. Working quickly is key here — the warmth of your hands can soften the butter, so move efficiently.
Make a well in the center of the flour mixture and pour in the cold buttermilk all at once. Using a wooden spoon or rubber spatula, stir just until the dough comes together. It will look rough and that is perfectly fine. Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about one inch thick. Fold the dough in thirds like a letter, then pat it back out and fold again. This process of folding creates additional flaky layers without overworking the gluten.
Pat the dough to about one inch thick one final time and use a round biscuit cutter to cut your biscuits. Press straight down without twisting — twisting seals the edges and prevents proper rising. Place the biscuits on your prepared pan so they are touching slightly, which encourages them to rise upward rather than spreading out. Bake for 12 to 15 minutes until they are tall, golden, and irresistible. Brush immediately with melted butter and serve as hot as possible.
Tips and Tricks for Perfect Biscuits Every Time
- Freeze your butter for at least 30 minutes before grating it into the flour mixture.
- Chill your buttermilk in the freezer for 10 minutes before using it to keep everything as cold as possible.
- Do not twist your biscuit cutter — press straight down and lift straight up for maximum rise.
- Place biscuits close together on the pan so they support each other and rise tall.
- Avoid over-flouring your surface, as too much extra flour can dry out the dough.
- If your biscuits are browning too quickly on top, move them to a lower rack in the oven.
- Reheat leftover biscuits in a 300-degree oven for 8 to 10 minutes rather than the microwave to maintain their texture.
How to Serve Joanna Gaines Biscuits
One of the most magical things about these biscuits is their versatility. They are perfectly at home on a weekend breakfast table alongside scrambled eggs, crispy bacon, and a bowl of fruit. They shine equally bright as a side dish for dinner, paired with a hearty pot roast, a steaming bowl of soup, or a plate of fried chicken. The possibilities are truly endless, and that flexibility is part of what makes this recipe such a household staple for so many families.
For a classic Southern breakfast, split a warm biscuit in half and smother it in homemade sausage gravy. The fluffy interior soaks up the gravy in the most satisfying way imaginable. If you prefer something on the sweeter side, try spreading the biscuit with honey butter made by whipping together softened butter, a drizzle of honey, and a pinch of flaky sea salt. That combination is simply unbeatable. You could also use these biscuits to make breakfast sandwiches layered with a fried egg, sharp cheddar cheese, and a slice of thick-cut bacon.
Joanna herself has mentioned serving these biscuits during large family gatherings, and it is easy to see why they have become a signature dish at her table. They represent everything she values — simple ingredients, thoughtful technique, and food that brings people together. Whether you are an experienced baker or just beginning your journey in the kitchen, this recipe is approachable, reliable, and deeply rewarding every single time you make it.
Making Joanna Gaines’ biscuits from scratch is one of those cooking experiences that reminds you why homemade food will always be worth the effort. The moment you pull that tray out of the oven and the smell fills your home, you will understand completely why this recipe has become a beloved classic for so many people around the world. Give it a try this weekend, and do not be surprised when your family starts requesting these warm, flaky, buttery biscuits at every single meal going forward.
