Chip and Joanna Gaines are a couple of many talents—despite having no professional training in the interior design space, for example, the two have forged wildly successful careers redesigning homes on their HGTV show, Fixer Upper. Now, Joanna Gaines has ventured into the cooking space with her new cookbook, , further proving that creativity and determination follow her wherever she goes.
"I didn't go to school for design, and I didn't go to school for cooking. … There is a lot of trial and error," Joanna said at a recent press event for the cookbook. "With this cookbook, my hope is that when people read it, they feel inspired to be creative in their own way; I say the same thing with design. I don't think it's really about rules—it's about having fun and being creative with it."
No meal exemplifies this philosophy quite like her biscuits and gravy recipe, which was a family effort that took just shy of one year to refine. "I don't feel like we ever really found that biscuits and gravy recipe that we loved, so I was set on trying to figure out the best biscuits and gravy for my family. It took me a long time. What I love about it is that my kids and Chip, every Saturday, were a part of that process with me. I feel like I was on Chopped," she continued.
This unique story makes it both Chip and Joanna's favorite recipe in the entire cookbook. "I'd say nine to 10 months into it, I finally figured [the recipe] out. I added eggs to it, which created this fluffier texture. I think that it's … my favorite recipes from the cookbook mainly because it was a family affair." Chip agrees that the biscuits were his favorite cooking adventure. "The biscuits took us about a year [to perfect]," he shared with MyDomaine. "It was so fun! We were all really vocal; the kids were all around the table. It's almost like play dough. It's really fun to work with."
We had the pleasure of tasting the biscuits ourselves at the press event, and we can report that they're as heavenly as you'd imagine. Find the recipe below, and shop Joanna's new cookbook for more of her family favorites.
Prep time: 20 minutes, plus at least 30 minutes chilling
Cook time: 15 to 20 minutes
Cool time: 5 minutes
4 cups self-rising flour, plus more for the 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 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing
Pop’s Strawberry Jam or Bobo’s Classic Gravy, for serving (optional)
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 (and ideally 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. Makes about 20 biscuits.
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.
From Magnolia Table by Joanna Gaines.