Joanna Gaines's Buttermilk Biscuits

This past Christmas I received the Magnolia Table Cookbook and was so incredibly excited when I opened it up.  I had heard that Jo's biscuits were the most popular recipe in the book and that they were mouth-wateringly delicious.  Well...they really are mouth-wateringly delicious and my family can't get enough of them.  Well done, Joanna Gaines, well done.  

These biscuits are amazing and will definitely be a huge hit for you and your family.  So without further ado, I give you...

JOJO'S BISCUITS

PREP: 20 minutes, plus at least 30 minutes chilling  

COOK: 15 to 20 minutes  COOL: 5 minutes

4 Cups self-rising flour, plus more for the work surface

2 tablespoons baking powder

1 teaspoon baking soda

3/4 pound (3 sticks) salted butter, cold, cut into 1/2 - inch pieces or grated

2 large eggs, beaten, plus 1 large egg for brushing

1 1/2 cups buttermilk, or as needed, plus 1 tablespoon for brushing

1.  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.  

2.  Stir in the beaten eggs with a wooden spoon until combined.  Stir in 1 1/2 cups buttermilk until the dough comes together in 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 preheated the oven to 400 degrees.  Line a baking sheet with parchment paper.  

4.  Scrape the dough onto a floured work surface.  Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick.  

5.  Use a floured 2 3/4 - inch round cutter to cut out about 20 biscuits.  If necessary, collect and pat out the scraps 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 the top of the biscuits.  

8.  Bake until golden brown, 15 to 20 minutes.  Let cool slightly in the pan on a rack.

9.  Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with 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 1/2 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.