Joanna Gaines' Jojo's Biscuits From Magnolia Table


Dubbed "magnolia biscuits," you'll want to try Joanna Gaines' recipe for breakfast or brunch.

Hands On Time:
20 mins
Total Time:
1 hrs 15 mins
20 biscuits

Joanna Gaines' famous biscuits are served at Waco's Magnolia Table restaurant. And they're the perfect blend of Southern buttery richness and fluffiness. While intended for breakfast, they'll pair well with any meal—especially those involving macaroni and cheese or barbecue.

Tip: For longer-term storage, arrange the biscuits about ½ inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer biscuits to a zip-top plastic bag and freeze them (up to 2 weeks). There is no need to thaw them before baking.

From Magnolia Table by Joanna Gaines ($17, Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


  • 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 or grated

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

  • 1 ½ cups buttermilk, or as needed, plus 1 tablespoon for brushing

  • Strawberry jam or gravy, for serving (Pop’s Strawberry Jam or Bobo’s Classic Gravy from Magnolia Table, pages 20-21, recommended)


  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 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.

  3. Position a rack in the middle of the oven and preheat the oven to 400°F. 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 ½ inch thick.

  5. 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.

  6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are 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 strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.

    Stack of four biscuits using Joanna Gaines' Jojo's Biscuits recipe from Magnolia Table
    Amy Neunsinger
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