Few things beat a warm, flaky biscuit straight from the oven. Joanna Gaines’ Easy Buttermilk Biscuits bring that perfect balance of buttery layers and soft centers that make you want to sit down, slow down, and savor breakfast or any meal. They’re quick to make, require only a few ingredients, and work as well for lazy Saturday mornings as they do for last-minute dinners. Whether paired with gravy, slathered in jam, or turned into breakfast sandwiches, these biscuits are endlessly versatile and undeniably comforting.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 biscuits
Calories: ~250 per biscuit
Tags: breakfast, Southern, make-ahead, flaky
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Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup cold buttermilk
Ingredient tip:
Make sure your butter and buttermilk are ice-cold before starting. That’s the secret to flaky layers.
How to Make Joanna Gaines’ Buttermilk Biscuits (Step-by-Step)
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the cubed cold butter and use a pastry cutter or your fingers to mix until pea-sized crumbs form.
- Pour in cold buttermilk and gently stir with a spoon until just combined, don’t overmix.
- Turn the dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle.
- Fold the dough over itself 3–4 times to create layers, then pat it out again.
- Use a 2-inch biscuit cutter to cut out biscuits. Re-roll scraps once if needed.
- Place biscuits on the prepared baking sheet and bake for 12–15 minutes until golden brown.
- Serve warm with butter, jam, or as part of your favorite meal.
Tips for the Best Buttermilk Biscuits
Cold ingredients are key to flaky texture. Don’t twist the biscuit cutter, it can seal the edges and prevent rising. Fold the dough gently instead of kneading to help create layers. Want extra golden tops? Brush with a bit of milk or butter before baking.
Flavor Variations and Add-Ins
- Add 1/2 cup shredded cheddar for cheesy biscuits
- Mix in chopped chives, rosemary, or thyme for a savory twist
- Add a teaspoon of sugar for a slightly sweet version
- Make a sandwich base by slicing in half and filling with eggs, bacon, or fried chicken
How to Serve Buttermilk Biscuits
Serve them warm from the oven with butter or jam for breakfast. They also pair well with soups, stews, chili, or gravy. Leftovers make great bases for egg sandwiches or sliders.
How to Store Buttermilk Biscuits
Let biscuits cool completely before storing. Keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. To reheat, warm in the oven at 300°F (150°C) for 10 minutes or toast in a skillet.
Nutrition (per biscuit, approx.)
- Calories: 250
- Fat: 14g
- Carbs: 26g
- Protein: 4g
- Fiber: 1g
- Sugar: 1g
Final Thoughts
These Joanna Gaines biscuits aren’t just a recipe, they’re a reminder that some of the best things are simple, warm, and made from scratch. With their rich, buttery flavor and soft layers, they feel both nostalgic and elevated at once. Try them once, and you’ll start reaching for this recipe whenever you need comfort in edible form. Whether it’s breakfast with the family or a solo weekend treat, these biscuits are always the right choice.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, just add 1 tbsp lemon juice or vinegar to 3/4 cup regular milk and let it sit for 5–10 minutes before using.
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 6 hours. Let it sit out for 10–15 minutes before rolling and cutting.
Why are my biscuits crumbly?
You may have used too much flour or not enough liquid. Next time, add buttermilk one tablespoon at a time until the dough comes together easily.
Joanna Gaines’ Easy Buttermilk Biscuits
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add cold butter cubes to the dry ingredients and cut in with a pastry blender or your fingers until pea-sized crumbs form.
- Pour in cold buttermilk and mix gently with a spoon or spatula until just combined; do not overmix.
- Turn the shaggy dough out onto a lightly floured surface, gently pat or roll to about 3/4-inch thickness, then fold it over itself 3-4 times to create layers.
- Using a 2-inch biscuit cutter, cut out biscuits, re-rolling scraps once if needed, and place them on a baking sheet.
- Bake for 12-15 minutes, or until golden brown on top and bottom. Serve warm.