Best Biscuit Recipe Ever!
Being a Southerner is a prerequisite for becoming a biscuit expert. Southern I am not, but I have been to something called Biscuit Fest (twice), where I listened to Southern food writers talk about biscuits for days on end, and I tasted more biscuits over the course of two weekends than any human should consume in a lifetime.
My point is, I know a good biscuit when I see one (and more important, when I taste one). And in my opinion, Joanna Gaines has struck gold with a biscuit recipe that took her a year to develop.
Gaines, best known as a co-star of HGTV’s “Fixer Upper†with her husband, Chip Gaines, has just released a cookbook, Magnolia Table: A Collection of Recipes for Gathering. Food media had a chance to taste some of the recipes from the book at a recent launch party, and the biscuits were everything a biscuit is supposed to be: tall, fluffy, flaky, flavorful and so buttery that you don’t even need to spread a pat on top. They’re just salty enough to offset a sweet strawberry jam but not so salty that they can’t handle a good slathering of pimento cheese.
Biscuit makers will never agree on one best recipe because there are just too many things to fight about — White Lily flour versus classic all-purpose, butter versus lard, cast-iron skillet versus baking sheet, letting the biscuits touch or keeping them separated, eggs or no eggs. (For the record, Joanna Gaines’ contain eggs, which is unusual.) I could go on, but then you wouldn’t have time to make these biscuits.
Which you should, because you need to decide for yourself whether they’re the best you’ve ever had.
Here is the recipe, with an excerpt from Magnolia Table.
