A tender, fluffy and light classic buttermilk biscuit, made with the addition of an egg.
Egg Biscuits
So, as if I needed yet another entertainment source to distract me, I subscribed to Discovery+ and I have to say, I really enjoy the channel.One of the first things that I did, was to binge watch one of the new featured shows, Magnolia Table, after which I felt compelled to pick up Joanna Gaines cookbooks. Now, a confession.
While I had certainly heard of Chip and Joanna Gaines and their HGTV show, Fixer Upper, I had never watched it. I really knew very little to nothing about them, but to be honest, I don't get all excited about any celebrity.
In her first cookbook, there is a recipe called Jo Jo's Biscuits, a biscuit that she makes every Saturday at home and a biscuit that she serves at her restaurant, also of the same name, Magnolia Table..
While my biscuit is decidedly different from Joanna's, the concept for including an egg was certainly inspired by her biscuit. An egg in a biscuit is not something we do down south, at least not that I'm aware of.
Turns out it's pretty delicious.
The Cajun eats my basic biscuits all the time and loves them, but he literally raved about these. They have quite a different texture with the egg included, very reminiscent of the sour cream and 7-up baking mix biscuits that so many people love - light, fluffy and super tender.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my Egg Biscuits.
Whisk together dry ingredients, cut in butter and shortening. I start with cubes and then use a pastry blender to get a crumble. Beat egg with 1/2 cup buttermilk and stirring into flour, adding additional buttermilk as needed to form a soft dough. Cover and refrigerate for 1 hour or up to overnight. These biscuits are very tender, so the rest time is important!
When ready to make biscuits, preheat oven to 450 degrees F and generously butter a cast iron griddle, skillet or use a baking sheet. Transfer dough to a floured surface and sprinkle top lightly with additional flour. Gently press into an oblong shape and fold into thirds several times, turning each time, and adding a sprinkle of flour if needed.
You should have nice chunks of butter in your dough, just like pictured. Gently pat to 1/2 inch thick and cut with a 2-1/2-inch or larger biscuit cutter, placing onto prepared griddle pan or baking sheet, with biscuits close together or touching. With a 2-1/2 inch cutter, I get about 15 biscuits. With a 2-3/4-inch cutter or a drinking glass, I get about 9 (as pictured below). Use your knuckles to make indentation into the top of each biscuit and brush tops with melted butter if desired. You may also beat together a small egg with an additional 1/2 tablespoon buttermilk and brush tops with that.
Bake about 15 to 20 minutes or until golden brown on top. Remember all ovens vary in how they cook and only you know your oven. Keep an eye on them and when they get browned, they are ready!
Dig in y'all!
Turns out it's pretty delicious.
The Cajun eats my basic biscuits all the time and loves them, but he literally raved about these. They have quite a different texture with the egg included, very reminiscent of the sour cream and 7-up baking mix biscuits that so many people love - light, fluffy and super tender.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my Egg Biscuits.
Whisk together dry ingredients, cut in butter and shortening. I start with cubes and then use a pastry blender to get a crumble. Beat egg with 1/2 cup buttermilk and stirring into flour, adding additional buttermilk as needed to form a soft dough. Cover and refrigerate for 1 hour or up to overnight. These biscuits are very tender, so the rest time is important!
When ready to make biscuits, preheat oven to 450 degrees F and generously butter a cast iron griddle, skillet or use a baking sheet. Transfer dough to a floured surface and sprinkle top lightly with additional flour. Gently press into an oblong shape and fold into thirds several times, turning each time, and adding a sprinkle of flour if needed.
You should have nice chunks of butter in your dough, just like pictured. Gently pat to 1/2 inch thick and cut with a 2-1/2-inch or larger biscuit cutter, placing onto prepared griddle pan or baking sheet, with biscuits close together or touching. With a 2-1/2 inch cutter, I get about 15 biscuits. With a 2-3/4-inch cutter or a drinking glass, I get about 9 (as pictured below). Use your knuckles to make indentation into the top of each biscuit and brush tops with melted butter if desired. You may also beat together a small egg with an additional 1/2 tablespoon buttermilk and brush tops with that.
Bake about 15 to 20 minutes or until golden brown on top. Remember all ovens vary in how they cook and only you know your oven. Keep an eye on them and when they get browned, they are ready!
Dig in y'all!
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