The Most Fluffy and Buttery Biscuits Ever

  • You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one!

    First and foremost

    This is Joanna Gaines’ recipe.

    Not mine.

    I am simply sharing the amazingness of this biscuit recipe (or what we thought was amazing; you may think otherwise)

    Texture of these biscuits


    Their texture is tender and more dense and doughy in the center.

    If you’re expecting flaky biscuits, please tame your expectations!

    What we thought

    Joanna Gaines is brilliant. I wish I could take credit for these fluffy, buttery biscuits but I owe all the credit to her.

    These biscuits were beyond anything I’ve ever tasted from a biscuit. In fact, these biscuits reminded me of biscuits you get at a southern cafe or a fried chicken fast food place.

    I know you might think that it’s demeaning to compare homemade biscuits to a fast food place but I think that’s what she was going for.

    She wanted you to be able to make the buttery, tender, fluffy biscuits you get at fast food places or restaurants right in your own home.

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    About the most fluffy and buttery biscuits ever!

    Joanna Gaines certainly achieved what she set out to do. These biscuits were melt in your mouth and I could not get enough of them.

    At first I thought I was going to halve this recipe, because it said it made 20, and I’m so glad I didn’t because that would have been a terrible decision.

    In one sitting, I ate three biscuits. Everyone who came over had at least two on their plate. I had only eight biscuits left at the end of the night!

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    What you can serve the biscuits with

    I made black pepper sausage gravy to go on top of the biscuits because all biscuits should be served with white gravy, jam, or clotted cream.

    I couldn’t find clotted cream around here, even at the British market. I think it was the wedding of Harry and Meghan that caused all the clotted cream to be sold out!

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    How easy are these biscuits?

    The biscuits were pretty easy to make. Standard butter, flour, pastry cutter.

    It does require at least 30 minutes chill time so keep that in mind if you are making this for breakfast.

    You can keep it in the fridge overnight too if you are prepping ahead of time.

    If you are putting them in the fridge overnight, just know they may not rise as high as they normally would.

    Can you freeze them?

    I would cut them out into biscuit shapes and either put them on a baking sheet lined with parchment paper (if you have the freezer space for a big baking sheet) or put them in a plastic bag then freeze up to three weeks.

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    Is this THE fluffy biscuit recipe?

    I believe they are.

    I have made this recipe countless times already and I haven’t had an issue with rise or fluffiness.

    They always come out fluffy and tender.

    Baking is a science and it can be finnicky.

    If your biscuits don’t come out fluffy, there are a multitude of reasons that this could be happening.

    I try to address it below and I hope your biscuits come out fluffy!

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes


    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    High rise!

    They really rise high. I think the key is to use self-rising flour AND additional baking powder AND baking soda.

    They were still incredibly tender and fluffy, though.

    I can’t stop dreaming of these.

    Mine didn’t rise as high as yours. Mine are flat!

    Hard for me to say why. There are so many factors.

    Did you use buttermilk? It reacts to the baking soda and baking powder to help with the rise.

    How old is your baking soda and baking powder?

    See below on baking powder for more information.

    Did you use self-raising or regular flour?

    Truly every oven is different, too. That could affect the rise.

    Additionally, overworking the dough can affect the rise too.

    Another reason your biscuits might not be as fluffy or have a high rise. The SCIENCE behind baking powder.

    The TYPE of baking powder makes a huge difference in your fluffy biscuits.

    Baking powders can be fast-acting, slow-acting, or double-acting, depending on the acid or acids they contain, according to Shirley Corriher.

    “Some acids react with liquid, while others react with heat. Double-acting powders usually contain two acids—one for liquid, the other for heat.”

    And there we have it.

    What kind of baking powder did you use?

    I use double-acting, aluminum-free baking powder (see more below on aluminum-free).

    Aluminum-free baking powders react with liquid and not with heat.

    This makes them faster acting because as soon as you add the liquid (buttermilk, which has acid in it so it reacts kind of like how when you mix baking soda and vinegar together), you gotta move fast and get these into the oven promptly because most of the bubbles (reaction) are released shortly after mixing.

    However, if you use baking powders with aluminum, their action is delayed until you put them in the oven.

    So there is definitely a trade-off.

    If your biscuits are flat or not as fluffy or high-rise as mine, I highly suggest you take a look at your baking powder!

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    Mine have a metallic taste

    I highly suggest using aluminum-free baking powder.

    Since you are using so much baking powder in this, if you don’t buy aluminum-free (I think they mostly all are aluminum-free these days but check the label), you’ll get that metallic taste.

    There isn’t enough salt in these

    Honestly, this is not my recipe. They’re Joanna Gaines’. I made them just as written and we didn’t think they needed more salt.

    There’s already so much salted butter in this that I feel if I added more salt, I would be eating straight salt.

    Everyone’s salt preference is different, too. If you are used to eating higher sodium food, then your tastebuds will automatically think something less salty is bland.

    If you think these need more salt after tasting them, I would suggest adding a sprinkle of salt to your biscuit before you take a bite or sprinkle it on top of the butter or jam.

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    I would have kept the entire tray for myself had it not been for cookbook club ;)

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes


    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

    Go grab all the ingredients and these biscuits this weekend. You will NOT regret that decision. Not one bit.

    Other recipes to go along with these fluffy biscuits!

    Blackberry lemon jam or blueberry lavender jam on top of these biscuits would be the perfect addition with some salted butter or clotted cream!

    Jalapeño mango jam would be a spicy, sweet yet flavorful kick!

    Vanilla honey peach butter sounds so decadent and good.

    You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes
    4.24 from 21 votes

    The Most Fluffy and Buttery Biscuits Ever

    These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!
    Prep Time: 25 mins
    Cook Time: 20 mins
    Chill time:: 30 mins
    Total Time: 45 mins
    Course: Breakfast/Brunch
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 20 biscuits
    Calories: 236
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    • 4 cups self-rising flour, plus more for dusting
    • 2 tablespoons baking powder (see blog post above for more details; use double-acting, aluminum-free baking powder)
    • 1 teaspoon baking soda
    • 3/4 pound (3 sticks) SALTED butter, cold, cut into 1/2-inch cubes
    • 2 large eggs, beaten PLUS 1 large egg for brushing
    • 1 1/2 cups buttermilk, plus more as needed and for brushing


    • In a large bowl, whisk together flour, baking powder, and baking soda.
    • Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
    • Stir in the two beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
    • Cover the bowl and refrigerate for at least 30 minutes.
    • When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
    • Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
    • Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
    • Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
    • In a small dish, beat together remaining egg and 1 tablespoon of buttermilk then brush on top of the biscuits.
    • Bake for 15-20 minutes, or until the tops are golden brown.
    • Let cool slightly before devouring! They're best eaten out of the oven, day of.
    • Serve with your favorite sausage gravy, jam, or clotted cream.



    Several have noted that this recipe "lacks salt."
    Truthfully, this isn't my recipe. It's Joanna Gaines' and I have made this countless times and haven't had an issue where it tasted bland.
    This recipe uses SALTED butter AND self-rising flour which has salt in it already. It's hard for me to gauge what someone's sodium preference is. If you tend to like things saltier, I suggest adding 2 teaspoons of Diamond kosher salt to the dry mixture but again, I haven't made this with the addition of salt so I can't be positive it'll thus come out "too salty."
    Perhaps a safer way is to brush melted butter on top then sprinkle with kosher salt on top after tasting the first biscuit and seeing if you need the additional salt.
    From Magnolia Table cookbook by Joanna Gaines
    Nutrition Facts
    The Most Fluffy and Buttery Biscuits Ever
    Amount Per Serving (1 biscuit)
    Calories 236 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 9g45%
    Carbohydrates 24g8%
    Fiber 1g4%
    Sugar 1g1%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

    There is an affiliate link in this post.

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  • Deb says:

    These biscuits look heavenly!! Thank you for sharing the recipe, Julie!

    • Julie says:

      I hope you make them! They are definitely heavenly!

  • Angela says:

    I’ve definitely been to Popeye’s just for the biscuits. We’ve been getting the frozen Mason Dixie biscuits lately for the at-home fix but your description has me sold on trying this recipe ASAP.

    A couple of questions —

    Do you think it’s worth seeking out White Lily for these or would a more commonly available brand like Gold Medal self-rising be ok?

    To clarify, did you use a total of 2 c of buttermilk for this recipe? Start with 1.5, increase to 2 a little at a time?

    • Julie says:

      I so hope you try these!! To answer your questions: no, it’s not worth seeking those out because I, myself, used Gold Medal self-rising! I have a difficult time finding White Lily around here. The buttermilk: it’s supposed to be 1 1/2 cups total but she said if the mixture is dry, to increase the buttermilk by 1 tablespoon at a time until you get the right consistency. By doing that, I ended up adding an additional 1/2 cup of buttermilk which brought my total to 2 cups but that might not be the case for everyone.

  • biscuit lover says:

    I love biscuits and am looking forward to making these. I did notice that when I changed from 20 to 10 biscuits, the number of “sticks” of butter stayed at “3” even thought the “pound” amount changed.

    Thanks for the recipe and tips!!!!

    • Julie says:

      Yes, not a perfect system because of how it is entered in the back end. The first number in the recipe is what changes. I hope you enjoy!

  • Christine says:

    I have always wanted to make nice fluffy biscuits, but they never turned out very good. THESE BISCUITS ARE AWESOME! They are light, fluffy and buttery. I made them this morning and I was so pleased and excited when they turned out just like yours. Thanks so much for sharing this amazing recipe. It will be my go to for great biscuits!

  • Robin says:

    Thank you for sharing. Looks amazing. I will definitely try this recipe

  • Rosz says:

    Can’t wait to try these and can I make my own buttermilk with vinegar or lemon juice?

    • Julie says:

      Yes, you can! 1 tablespoon of vinegar to 1 cup of milk!

  • Kathryn Starnes says:

    I will first say, that baking is not my forte but I was so excited to try these biscuits. The recipe seemed simple but something went wrong, like it usuallly does when I make biscuits. They came out flat and tasting like cornbread in a way.

    Only thing I know I did differently is we used pampered chef’s Stonewear backing sheet and I forgot to add the wash to the biscuit before going into the oven and had to take them back out after 30 seconds. Add the wash and put them back in.

    Please help! I want to make you and Joanna proud when we try this recipe again!

    • Julie says:

      I’m thinking you probably worked the dough too much if it came out flat and tasted like cornbread. That just means they’re dense so that is usually because of overworked dough.

  • Christina says:

    You stated that a key to these biscuits is extra baking powder and extra baking soda. Does the recipe include the extra and if not, can you advise approx how much extra of each? I can’t wait to try this recipe!

    • Julie says:

      Yep, the recipe, as written, has the extra amounts!

  • Joanna says:

    I never use self rising flour, I have always used White Lily a/p. Can all purpose flour be used and the baking powder amount be increased?

    • Julie says:

      Never tried it that way but sure, you can give it a shot!

  • Roslyn sanders says:

    I deviated from the recipe. Very bad mistake. Reason being, I used all purpose flour, had to make the buttermilk😣all in all, the taste was fantastic, the butter was on point and the biscuits were flat😱but delicious. I will be making them again this weekend will let you know how they came out.

    • Julie Wampler says:

      Oh no! Yeah, if you substitute the self-raising flour for all-purpose, you’ll have to add additional baking powder to make up for the lack of it since self-raising has baking powder in it.

  • Dienna Schiro says:

    Thanks for that great recipes my biscuits were something to be proud.

    • Julie Wampler says:

      Yay! You definitely should be proud!

  • Lisa Daniels says:

    3 sticks of butter isn’t that a lot of butter

    • Julie Wampler says:

      Not really; it’s 4 cups of flour.

  • S. Harden says:

    They look good but why are you putting more baking powder and baking soda in self rising flour since it is already in there?

    • Julie Wampler says:

      Please read the blog post. It says it’s for the high rise in the biscuits.

  • Lorie Bastin says:

    In my experience this was the worst biscuit recipe I’ve tried and I’ve tried several! I have a great biscuit recipe but I’m always looking for different ones to try. That being said the biscuits I usually make are tall and flaky – I know how to not over work my dough. This biscuit was cornbread like and my husband cooked canned biscuits cause these were so bad. I read comments and I’m glad this recipe worked for some but I’ll just stick to my usual recipe in the future.

    • Julie Wampler says:

      Sorry to hear that!

    • Raegen says:

      I made them just as the recipe says and they turned out great. You just barely mix the dough .maybe. Something went wrong there?

  • MarcusAntonio says:

    So my external hard drive broke and on it was my recipes I was combining for myself into a digital book. Well my biscuit recipe was of course on the drive. I have tried 6 different recipes before this one trying to make biscuits like my g’ma. THESE ARE HANDS DWN BETTER THAN MY G’MAS. Dont get me wrong, her biscuits were amazing, but these have taken the cake. Id probably catch a backhand if she were here and she heard me say that. But im sure she’d have to agree.

    • Julie Wampler says:

      oh this makes me so happy to hear!!!

  • Chiko says:

    Here is an excellent recipe for clotted cream. I have been able to get three 5ib. bags of White Lily Self Rising Flour for $15.00 on Amazon

    • Julie Wampler says:

      Great! Thanks

  • Jen says:

    Have you ever made these the night before and refrigerated? I’m preparing a large breakfast and would like to do as much the night before, if possible, but not at the risk of messing up this glorious recipe.

    • Julie Wampler says:

      Hi Jen! So, I went to check the cookbook and you can make them the night before and refrigerate them overnight for the next morning!

  • Cj says:

    So, can u add cream of tartar to this recipe? I would like to do half of th recipe and add cream of tartar.

    • Julie Wampler says:

      I have never done that before so I have no idea how it would turn out if you added cream of tartar. Sorry!

  • Bug says:

    I am always on the lookout for biscuit recipes. I just made these and while I loved the texture and buttery flavor there was a hint of sourness from all the baking soda/ baking powder.
    Wonder if I cut back a little on those, it would help without ruining the wonderful fluffiness?

    • Julie Wampler says:

      I think the sourness you’re getting is from the buttermilk since it’s technically soured milk. Perhaps use half buttermilk and half whole milk next time?

  • Abby says:

    Hi Julie! I halved the recipe but my biscuits came out flat and had a funky bitter taste to them. Has this ever happened to you?? Any ideas on why? I used a high quality butter and I don’t think my buttermilk is bad, but i read that the baking soda or powder can do this at times?

    • Julie Wampler says:

      Perhaps! I’m thinking maybe the buttermilk is contributing to this since technically it’s soured milk. Perhaps next time use half buttermilk and half whole milk?

  • R. B. Grimball says:

    How long will this dough last in the fridge and can it be frozen?

    • Julie Wampler says:

      The dough should only be in the fridge 24 hours and yes, it can be frozen for up to three weeks. I would cut out the biscuits and then freeze, though. I wouldn’t put the entire dough into the freezer.

  • Christa Aimable says:

    Can i use heavy cream in place of buttermilk

    • Julie Wampler says:

      I personally wouldn’t because the buttermilk’s acidity is what helps the baking soda and baking powder react.

  • Jessie Pincus says:

    Are these biscuits freezable to bake later?

    • Julie Wampler says:

      Yes, you can cut them out into the biscuit shapes then freeze them for up to three weeks.

  • Deborah says:

    Even though I followed the directions exactly I have say I was very disappointed. Did not look like the pictures at all. I used self rising flour and not regular flour as the recipe stated but the were barely taller than the 1/2 inch when they were cut out. They tasted very buttery and were light but the main reason I tried this recipe was because it said they would rise a lot. Very disappointing.

    • Julie Wampler says:

      Did you add in baking soda and baking powder? If so, how old were they? Additionally, did you use buttermilk?

  • Samantha D Dukart says:

    This is by far the best baking powder biscuit recipe I have ever had.

  • Erica Edington says:

    I have never been able to make biscuits until now. I want to thank you for this recipe. I made these today and they came out perfectly

  • Cynthia says:

    I need help. I’m about to make these and I have a few questions. I don’t bake or use dough at all so this is really new to me. I have all purpose flour. Do I need to adjust anything because of it. Do I still need to let the dough sit for 30 mins? All the other ingredients are right and were just bought. Thank you!

    • Julie Wampler says:

      If you use all-purpose flour, you’ll have to add in more baking powder. For every cup of AP flour, you will have to add in 1 teaspoon of baking powder and 1/4 teaspoon salt. Yes, you still have to let the dough rest.

  • Shanna says:

    These biscuits were the best recipe I have tried yet. I cut the recipe in half and had to use a little vinegar in my whole milk as buttermilk substitute but they turned out amazing! The husband enjoyed them very much!

    • Julie Wampler says:


  • Melissa says:

    My husband said these taste like a treat. Light and fluffy. Thanks for your post!

  • Ketra says:

    My biscuits were really soft! Almost cake-like. I was told they had the texture of a mix between cake and cornbread. This is a good recipe! A keeper! Next time I’d like to add butter flavor and chive to the mix. Thank you

    • Julie Wampler says:

      That’d be a great flavor!

  • Shaneil says:

    I love this recipe these happen to be the best biscuits that I ever made. I normally just make drop biscuits but this time I had no problem rolling these biscuits out they baked up so beautiful and high ❤️.

    • Julie Wampler says:


  • Anne says:

    Where is the recipe this is complicated

    • Julie Wampler says:

      This isn’t complicated. You were able to scroll down to the comments section so you just scrolled too far. The recipe is above.

  • Sharon Murphy says:

    I made these biscuits last nite. I made sure I followed the recipe. I purchased new ingredients specific to the recipe. So mine didn’t rise. When I reread the tips I noticed that after adding the buttermilk you suggested that you get them in the oven ASAP. But the recipe tells you to refrigerate for at less 1/2 hour. Could this be the problem? Also I thought there was a lot of butter. I see the potential in them. So disappointed!

    • Julie Wampler says:

      Hi! Sorry to hear they were flat. Regarding your question…it depends. Did you use aluminum-free baking powder? Or did you use baking powder with aluminum? If you used baking powder with aluminum, their action is delayed until you put them in the oven. If you used aluminum-free baking powder then you should get them in the oven asap. However, I think the difference with mine (and perhaps why it worked) is that I used aluminum-free AND double-acting so even though the dough was in the fridge for 30 minutes, I think the double-acting helps it still rise more even if I didn’t get it in the oven as quickly. Is your baking powder double-acting?

      I’m not 100% positive why it works for some and doesn’t work for others. The tips I put in the blog post are trying to help with potential issues. The butter would not be the issue; that’s just how much you should use. Oh, one more question…are you at a high elevation?

  • Valerie Montenegro says:

    Oh my goodness!!! These biscuits were amazing!!! My 10 year old daughter and I made them together and they came out great! This was our first time making homemade biscuits too. We were so proud of them; they were SO fluffy and beautiful looking that my husband said they looked fake! :) We followed your instructions and the recipe to the T and they came out perfect! I used the 4 cups of SELF RISING FLOUR(Local Grocery store brand H.E.B Brand) , and the 2 tablespoons of “ALUMINUM FREE DOUBLE ACTING BAKING POWDER (** I used ARGO Aluminum Free Double Acting Baking Powder), and 1 teaspoon baking soda(Arm and Hammer), and 1 and a 1/2 cups of buttermilk(Borden), and 2 large whisked eggs, and 3/4 pound (3 sticks) salted butter (** I used the Land O Lakes half sticks “1/4” salted butter). We also watched the you tube video on this recipe provided by Southern Living. Anyhoo, I thought I would post the specific brands I used in case it helps anyone, because ours really came out awesome and delicious!
    I wish we could post a picture but hopefully this helps those who are having trouble! By the way this was so fun to make with my daughter, so it’s a fun recipe for kids to get involved. :) Thank you again for the recipe and helpful tips, glad I bought the specifics you mentioned, I only spent $11 total for all ingredients minus eggs and baking soda.

    • Julie Wampler says:

      Thanks so much for your feedback!!!

  • Janice says:

    I’ve been making biscuits for 50 years, but was intrigued with all the hype over this recipe. The biscuits rose nicely and were very fluffy…almost cake-like. Mine did not have the traditional layers that I’m used to (and like), and they had no flavor. The recipe did not include any salt or sugar like the other recipes I make. I will not make these again, and truthfully, will not eat/serve this batch.

    • Julie Wampler says:

      The recipe does include salt. It’s in the three whole sticks of salted butter. I’m sorry you didn’t like these. I’d like to point out that your statement on, “like the other recipes I make” – every recipe for something is going to taste different than something else. you’re making a different recipe than what “you are used to and like.” if you’re expecting the taste of your traditional recipe, then trying to find another way to make it is just setting yourself up for disappointment. “this recipe is bad because it’s not what i’m used to” is basically what you’re saying.

  • Ray says:

    I just made these and they are delicious!

  • Niki says:

    Thank you for a great recipe. My southern husband and son loved these biscuits!
    They are delicious and taste great with blackberry preserves.

    • Julie Wampler says:


  • Jemina Brownstock says:

    Hello. I wish the butter margin would change with the rest of the metrics. And, the lack of salt made these just “ok.” Darn! Will add salt next time.

  • Hi Charlotte says:

    Left over biscuits are great next day if you cut in half ,put some butter on them and put under broiler till toasted . Love this biscuits.

  • Efrain says:

    I know since I used different baking powder my biscuits did not rise as high but they lack salt your recipe didn’t include salt the biscuits were fluffy but very bland if I make them again will change baking powder to double acting non aluminum and add salt otherwise they taste good only ate 2

    • Julie Wampler says:

      It didn’t include salt because it uses salted butter AND self-rising flour which already contains salt. I added a note to the recipe about salt content so perhaps next time you make it, you will do that as a suggestion. It’s hard for me to tell what a person’s sodium preference is.

  • Sandra Sheppard says:

    I love your Recipes and your blog. The way you speak I think you and I could be great friends we both share a love for great food and great recipes!! Keep those blogs and great recipes coming!!

    • Julie Wampler says:


  • Sharla says:

    Definitely not trying to be a negative Nancy here, but this recipe was NOT good! The texture wasn’t flaky like a southern biscuit should be and the taste wasn’t good either. Seems like it needed salt or something. I think the egg made them more of a cake texture. Having said that, I most likely will not be making these again. I’ll end on a positive note though…due to the amount of baking powder, the rose like the eifle tower 😂

    • Julie Wampler says:

      Sorry you didn’t like these! We loved them but I know it’s different with everyone. Appreciate your feedback! I did want to note that I never once claimed that these were supposed to be like flaky biscuits. The photos don’t even look like they could be flaky. It’s definitely more dense. Might want to take your beef up to Joanna Gaines as this is her recipe 😂

  • Roberta Freeze says:

    These were wonderful! I didnt listen and used unsalted butter. So they do taste a little bland but all you have to do is sprinkle a little salt on the tops of them. Then when you eat them, cut open and sprinkle a scant bit of salt on either side or use salted butter when eating. I also spread jitter on the pan. The bottoms of the bisquits are crisp and crusty-great for gravy!!!

    • Roberta Freeze says:

      Butter, not jitter (type in my last comment)

  • Jessica says:

    Very easy to follow recipe and I especially liked all the tips in your post. Thank you! Mine didn’t rise as high as the picture but they taste just like I wanted soft and buttery! The only part I found hard to know if I was doing correct was adding the butter pieces to the flour mixture. I didn’t know when to call it mixed sufficiently. Any pointers? I’m planning to make these for a family vacation breakfast! Fingers crossed I do a good job again then.

    • Julie Wampler says:

      I just look for pea-sized crumbles in the dough when I’ve incorporated most of the butter when cutting it into the flour with my pastry cutter! Hope that helps?

  • lynne m ruggio says:

    Hi! this recipe is very similar to what I use but. I dont use egg. I keep my butter flour and bowl in the freezer. I use a hand grater to grate the butter. I use whatever winter wheat flour available and its self rising. I do make the bisquits touch so the sides steam and lift. oven 450 degrees about 8 min. they rise the lift is great and they are fluffy. Wondering what the egg does? Will try it and see what the difference is. thanks!

    • Julie Wampler says:

      Hi, I’m not quite sure! I’m not a baker and this recipe is from Joanna Gaines so I just followed that and reshared it :) sorry I couldn’t be of more help!

  • Joan Fleishman says:

    People – stop saying they aren’t good followed by some change you made to the recipe. FOLLOW exactly and you will have the best biscuits you have ever eaten. I am an excellent cook and so particular about my biscuits these are hands down the best. Don’t overwork them, don’t add anything or change anything. Try it as is. Unbelievably good….

    • Julie Wampler says:

      THANK YOU.

  • JoAnn Kunkle says:

    I did the recipe but halved it. They weren’t as tall as yours but they were delicious.

    • Julie Wampler says:

      I’m glad to hear it!


    The first timeI made these they were WONDERFUL!! I baked them at home in my gas oven. The 2nd time I froze them to take to work to bake. Electric stove at work. They didn’t rise hardly at all. Also took twice as long to bake. What could have gone wrong? Please note I did a small test bake at home before freezing them. Do you think it was the electric stove?

    • Julie Wampler says:

      The fact that you froze them is what caused it to take twice as long to bake and not rise as much. You basically halted the rising process by freezing it.

  • Gerry Jackson says:

    My family LOVED LOVED LOVED these biscuits because they were so tall and fluffy. A few adjustments that I made: First, I didn’t have self-rising flour in my cupboard so I googled a self-rising recipe and doctored up my regular flour. Second, I did NOT chill the dough. Instead, I cut in the cold butter and baked it directly. And finally, I didn’t have buttermilk on hand, so I put some lemon juice in a measuring cup and added whole milk until it came to the amount I needed. I beat the whole egg with the homemade buttermilk and dumped it in the flour mixture. After a quick stir, I softly kneaded the dough 3-4 times and formed a rectangle. I cut the rectangle into 12 biscuits and baked them. No butter or buttermilk glaze! They were rich enough already! ONE MORE THING – I halved the recipe. My family loves biscuits but we couldn’t even finish this dozen.

  • Rachel Barnard says:

    My biscuits came out like little pancakes. It happens every time I make biscuits. What am I doing wrong?

    • Julie Wampler says:

      It sounds like something with the leavening agent isn’t right if they’re coming out like pancakes and not rising.

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