This recipe from Joanna Gaines has long been a favorite of mine to collect when visiting the silos in Waco TX. I am so excited to now be able to make the Prize Pig biscuit at HOME! There is just something so satisfying about making fresh biscuits, and the way these make the house smell is out of this world!
If you read my very first Magnolia Table Cookbook review that was for "Jojo's Biscuits" you already know that I am in love with her biscuit recipe. It is pretty much perfect and they stand up to anything you want to throw at them!
If you look at both of these recipes sides by side you will find that the Prize Pig is built on the foundation of "Jojo's Biscuits" with all of the additions you're going to LOVE!
It is a basic recipe, but beware that you need Self-Raising flour or to make some homemade before you start! I will share how to do that in the "Tips" section below. You should also know they need to rest a bit, 1 hour up to overnight for this prize pig, so be prepared for that too!
There is nothing better than this biscuit straight out of the oven. I have eaten this one before from the bakery in Waco, but having it directly from the oven, still warm...it's like getting a big hug from your favorite person!
The texture is light, and airy, and filled with bacon pieces next to the tang of the sharp cheddar cheeses used. I have all good things to say about this biscuit. I am glad it made it into this second book because it is a big time favorite of mine and my family.
It is sure to be highly request from now on, and the memories made around the table while enjoying it will be worth every second in the kitchen!
Plan ahead on this one. The dough must rest for 1 hour before rolling them out and cutting. Jo even shares that they can be rested overnight.
If you go that route, I would suggest just rolling them out as soon as they are done mixing, cover tightly with plastic wrap and refrigerating overnight. This is a good option when you want a stress free breakfast or brunch the next day. I even froze half the batch after making to save for later.
To freeze, lay them flat on a sheet pan until firm, then transfer to a zip top bag for later use. I even put the egg wash on them so all I have to do is pop em in the oven! Jo, has suggestions for this in the book too!
To make you own Self-Raising flour out of All-Purpose flour, mix 4 cups AP, 2 Tablespoons baking powder, and 1 teaspoon of kosher salt together before proceeding with the ingredients. Add the remaining ingredients as directed.
You might also want to think ahead on the bacon front. This can be cooked up to a day ahead. And if you can't find pepper bacon in the grocery store like I didn't, just sprinkle a good amount of pepper on it before cooking!
Overall, this is an old favorite I can now enjoy at home, and I see it getting made OFTEN! I mean, what isn't to like about a biscuit packed with cheese and bacon? I wait for your reply.
Until next time, Happy Cooking!
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Where is the recipe?
Hey Kristen, what you read here is a review of Joanna Gaines's recipe from her Magnolia Table Vol. 2 Cookbook. Please view the full recipe in the publication.