I was so excited to make Jojo's Biscuits. After reading the story in the cookbook about how it took Joanna Gaines a year of Saturdays to find just the right recipe to include in the Magnolia Table Cookbook Vol. 1, I knew that it had to be the first recipe that I made.
Impatiently, I had to wait till I made my first trip to the store to make them because they call for self-rising flour which I don't usually keep in my pantry. I have since learned to make my own blend of self-rising flour so I can make these at any moment my heart desires. I will include my recipe for Homemade Self-Rising Flour at the bottom of this review.
Below is my review, it actually took me a few tries to get them just right, or at least to my liking. I have had the opportunity to go to the Magnolia Table Restaurant in Waco and mine now come out just like what I get at the restaurant, so I think I have it down now.
Jojo's Biscuits recipe is very easy and the biscuits come out so fluffy...heavenly!
I must confess that the first batch did not turn out exactly like they are pictured in the book. They tasted great but I was going for perfection, I mean I wanted them to look like Joanna's did in the picture...don't we all? The first batch spread and looked like a drop biscuit.
This tells me that they were too wet and when they began to cook and the butter started to melt they began to spread instead of rising up. These would have been the perfect biscuits for the Strawberry Shortcake recipe that comes later in the book.
Batch number 2 came out much differently than the first, this time I overcompensated with too much extra flour, the rise that I got was reaching for the sky, and resembled little top hats. These were a little drier, still flavorful and soft, just a stark contrast from my previous attempt.
So as they say, the third time's the charm. I had to switch to a different measuring cup which made all the difference. (Sadly, if anyone has purchased the stainless steel and teak handled measuring cups from Magnolia the 1 cup measure is 2 oz short and was messing with my biscuits!)
Now that all of my measurements were correct the biscuits came out heavenly and perfect. They spread and rose just the way that Joanna describes in the cookbook. The edges touched and they rose in unison.
So make a note, if you make your mixture a little wet (by about ¼ C extra buttermilk ) you will get beautiful little cake-like biscuits that will complement your strawberries and cream perfectly. Also, bake them apart from each other to make a bit of a dome shape, I then hollow out the center rather than cutting them in half. Fill the center, put your biscuit piece back on, and then top with more cream and berries.
Second note, the second batch that came out a little stiff, these were the perfect biscuit for gravy. (Go ¼ C lighter on the buttermilk to get these) In my opinion, I have still succeeded, I just haven't hit it just right yet. I will say they held up perfectly and soaked up the gravy just the way you'd want a biscuit too.
The biggest note that I can give you on these is that I beat my egg in with my buttermilk and then mix all of the wet ingredients in at the same time. I think it helps make them a little lighter because you work the flour a little less. If anyone has any notes otherwise please drop me a note in the comments as to why I should be mixing my eggs in first and separately.
I mix it with the buttermilk now because it just made my mixture gummy the first time I did it and just mixed the egg in alone.
Jojo's Biscuits are perfection in my book and the absolute perfect table biscuit for jam or jelly or whatever your favorite topping is...like Nutella, Nutella is perfection in your mouth on these biscuits!
Or Strawberry butter that you brought home with you from Magnolia Table!
Overall, I loved all three versions and I now know that I can use them in different applications for different dishes. And I can't wait to whip up that butter flight ASAP!!
Until next time, happy cooking!
If you watched Joanna makes this recipe on Season 1, Episode 6 of her new cooking show 'Magnolia Table with Joanna Gaines' you can get the recipe by CLICKING HERE, she shared it on her blog so you can make it at home!
READ MY OTHER REVIEWS OF EPISODE 6 HERE…
Butter Flight (coming soon)
Farm Eggs Benedict (coming soon)