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Title: Joanna Gaines' Biscuits
Categories: Breads
Yield: 20 Servings

4 c Self-rising flour; more for
- your work surface
2 lg Eggs; beaten
+=PLUS=+
1 lg Egg; for brushing
1 1/2 c Cold butter; diced
1 1/2 c Buttermilk
+=PLUS=+
1 tb Buttermilk; for brushing
2 tb Baking powder
1 ts Baking soda

Using a wooden spoon, stir in the two beaten eggs and 12
ounces of buttermilk. You can add more buttermilk, a
tablespoon at a time, if needed. Once the mix is
prepped, stash it in the fridge at least 30 minutes,
though it can sit overnight.

Take the dough out of the fridge, turned it out on a
well-floured work surface and form it into a mound.
Using your hands, press the dough out into a large
round, about 1/2" thick. Using a 2 3/4" biscuit cutter
cut out as many biscuits as you can. Reform the scraps
into another round and cut out some more biscuits. In
the end, you'll gat about 20.

Then pop these all onto a baking sheet lined with
parchment paper. These should all be touching one
another as they go into the oven. this is what helps
keep them light and moist. Whisked together an egg with
a tablespoon of buttermilk and brush it over the top of
each biscuit.

After that, the biscuits are ready for the oven:
400ºF/205ºC for 15 to 20 minutes.

RECIPE FROM: https://www.tasteofhome.com

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