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In addition to their love for home renovation, the Gaineses’ Magnolia business empire has grown over the years into magazines, home decor and books – including several cookbooks.

Gaines shared her biscuit recipe with \"GMA.\" Keep scrolling to get the recipe to try at home.

\"Joanna
Amy Neunsinger
Joanna Gaines' biscuit recipe.
>

Jojo’s Biscuits

Total cook time: 1 hour and 40 minutes
Makes: 20 biscuits

TIP: For longer storage, arrange the unbaked biscuits about ½-inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Ingredients:
4 cups of self-rising flour, plus more for the work surface
2 tablespoons of baking powder
1 teaspoon of baking soda
3/4 pound (3 sticks) salted butter, cold, cut into ½-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1 1/2 cups buttermilk, or as needed, plus 1 tablespoon for brushing
Strawberry jam or classic sausage gravy, for serving (optional, recipe follows)

Classic Sausage Gravy:
1 1/2 to 2 pounds pork sausage
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper

Directions:
In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

Stir in the beaten eggs with a wooden spoon until combined. Stir in one and a half cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

Position a rack in the middle of the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about half-inch thick.

Use a floured 2 and 3/4-inch round cutter to cut about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.

Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching (see Cook’s Note).

In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.

Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.

In a large skillet, cook the sausage over medium heat until cooked through and nicely browned, about 15 to 20 minutes. Transfer the sausage to a platter and set aside.

Add butter into the rendered grease in the skillet, scraping the pan to incorporate any browned bits. Once the butter is melted, whisk in the flour until smooth. Then, whisk in the milk 1 cup at a time, making sure to get any lumps out until the mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Stir the sausage into the gravy. Season generously with salt and pepper. Serve warm.

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently over low heat.

Recipe by Joanna Gaines from \"Biscuits!\" in \"Magnolia Table with Joanna Gaines\"

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