Happy Sunday! What’s on your docket for today? Maybe a slow morning? Maybe some church? Maybe a brunch with friends? Maybe a nap on your couch? Whatever it’s looks like, I hope it’s marvelous. Sundays are a little tricky for me. I want to prepare for the next week, but I also want to rest & watch a movie with the kids. We’re slowly adjusting our schedule & routines to make the day what we want it to be, but it’s definitely taking some intentional planning on my part– which is funny because I think if you asked Blake about Sundays, he’d say they are what they are & he’d be fine just rolling with it. It’s why I call him Woeless Wonder– & also why I’ll probably go gray long before him– the guy is concerned about nothing!

How do you handle Sundays? Do you like to use it as a day to rest, or do you go go go to ease the rest of your week?

Well, if you are looking for a chill Sunday afternoon activity that you could do either on your own or with a set of helping hands, think about baking a batch of biscuits crowned by Queen Joanna Gaines, herself! I love baking while I watch a fun show or movie & sip a cup of hot tea. These biscuits are buttery, salty, & melt in your mouth. They would be perfect as an afternoon snack or to have ready for breakfast tomorrow morning!

If you saw my Instagram stories, you saw that my second batch hit a sad turn of events when I bumped the baking sheet into the oven door & dumped half of the biscuit dough onto the oven door & floor. What I was able to salvage turned out just fine, but I think the dough would have been easier to handle if I had let it chill longer (that doesn’t have anything to do with me dropping it….just an observation). The instructions say to let the dough rest in the fridge for 30 minutes up to overnight. The first batch sat in the fridge overnight & was super easy to shape & cut into biscuits. The second batch barely sat for 30 minutes & was still super sticky. Due to my impatience, I just went with it. And of course, I didn’t know I was going to drop half of it on the floor. If I had been a tad more patient though, there’s a solid chance the dough would have been easier to clean up off the floor.

If that delightfully graceful story didn’t tickle your taste buds, I’m not sure what will. Who’s ready to bake some biscuits??

BISCUITS by Joanna Gaines via Magnolia Table


4 C Self-rising flour, plus more for work surface

2 T baking powder

1 tsp baking soda

3 sticks salted butter, cold, cut into 1/2 inch pieces

2 eggs, beaten, plus 1 egg for brushing

1 1/2 C buttermilk, plus 1 T for brushing**

Optional but Highly Recommended: Butter, Strawberry Jam, or Gravy

**I never buy buttermilk because I like to buy organic whole milk. But you can create your own buttermilk by adding freshly squeezed lemon juice (or vinegar) to milk. So for this recipe, add 2 T lemon juice to your measuring cup & then fill up to the 2 C line with milk. Let sit for 10 minutes. You’ll have a little left over, but you’ll have plenty to brush on top of your biscuits this way.


1 In a large bowl, mix your flour, baking powder, & baking soda.

2 Add butter & mix with hands or a pastry blender until mix looks like little peas.

3 Stir in beaten eggs. Stir in buttermilk. If dough is dry, add a bit more buttermilk 1 T at a time until consistency is right. (I didn’t have to add any extra milk.) Cover your bowl & refrigerate for 30 minutes up to overnight.

4 Make sure your oven rack is in the middle, & pre-heat your oven to 400 degrees. Line your baking sheet with parchment paper.

5 Scrape the dough onto your already-floured work surface. Press the dough with your hands into a round about 1/2 or so thick.

6 Use a floured round cutter to cut your biscuits. (She used a 2 3/4 inch cutter– I think mine was 2 1/2.) Keep re-using your dough until all the scraps are used.

7 Have all of your biscuits touching on the baking sheet.

8 In a small bowl, mix your third egg & tablespoon of buttermilk. Brush on top of your biscuits.

9 Bake 15-20 minutes. Let cool slightly…..but enjoy asap because everyone knows a hot biscuit is the best biscuit.

Enjoy these slathered in jam for an afternoon treat, or cover in gravy tomorrow morning! Or shoot, keep it simple & top with a bit of salted butter. OR you could split one in half & make a breakfast sandwich! The opportunities are limitless!

We’ll see you over on Instagram Live on Fridays at 2:30 for our cooking show!


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