Jojo’s biscuits
Biscuits
From Joanna Gaines’ Magnolia Table cookbook: "It took me a year of Saturdays to get these biscuits just right. Almost every weekend for months I worked up another batch for Chip and the kids to taste and then wrote down their feedback. Biscuit after biscuit was judged to be too heavy, too light, too flat, too salty, too dry, or just... not right. I don’t entirely know what kept me going back to the mixing bowl, but something inside me was clearly determined to prevail. All those failed batches didn’t discourage me—instead each one spurred me to tweak my formula and try again the next week. Of course it helped that I had a houseful of agreeable taste testers who delivered their criticisms with kindness, and encouraged me to keep at it with the kind of enthusiasm that can only be mustered by people who really love biscuits. <br /> <br />I vividly remember the moment I finally nailed it, when the whole family declared simultaneously, 'This is it.' They have been our family's Saturday-morning breakfast ever since. Among the tricks I worked out along the way are the somewhat unusual addition of eggs and the way they are arranged for baking so that they all touch, both of which contribute to the moisture, lightness, and loft of these biscuits."
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