Friday, June 4, 2021

Egg Biscuits

A tender, fluffy and light classic buttermilk biscuit, made with the addition of an egg.
A tender, fluffy and light classic buttermilk biscuit, made with the addition of an egg.

Egg Biscuits

So, as if I needed yet another entertainment source to distract me, I subscribed to Discovery+ and I have to say, I really enjoy the channel.

One of the first things that I did, was to binge watch one of the new featured shows, Magnolia Table, after which I felt compelled to pick up Joanna Gaines cookbooks. Now, a confession.

While I had certainly heard of Chip and Joanna Gaines and their HGTV show, Fixer Upper, I had never watched it. I really knew very little to nothing about them, but to be honest, I don't get all excited about any celebrity.

In her first cookbook, there is a recipe called Jo Jo's Biscuits, a biscuit that she makes every Saturday at home and a biscuit that she serves at her restaurant, also of the same name, Magnolia Table..

While my biscuit is decidedly different from Joanna's, the concept for including an egg was certainly inspired by her biscuit. An egg in a biscuit is not something we do down south, at least not that I'm aware of.

Turns out it's pretty delicious. 

The Cajun eats my basic biscuits all the time and loves them, but he literally raved about these. They have quite a different texture with the egg included, very reminiscent of the sour cream and 7-up baking mix biscuits that so many people love - light, fluffy and super tender. 

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.

Here's how to make my Egg Biscuits.

Whisk together dry ingredients, cut in butter and shortening. Beat egg with 1/2 cup buttermilk and stirring into flour, adding additional buttermilk as needed to form a soft dough. Cover and refrigerate for 1 hour or up to overnight. These biscuits are very tender, so the rest time is important!



When ready to make biscuits, preheat oven to 400 degrees F and generously butter a cast iron griddle, skillet or use a baking sheet. Transfer dough to a floured surface and sprinkle top lightly with additional flour. Gently press into an oblong shape and fold into thirds several times, turning each time, and adding a sprinkle of flour if needed.


You should have nice chunks of butter in your dough, just like pictured. Gently pat to 1/2 inch thick and cut with a 2-inch biscuit cutter, placing onto prepared griddle pan or baking sheet, with biscuits close together or touching. Use your knuckles to make indentation into the top of each biscuit. Beat together a small egg with an additional 1/2 tablespoon buttermilk and brush tops, if desired.


Bake about 15 to 20 minutes or until golden brown on top.



Egg Biscuits

Egg Biscuits

Yield: 8 to 10 Biscuits
Author: Deep South Dish
Prep time: 15 MinCook time: 20 MinInactive time: 1 HourTotal time: 1 H & 35 M
A tender, fluffy and light classic buttermilk biscuit, made with the addition of an egg.

Ingredients

  • 2 cups self-rising flour (White Lily recommended)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter
  • 1/4 cup vegetable shortening
  • 1 large egg
  • 1 small egg, optional
  • 1/2 to 1 cup buttermilk, plus 1/2 tablespoon for brushing biscuit tops

Instructions

  1. Whisk together dry ingredients, cut in butter and shortening.
  2. Beat large egg with 1/2 cup buttermilk and stir into flour, adding additional buttermilk as needed to form a soft dough. Cover and refrigerate for 1 hour or up to overnight.
  3. When ready to make biscuits, preheat oven to 400 degrees F and generously butter a cast iron griddle, skillet or use a baking sheet.
  4. Transfer dough to a floured surface and sprinkle top lightly with additional flour. Gently press into an oblong shape and fold into thirds several times, turning each time, and adding a sprinkle of flour if needed.
  5. Gently pat to 1/2 inch thick and cut with a 2-inch biscuit cutter.
  6. Place onto prepared pan with biscuits close together or touching. Use your knuckles to make indentation into the top of each biscuit.
  7. Beat together a small egg with an additional 1/2 tablespoon buttermilk and brush tops.
  8. Bake about 15 to 20 minutes or until golden brown on top.

Notes:

Although some additional leavening is added, this recipe uses self-rising flour. Be sure that is the flour you use, otherwise you will need to make adjustments to the recipe, adding salt and additional leavening.

Bread,Egg,Biscuits,Quick Bread,
Bread
American
Did you make this recipe?
Tag @DeepSouthDish on instagram and hashtag it #DeepSouthDish
Created using The Recipes Generator


Posted by on June 4, 2021


Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

210404

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed