This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the kitchen. For years, Chip was always on the hunt for the absolute best biscuit, so I thought I’d take a shot at making the perfect one myself. It took months of Saturdays and endless batches of biscuits that were either too dry or too salty, too heavy or too light, to get these biscuits just right. One Saturday morning, I thought to add a couple of eggs to the dough, which happened to be the missing ingredient that made this our family’s perfect biscuit recipe.
As you’ll see in this episode, I will happily take biscuits in any form—served with Classic Gravy, a Butter Flight, Farm Eggs Benedict, and because it wouldn’t be a favorite food of mine if it couldn’t also be enjoyed as dessert—Strawberry Shortcake with Homemade Whipped Cream.
It’s hard to believe, but this episode marks the official wrap of season one of my cooking show! We cooked through some of my all-time favorite recipes and only a few dozen (or more) sticks of butter—but who’s counting?
It’s been such an honor to share these recipes with you, and I hope they will continue to be a backdrop for time well spent around the table with the people you love for years to come. I can’t wait for you to see what’s in store for season two. But for now, let’s make some biscuits!
jo’s famous buttery, flaky biscuits
three compound butters perfect for making ahead and storing in the fridge
served at Magnolia Table in Waco, Texas
creamy gravy with sausage
a flaky biscuit topped with bacon, a poached egg and homemade, creamy hollandaise sauce
sweetened ripe strawberries spooned over soft, buttery biscuits with homemade whipped cream
Jo's Kitchen Essentials: Plates
A good set of dishes goes a long way, and I love the handmade and organic look of these ceramic plates. Plating food for me is like getting to display your own kind of art project. No matter what the finished product looks like—whether it’s perfect, a little burnt, or somewhere in between, you made it—and having something pretty to serve it on is one small detail that makes the meal all the more special. —Jo