Joanna Gaines' Famous Buttermilk Biscuit Recipes & More!

Joanna Gaines shares recipes from her new Magnolia Table cookbook for her drool-worthy buttermilk biscuits, chocolate chip cookies, and her mom's amazing beef bulgogi.  


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Mom's Bulglogi With Cucumber Kimchi Salad

joanna gaines beef bulgogi

Photo by Amy Neunsinger

Photo by Amy Neunsinger

My mom grew up in Seoul, South Korea, with a mom who was an amazing cook. I can personally vouch for this because in the 1980s my grandmother and uncle moved in with us in our home in Wichita, Kansas, where I grew up. What I remember most about that time is my grandmother cooking amazing food nonstop. When my grandmother passed away I know my mom regretted never having really learned from her how to cook proper Korean dishes. She ended up adopting a much more American style of cooking and by the time my sisters and I were on the scene, she had long since perfected a few dishes for my steak-and-potato-loving dad. But around that same time she had a lot of Korean friends living nearby, and she learned enough from them that by the time my kids were born, she was often preparing traditional Korean dishes for them, like seaweed soup. It’s funny to me that they’re growing up eating much more authentic Korean food than I ever did. Mom’s bulgogi, though, is more of an American-Korean hybrid, much sweeter than traditional bulgogi, and she serves it on a bed of white rice. Mom has us over once a month and this is what she always makes. It’s my kids’ very favorite food in the world, so I knew I had to include it in this book. Getting the recipe on paper was a bit of a challenge. My mom had no idea what the measurements were or how to describe what she does, because, as she said, she just does it. (Writing this book made me realize just how alike we are in this way.) But eventually, we figured it out, and I’m so glad we did because now I’ve captured the blueprint to what will always be a beloved meal for my kids.

We’ve never had Mom’s bulgogi with anything other than her cucumber kimchi salad, which has a clean, fresh flavor that perfectly complements the sweet barbecued beef. —Joanna Gaines

Related:

PREP: 20 minutes, plus 4 to 5 hours marinating
COOK: 10 to 20 minutes
COOL: none
Makes 6 to 8 servings

Bulgogi

  • 3 cups packed light brown sugar
  • 1½ cups soy sauce
  • 5 tablespoons sparkling dessert wine, such as Banfi Rosa Regale, or sparkling grape juice
  • 3 tablespoons sesame oil
  • 2 green onions (light and dark green parts), chopped, plus ¼ cup sliced for serving
  • 2 garlic cloves, chopped
  • 1 teaspoon freshly ground black pepper
  • 4 to 5 pounds beef tenderloin, rib-eye, top sirloin, or sirloin steak, thinly sliced (see Note)

Cucumber Kimchi Salad

  • 2 English cucumbers, peeled if desired, cut into ½-inch dice
  • 2 green onions (light and dark green parts), thinly sliced on the diagonal
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons gochugaru (Korean red pepper flakes; see Tip)
  • 2 teaspoons sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ to 1 teaspoon kosher salt, to taste

For Serving

  • Steamed white rice
  • 1 to 2 tablespoons thinly sliced green onion (light and dark green parts) as needed, for garnish
  • 3 tablespoons sesame seeds, toasted, for garnish
  1. Marinate the bulgogi: In a large bowl, whisk together the brown sugar, soy sauce, wine, sesame oil, green onions, garlic, and pepper until well combined. Add the beef and coat it completely in marinade. Cover and refrigerate for 4 to 5 hours.
  2. To make the cucumber kimchi salad: In a medium bowl, combine the cucumbers, green onions, garlic, gochugaru, sugar, vinegar, sesame oil, and salt to taste and stir gently. Cover and refrigerate until ready to serve.
  3. Prepare a hot grill. If the pieces of beef are so small that they may fall through the grates, use a grilling skillet or place a sheet of foil on the grill.
  4. Grill the beef on both sides until medium-well, 3 to 5 minutes, flipping halfway through cooking. Don’t crowd the skillet or foil, so do this in batches if necessary. As you finish each batch, transfer it to a serving platter and continue with the remaining beef.
  5. Serve the bulgogi on top of steamed rice. Garnish with green onion and toasted sesame seeds and spoon the cucumber kimchi salad alongside.
  6. Store the leftover bulgogi and cucumber kimchi salad in separate covered containers in the refrigerator for up to 3 days.

NOTE: My mom usually has the butcher slice the beef for this dish when she buys it. If you live near a Korean market, they often sell packages of sliced rib-eye or top sirloin; sometimes they’re even marked specifically for bulgogi. If you buy big pieces to cut yourself, freeze the meat for about 30 minutes before cutting so that it’s easier to slice thinly and cut against the grain.

TIP: Gochugaru, or Korean red pepper, is commonly used in kimchi. It adds precisely the right amount of heat and unique flavor to the cucumber salad. Authentic Korean brands are readily available at Asian grocery stores or online, and the McCormick spice company packages it as well.

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

 


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Joanna Gaines' Chocolate Chip Cookies

joanna gaines chocolate chip cookies

Photo by Amy Neunsinger

Photo by Amy Neunsinger

My dad has an intense sweet tooth, just like me. One afternoon when I was around ten years old, Dad got a hankering and he enlisted me to help him make Toll House chocolate chip cookies. That was the first time he and I had ever baked together. Since then, whenever I make chocolate chip cookies, including the ones from this recipe, I think of him and that special afternoon we spent together in the kitchen. I developed this recipe over the years, after experimenting with a few classics and having them come out flat every time. I wanted something that was chunky, beautiful, and also delicious. In the end, one big change I made was to cut back on the butter. I do truly believe that butter makes everything better and no one is more surprised than I am about how amazing these taste even though they’re made with less of the good stuff than most traditional chocolate chip cookies.
—Joanna Gaines

PREP: 15 minutes
COOK: under 30 minutes
COOL: 1 hour
Makes about 40 cookies

  • 2½ cups all-purpose flour
  • 1 heaping teaspoon baking soda
  • ½ teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1½ cups semisweet chocolate chips (see Tip)

 

  1. Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
  4. Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
  5. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
  6. Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
  7. Store the cookies in a tightly covered container at room temperature for up to 3 days.

TIP: Depending on what you’re in the mood for, you can add ½ cup more or less chocolate than what is called for.

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


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Jojo's Biscuits

joanna gaines buttermilk biscuits

Photo by Amy Neunsinger

Photo by Amy Neunsinger

PREP: 20 minutes, plus at least 30 minutes chilling
COOK: 15 to 20 minutes
COOL: 5 minutes
Makes about 20 biscuits

  • 4 cups self-rising flour, plus more for the work surface
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • ¾ pound (3 sticks) salted butter, cold, cut into ½-inch pieces or grated
  • 2 large eggs, beaten, plus 1 large egg for brushing
  • 1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing
  • Pop’s Strawberry Jam or Bobo’s Classic Gravy, for serving (optional)
  1. 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. 
  2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ 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.
  3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
  4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick.
  5. Use a floured 2¾- inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits. 
  6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
  7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits. 
  8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack. 
  9. 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.

NOTE: For longer storage, arrange the 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.

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


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The Magnolia Table Cookbook

Magnolia Table Cookbook

Photo courtesy of Harper Collins

Photo courtesy of Harper Collins

Dig in to 122 more of Joanna's go-to recipes (plus family stories!) in her Magnolia Table cookbook, available for purchase now.