Joanna Gaines’ Wildly Popular Biscuit Dough Will Ship Nationwide Starting Next Month
published about 2 hours ago
Joanna Gaines has had a big year already, k icking it off with the launch of her cooking show , Magnolia Table , plus her new television network, the Magnolia Network, with husband Chip Gaines, is set to debut this summer. The Gaines rose to fame with their HGTV show Fixer Upper and now that they’ve remodeled so many of Waco, Texas’s homes, they also have a whole complex of businesses there — Magnolia Market at the Silos — including their Magnolia Table restaurant, and an upcoming boutique hotel. Oh, and Joanna has two bestselling Magnolia Table cookbooks to boot.
Next month (on April 1!), she’s following all of that up with a delicious debut: shippable frozen biscuit dough . According to Travel + Leisure, the famous flaky biscuits that Joanna made on her show’s sixth episode will be available to buy from the Magnolia website. A dozen frozen biscuits costs $25 plus another $15 in shipping. But if you can’t travel anytime soon, this is probably the only way you’ll get your hands on some of those reportedly amazing biscuits without making them yourself .
“It took months of Saturdays and endless batches of biscuits that were too dry or too salty, too heavy or too light, to get these biscuits just right,” Gaines says on the final episode of the first season of her cooking show. She serves them with a trio of compound butters, a sausage gravy, and also makes them into eggs Benedict and strawberry shortcake on the episode — but none of the fixings for those are included in the package of biscuits.
If you’re not quite up for the price tag on shipping the biscuits, the recipe for the biscuits is in the first volume of her Magnolia Table cookbook, and you can also find it — quirky addition of eggs and all — right here . But then again, if you made them yourself, you couldn’t add on one of her Silos Baking Company pecan pies .
Naomi Tomky
Contributor
Seattle-based writer Naomi Tomky uses her unrelenting enthusiasm for eating everything to propel herself around the world as an award-winning food and travel writer.
Source : food
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