Homemade Joanna Gaines Prize Pig Biscuits: A Magnolia Table Favorite Reimagined

There’s a certain magic that happens when you bring a beloved bakery treat into your own kitchen. For years, I’ve cherished Joanna Gaines’ Prize Pig Biscuit, a true standout from my visits to the iconic Silos in Waco, TX. The mere thought of those flaky, savory delights used to transport me back to those charming Magnolia Market mornings. Now, the excitement is palpable as I share how you can recreate the irresistible Prize Pig biscuit right at HOME! The process of making fresh biscuits is inherently satisfying, but the warm, inviting aroma these specific biscuits unleash throughout the house is nothing short of extraordinary – it’s an experience that transcends mere baking, filling your home with a comforting embrace.

From Jojo’s Biscuits to the Prize Pig: A Foundation of Flavor

If you’re familiar with my initial review of the Magnolia Table Cookbook, particularly my deep dive into “Jojo’s Biscuits,” then you already know the depth of my affection for Joanna Gaines’ foundational biscuit recipe. It’s more than just a recipe; it’s a culinary masterpiece, renowned for its exceptional flakiness, tender crumb, and rich, buttery flavor. These aren’t just any biscuits; they are incredibly versatile, capable of standing up to any topping or filling you can imagine, making them a perfect canvas for culinary creativity, whether served sweet or savory.

Upon closer inspection, comparing Jojo’s Biscuits and the Prize Pig recipe side-by-side reveals a clear lineage. The Prize Pig isn’t a completely new creation; rather, it’s an inspired evolution. It masterfully builds upon the already perfect foundation of “Jojo’s Biscuits,” taking all the beloved qualities of that original recipe and enhancing them with incredible additions that you are absolutely going to adore. This evolution transforms a classic plain biscuit into a savory sensation, making it an entirely new experience while retaining the comforting familiarity and superior texture of its predecessor. It truly embodies the idea of taking something wonderful and making it even more extraordinary.

While the core technique remains delightfully straightforward, there’s a crucial preparation step to heed: you absolutely need self-rising flour. If it’s not a staple in your pantry, fear not! I’ll detail exactly how to effortlessly create your own homemade version using standard all-purpose flour in our dedicated “Tips” section below. Furthermore, plan for patience – these prize-winning biscuits require a crucial resting period. The dough needs to chill for at least one hour, and can even be prepared and rested overnight, making them ideal for a stress-free morning. This resting period is essential for developing their unparalleled texture and creating those signature flaky layers, so be sure to factor that into your baking schedule!

The Unforgettable Experience: Taste, Texture, and Pure Comfort

There are few culinary delights that rival the experience of a warm biscuit, fresh out of the oven, but the Prize Pig truly elevates this simple pleasure to an art form. While I’ve had the immense pleasure of savoring this exquisite biscuit directly from the bakery in Waco, experiencing it straight from my own oven, still wonderfully warm and fragrant, is an entirely different level of bliss. It’s more than just food; it’s an immersive sensory experience, akin to receiving a comforting, hearty hug from your absolute favorite person on a chilly morning, wrapped in a blanket of deliciousness.

The texture of these biscuits is consistently sublime – light, airy, and boasting those coveted flaky layers that are the hallmark of a perfectly made biscuit. Each bite delivers a harmonious blend of flavors: savory, crispy bacon pieces are generously distributed throughout, offering delightful pops of texture and smoky depth. This richness is perfectly balanced by the sharp, tangy notes of high-quality cheddar cheese, creating a complex and incredibly satisfying flavor profile that keeps you coming back for more. From the first crumbly bite to the last, there is simply nothing negative to say about this exceptional biscuit. I am genuinely thrilled that Joanna chose to include this recipe in her second cookbook, as it has unequivocally become a firm favorite for both myself and every member of my family, quickly earning its place in our recipe rotation.

Without a doubt, the Joanna Gaines Prize Pig Biscuit is destined to become a highly requested item at every breakfast, brunch, or even as a unique side dish from this day forward. The precious memories created around the kitchen table, sharing these delightful treats with loved ones, will undoubtedly be worth every single moment spent in the kitchen preparing them. It’s a recipe that promises not just delicious food, but also warmth, connection, and a touch of Magnolia magic right in your home, turning everyday moments into cherished traditions.

Essential Baking Tips for Perfect Prize Pig Biscuits

Achieving biscuit perfection, especially with a recipe as cherished as the Prize Pig, often comes down to thoughtful preparation and a few key techniques. Here are my top tips to ensure your homemade Joanna Gaines Prize Pig Biscuits turn out absolutely flawless, delivering that bakery-quality taste and texture every time:

Plan Ahead: The Importance of Dough Resting

This is arguably the most critical step for achieving that signature light and flaky texture. The biscuit dough absolutely must rest for a minimum of one hour before you even think about rolling and cutting. Joanna herself suggests that the dough can even be rested overnight, which is a fantastic option for ultimate convenience. This resting period allows the gluten in the flour to relax, resulting in a more tender biscuit, and ensures the butter remains perfectly cold. Keeping the butter cold is crucial, as it creates pockets of steam during baking, which are responsible for those beautiful, airy, and flaky layers that define a truly great biscuit.

If you opt for the overnight rest, I highly recommend mixing your dough, gently rolling it out to your desired thickness immediately after mixing, then covering it tightly with plastic wrap and refrigerating it. This method makes for an incredibly stress-free morning, as all you’ll need to do the next day is cut the shapes and pop them into the oven. This forward-thinking approach is perfect for special occasion breakfasts or brunches when you want to minimize morning fuss and maximize enjoyment. I’ve even had great success freezing half a batch of the prepared, unbaked dough to save for a later date, extending the enjoyment even further.

Freezing for Future Enjoyment

Freezing these biscuits, either before or after baking, is a brilliant way to have a ready supply of warm, homemade goodness on hand whenever a craving strikes. To freeze unbaked biscuits, lay the cut biscuits flat on a parchment-lined baking sheet and place them in the freezer until they are completely firm (this usually takes a couple of hours). Once frozen solid, transfer them to a freezer-safe zip-top bag or airtight container, ensuring they are well-sealed to prevent freezer burn. For an extra convenience hack, I often apply the egg wash before freezing, so they are truly oven-ready straight from the freezer! When you’re ready to bake, simply place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time if necessary. Joanna also offers excellent freezing suggestions within her cookbook, so be sure to consult those for additional guidance specific to her recipe.

Homemade Self-Rising Flour Made Simple

The recipe explicitly calls for self-rising flour, and if it’s not something you regularly stock in your pantry, making your own is incredibly easy and yields excellent results. To convert standard all-purpose flour into self-rising flour, simply combine 4 cups of all-purpose (AP) flour with 2 tablespoons of baking powder and 1 teaspoon of kosher salt. Whisk these ingredients thoroughly together, or even sift them, to ensure an even distribution before proceeding with the rest of the recipe’s ingredients. This simple trick ensures you’re never caught off guard and can whip up these delicious biscuits anytime inspiration strikes, without an extra trip to the grocery store.

Mastering the Bacon Element

The bacon is a star player in these Prize Pig Biscuits, providing a crucial savory depth and satisfying crunch, so planning ahead for this component can save you valuable time. The bacon can be cooked up to a day in advance, allowing it to cool completely before crumbling or chopping into small pieces. For the best flavor and texture, aim for crispy bacon, which adds a wonderful textural contrast to the soft, tender biscuit. If, like me, you struggle to find “pepper bacon” at your local grocery store, don’t fret! A generous sprinkle of freshly ground black pepper over regular bacon before cooking it delivers a remarkably similar and equally delicious peppery kick. Experiment with different levels of crispiness to find what you enjoy most in your biscuits!

General Biscuit-Making Best Practices

• Keep Ingredients Cold: Always ensure your butter is very cold, ideally straight from the refrigerator and cut into small pieces. Similarly, using cold buttermilk helps maintain the dough’s temperature. Cold fats are key to flaky biscuits.
• Don’t Overwork the Dough: Handle the dough minimally and gently. Overworking develops gluten too much, leading to tough, chewy biscuits instead of light and tender ones.
• Gentle Folding: When incorporating the bacon and cheese, fold them into the dough gently. Avoid excessive mixing or kneading, which can compress the dough and activate too much gluten.
• High Heat Baking: Biscuits generally benefit from a hot oven, typically around 425-450°F (220-230°C). The high heat creates a burst of steam from the cold butter, helping them rise quickly and achieve those beautiful, distinct layers.
• Use a Sharp Cutter: When cutting biscuits, use a sharp biscuit cutter and press straight down without twisting. Twisting can seal the edges of the biscuit, preventing it from rising to its full potential.

Overall, the Joanna Gaines Prize Pig Biscuit recipe is a cherished favorite that I am absolutely thrilled to be able to recreate and enjoy right here at home. I can confidently say it will be a frequent visitor to my kitchen, gracing our breakfast and brunch tables often. After all, what’s not to love about a warm, tender biscuit generously packed with savory bacon and sharp cheddar cheese? It’s a testament to simple, wholesome ingredients creating extraordinary flavor. I eagerly await hearing about your own experiences and culinary triumphs with this magnificent recipe!

Until next time, Happy Cooking!

Kendell

Did you make this recipe? I’d love to hear your thoughts! Let me know by leaving a review or comment below. Your feedback helps others discover amazing recipes. And for more delicious recipes, baking tips, and culinary inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook! Let’s connect and share our love for homemade goodness!

If you’d like to dive even deeper into the origins of this delightful creation, you can find Joanna’s foundational cheddar biscuits recipe on Magnolia.com. Simply add some perfectly cooked, crispy bacon to that recipe, and you’ll have crafted your very own Prize Pig! It’s a testament to how simple yet thoughtful additions can transform a great recipe into an unforgettable one, making it truly your own.