If you’ve been reading here for a while, you know about my love for all things Chip and Joanna Gaines… Fixer Upper, Magnolia, Silos Baking Co, and their most recent endeavor: Magnolia Table. After visiting their restaurant in March (and eating what I’ve called “life changing biscuits”) I knew that the Magnolia Table cookbook couldn’t arrive soon enough for me. I already had it pre-ordered since February, and anxiously awaited its arrival on April 24th. And you betta believe that the first thing I did when the cookbook arrived at my doorstep was flip through it looking at all the mouth watering recipes they had compiled.
Holy Yum, y’all!!
And best of all, the biscuit recipe I had fallen in love with at their restaurant was the very first one in the book.
Best. Cookbook. Ever.
So last week I finally had the time to give the recipe a try and guys. It’s amazing! If you follow the instructions to a T, you really do get biscuits JUST like the ones at Magnolia Table! (Don’t make the mistake I made in my first batch and roll out the dough too thin. Thicker is WAY better!). And to stay true to the Magnolia Table experience, I tried my hand at some homemade strawberry butter to mimic the stuff they served at the restaurant. Their biscuits and strawberry butter go together like peanut butter and jelly or eggs and bacon, so you KNOW I had to try making my own.
And the result?
Pretty darn delicious strawberry butter!!
In fact, I feel like it was a LOT like the stuff we had at Magnolia Table, and Isaac and I gobbled it up. So so good. And yes, my favorite test tasters also gave their approval – Thanks Mike and Brooke! ; )
Tips on making the strawberry butter:
– Use room temperature butter so it stays creamy.
– After cooking the strawberries, wait until they have cooled, but do not chill! If too cold, they will cause the butter to get hard and chunky again, and then you can’t fully mix the butter and strawberries.
– Store in the fridge, but warm up for 10 seconds to soften back up! Just grab a fork and whip it to make it creamy again.
– Best served on warm, fresh-out-of-the-oven biscuits. Trust me on this one. ; )
Store butter in the fridge. Warm up for 10-15 seconds in the microwave then whisk quickly with a fork to make it creamy again. 🙂
- 1 cup butter, softened
- 2 tsp almond milk
- 2 cups strawberries, finely chopped
- 4 Tbsp sugar
- 1/2 lemon, juiced
- Finely chop the strawberries, then heat them on medium heat in a medium saucepan with the lemon juice and sugar. Bring the mixture to a boil (the strawberries have lots of water in them that will form a syrup), then lower the heat.
- Simmer for 10 minutes, or until the strawberries are gooey and delicious. Using a Mix 'n Chop, crush the strawberries until they are all finely chopped.
- Cool the mixture to room temperature.
- Using a handheld mixer. blend together the butter and almond milk. If the butter is chunky, heat at 2-3 second intervals in the microwave until creamy. You DON'T want it to be melted!
- Add the cooled strawberries and fold them in.
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried re-creating a restaurant recipe? How did it turn out?
What’s your favorite cookbook?