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Buttermilk Biscuits

  • Yield: Eight 3-inch biscuits


  • 1 1/4 cups self-rising flour
  • 3/4 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, plus 2 tablespoons, melted
  • 1 1/4 cups buttermilk
  • 1/4 cup all-purpose flour


  • Preheat the oven to 475?F.
  • Sift the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl. Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size. Add the buttermilk to the flour mixture and, with your hands or a rubber spatula, stir just until the milk and flour come together to form a dough. Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch-thick disk about 8 inches in diameter. Using a 3-inch round cutter dusted with flour, cut out dough rounds. Be sure to press straight down when cutting the dough-a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough to make 8 biscuits. Do this by pushing the scrap pieces together and pressing them into a 1/2-inch-thick disk.
  • Place the biscuits on a small sheet pan and brush the tops with the 2 tablespoons melted butter. Bake in the oven for 10 to 12 minutes, or until golden brown. Allow to cool briefly.