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Buttermilk Biscuits Recipe

Buttermilk Biscuits

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on March 30, 2011

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    Great recipe, biscuits were delicious but definitely had to add more flour. I agree that this recipe needs to be altered.

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  • on January 30, 2011

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    Biscuits were good but, as others have noted, the dough was very sticky, needed a lot of flour added. I know the recipe calls for 1/4 c of flour to be added when dough is being folded and rolled into 1/2 inch disk, but, the dough is so sticky, this is difficult, if not impossible.

    I would strongly suggest adding extra flour to dough while dough is still in bowl. Once dough is workable, no longer sticky, transfer it to a dusted flour surface to roll and cut.

    Biscuits had nice flavor once consistency achieved in dough but the recipe is written poorly. Thus, only 2 stars. When doing more exacting cooking (baking, I want a recipe in which I don't need to make modifications.

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  • on November 24, 2010

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    By far the best Buttermilk Biscuit recipe! Thank you, Emeril!

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  • on September 08, 2010

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    One of the best I've tasted and I lived the first 18 years of my life in Brunswick GA.

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  • on November 08, 2009

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    These were so soupy that when I cut them they ran across the counter. I had to add almost 1 cup extra flour (rather than the recommended 1/4 cup for cutting. Recipe needs to be altered.

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  • on October 11, 2009

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    I, like another reviewer, found the dough to be more like a batter - very soupy. I'm sure I measured everything correctly, so I'm confused about what could have happened... I added a bunch of flour so the batter would at least clump a bit, then I dropped it by tablespoonfuls onto a cookie sheet and baked it. It actually turned out fairly good, so I'm willing to give it another shot, but with 1 cup of buttermilk instead of 1 1/4.

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  • on October 04, 2009

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    Didn't have any cake flour, but biscuits were great. Just a hint of sweetness. Perfect with bacon & eggs or buy themself.

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  • on July 21, 2009

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    Finding great biscuits is not easy. Neither is finding good biscuits. For some reason, restaurants, especially those serving breakfast, fall way short...or don't even bother showing up, on biscuits. I've tried bunches of recipes, and cracked the "good" category, but this recipe took me to a completely new plane. These biscuits are the best I've ever made or eaten.
    I too used all purpose flour, upping the baking powder to one teaspoon, and the baking soda to 1/4 t.
    Just for fun, I made two batches simultaneously. One using the cake flour, and the other with just all purpose flour. While the cake flour batch rose a little more, the taste and texture was near identical. They were crusty on the bottom, buttery and moist, and with sour wood honey, to die for! Froze some of each over night, baked for 18 minutes the next morning, and they were just as good as when fresh. Next time, I'll try making them a little thicker, but, I would say my quest for the perfect biscuit is over. Thanks Emeril!

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  • on June 08, 2009

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    Help? Is the amt of buttermilk correct? Aweful soupy? Not sure it needs full amt?

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  • on May 25, 2009

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    Served today, family loved them. These recipe is a keeper!
    I did change it a little. Had cake flour but not self-rising so used regular all-purpose flour & increased baking powder to 1 whole teaspoon, & soda to 1/4 tea.
    Also we like a crispy biscuit/roll so I sprayed a muffin tin with butter and heated in oven for about 6-8 minutes then dropped dough into muffin cups.
    It gave them a nice crust all the way around the biscuit.
    Did not have time to roll & cut so this hurried things along.
    Thank you Emeril!

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