Real Biscuits from Scratch

Total Time:
22 min
10 min
12 min

about 8 (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
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons cold unsalted butter, plus 2 tablespoons melted butter
  • 1 1/4 cups heavy cream
  • 1/4 cup all-purpose flour
  • Preheat the oven to 475 degrees F.

  • Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar. Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Sprinkle some of the all-purpose flour on a flat 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 in flour, cut the dough into circles. Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising. You will need to reform the scraps of dough in order to have 8 biscuits. Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk. Place the biscuits on a small sheet pan and brush the tops with the melted butter. Bake in the oven for 10 to 12 minutes, or until golden brown. Allow to cool briefly and serve while still warm.

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4.7 14
This is not the way to make biscuits! item not reviewed by moderator and published
Great! Only change I made was to add only 1 cup of liquid, as suggested by another reviewer, so they weren't too sticky to roll out. Don't be afraid to pat them into a square and make nine square biscuits, no cutters and no pressing scraps together! item not reviewed by moderator and published
I have made this great recipe many times. I found that using only 1 cup of heavy cream works into the flour much better, otherwise, the dough becomes too moist which then requires more flour and the risk of a tougher biscuit. Also, forming a 3/4-inch disk instead 1/2-inch provides for a higher and tender biscuit. A simple trick to eliminate using a round cutter and to avoid twisting motions while cutting which would prevent the dough from rising (refer to recipe) is to form the dough into a 3/4-inch SQUARE and use a pastry bench scraper or wide knife to cut the biscuits into square shapes. This involves less handling of the dough which is a plus. Start checking biscuits at 9 minutes especially if your oven has been preheating longer than needed. item not reviewed by moderator and published
This is probably the best recipe I have found for fluffy "from scratch" biscuits. The only reason why this gets 4 stars instead of five is because for me, there is something just a little off somewhere between the sugar, salt, and baking soda flavor. Otherwise, they are great. item not reviewed by moderator and published
I have been making biscuits for 40 years and I would love to show Emeril how to make a REAL 'southern' biscuit. I'll admit these are easier but not prettier and probably not as good. item not reviewed by moderator and published
I CAN'T BAKE!!! THIS IS SO EASY AND SIMPLY DELICIOUS...THANKS EMERIL item not reviewed by moderator and published
My family inhaled these! Followed the receipe exactly as stated. So easy!! item not reviewed by moderator and published
very good and flacky biscuits, simialr to a KFC style item not reviewed by moderator and published
I haven't made this yet ,but from watching the show I know that this is just excellent. item not reviewed by moderator and published
Wonderful light biscuits. My husband loved them and he is a hard "cookie" to please!!! Thanks Emeril item not reviewed by moderator and published
These biscuits were excellent. These were the first biscuits I have made from scratch, and I will never, ever purchase store bought biscuits again. I cooked these for dinner, and they were so popular that people began to fill up on the biscuits instead of the main dinner. Thank you Emeril for sharing your biscuit recipe. If you could find a way to kick it up a notch or two, that would be marvelous. Six stars! item not reviewed by moderator and published
Just made my first ever batch of biscuits, and they actually turned out perfect, with the right ingredients, equipment, and technique. Thanks, Emeril! item not reviewed by moderator and published
Just wanted to send a thank you to Emeril, not that he'll ever read this, and a little something about my experience with the recipe. I bought an 18"x18" marble pastry board, biscuit cutters, and a pastry blender just to make this recipe. I'm a big biscuit fan, and I wanted to finally get away from making canned biscuits. I don't make anything else out of a box, so why biscuits? I weigh my ingredients, and I already knew what a cup of sifted self-rising flour and cake flour weighed, so it was rather easy to "sift to weight." Cutting the butter was a new experience, but was easier than even Emeril made it look on the show. Prep time and cooking time were right on. My oven had these done at exactly 10 minutes. As with all baked items, I suggest setting your timer for 80% of recommended cook time, and start to watch closely after that. Thanks, again!! item not reviewed by moderator and published
They turn out great! item not reviewed by moderator and published

Not what you're looking for? Try:

Sugar Biscuits

Recipe courtesy of Bobby Flay