Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Total:
1 hr
Prep:
30 min
Inactive:
15 min
Cook:
15 min
Yield:
8 biscuits
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.

Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.

Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

IDEAS YOU'LL LOVE

Breakfast Biscuits

Recipe courtesy of Ree Drummond

Black Pepper Biscuits and Sausage Gravy

Recipe courtesy of Trisha Yearwood

Sherla's Southern Greens

Recipe courtesy of Michael Symon

Southern Collard Greens

Recipe courtesy of Guy Fieri

Buttermilk Biscuits

Recipe courtesy of Gourmet Magazine

Biscuits and Gravy

Recipe courtesy of Bobby Flay

Traditional Southern Biscuits

Southern Biscuits

Recipe courtesy of Alton Brown

Southern Biscuits

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking