Traditional Southern Biscuits

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Southern Sunday Supper

Rated: 4 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
15 min
Level:
Intermediate
Yield:
8 biscuits

Times:

Prep: 30 min
Inactive Prep: 15 min
Cook: 15 min
Total:: 1 hr 0 min

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Ingredients

4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon salt
4 tablespoons butter, cold
1 cup solid vegetable shortening, cold
2 cups milk

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.

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Comments & Reviews

recipe Traditional Southern Biscuits
cindy Weare, NH 02-21-2010
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sink like lead
Rated: 1 stars out of 5

I made these exactly. The dough was too sticky. They took longer to cook than what the recipe said and were very heavy. ... Won't bother with these again since I found a lighter and good recipe after this that contains much less lard and rise much higher!Read more
recipe Traditional Southern Biscuits
Angela Central City, KY 01-07-2010
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You Can Always Add But you Can't Take Away
Rated: 5 stars out of 5

As Emeril Say's "Baking is in formulas so everything has 2 b just right & You can always add but you can't take away"
recipe Traditional Southern Biscuits
Nina Cambridge, MA 08-24-2009
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Best biscuits ever
Rated: 5 stars out of 5

I've made several biscuit recipes in the past and had trouble. They didn't rise or were dry or something. These were... PERFECT! I did have to add a little more flour because the dough was pretty sticky, but they rose beautifully. They were so light and fluffy... much better than the Pillsbury Grands!Read more
recipe Traditional Southern Biscuits
Carrie Arlington, TX 07-26-2009
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ehhhh...ok
Rated: 3 stars out of 5

I didn't think these had much flavor but they weren't bad. I think next time I'll stick with the buttermilk biscuits over... these. I did follow the advice in previous reviews to use less milk and it worked well.Read more
recipe Traditional Southern Biscuits
Trish Glenmoore, PA 05-05-2009
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Just like my Grandmom's
Rated: 5 stars out of 5

I have been trying to figure out my Grandmother's biscuts for a long time. She was a little of this and little of that kind... of cook. You know the kind, no measurements. She has passed on, but I took her advice when working this recipe: (1) Go slow on the liquid, and (2) don't work it too much. Read more
recipe Traditional Southern Biscuits
Alison Nipomo, CA 12-16-2008
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Complete Goodness
Rated: 5 stars out of 5

I didn't alter the ingredients at all and my dough turned out perfect! (although i do recommend on adding just a little milk... at a time, it gives the flour a chance to absorb it and you can stop when your ready and you won't get soup) These are the some of the best biscuits I have ever had!Read more