Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Buttermilk Biscuits

Buttermilk Biscuits

For breakfast, lunch, or dinner, buttermilk biscuits just can't be beat! These work well in place of dinner rolls.

  • Yield: 12 biscuits


  • 2 cups bleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons (3/4 stick) chilled unsalted butter, plus more for serving
  • 1 cup buttermilk


  • Preheat the oven to 425°F.   Sift the flour, baking powder, salt, and baking soda into a large mixing bowl. Add the butter and work it in with your fingers or a fork until the mixture resembles coarse crumbs. Stir in the buttermilk just until the dough comes together, being very careful not to overwork the dough.   Lightly dust a work surface with flour. Turn the dough out onto the work surface and pat into a 1/2-inch-thick round. Cut out the biscuits with a 2-inch cookie cutter, re-rolling the scraps. Place the biscuits about 1 inch apart on an ungreased baking sheet.   Bake until golden on top and lightly brown on the bottom, about 12 minutes.   Serve warm with butter.