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.

Traditional Southern Biscuits

Traditional Southern Biscuits

A simple homemade biscuit that is perfect for slathering with butter or your favorite jam or preserves.

  • Prep Time: 15 minutes
  • Total Time: 30 to 45 minutes
  • Yield: 8 to 10 biscuits


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 6 tablespoons cold, unsalted butter
  • 1 cup milk
  • 2 tablespoons melted butter, for brushing tops


  • Preheat the oven to 400 degrees F.

  • In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Mix well. Add the cold butter 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. If it is too dry, add a bit more milk as necessary to help the dough come together.

  • 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. Brush the bottom of a 10-inch round cake pan lightly with some of the melted butter. Place the biscuits in the pan, then brush them on top with the remaining butter, placing the biscuits about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.