Southern Biscuits

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Awesome recipe! Afraid of overworking the dough, and warming the butter too quickly, I formed my dough in a food processor, turned out to be wickedly easy. These biscuits were moist, tender and flaky. This recipe's a keeper!

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I just made these and my boyfriend like them and he is a very tricky eater. I didn't roll the biscuits out I just hand patty them cause we like them big. The one thing I added was some butter and honey on top. First time making biscuits I think I found a winner.....

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These biscuits are delicious!!! I recommend refrigerating the dough before adding buttermilk for about 30 minutes It makes the dough MUCH easier to handle. Awesome recipe will make many more times!

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Fantastic! Had to use all butter, since I ran out of shortening. This will definitely be my go to recipe for biscuits

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These biscuits are great! I substituted whole milk for buttermilk and all butter for shortening(what i had on hand. I've never made biscuits before and these rival my grandmother's!!!!!!

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I tried this recipe on a cold, snowy day. It is a good basic buscuit recipe that can be easily followed. Missing the shortening, I substituted with butter and coconut oil (solidified. The biscuits turned out soft and buttery. Had some with a bowl of whole oats and a cup of coffee. Try them with a touch of hot pancake syrup. Awesome!

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I don't believe making the perfect biscuit is something you can tell, or show, someone how to do because making the best biscuits are more than getting the ingredients 'right', it's having a feel for the dough, and you can only know what the dough is supposed to feel like by putting your hands into it and 'feeling' the dough. This recipe caught my eye because the flour to fat ratio is much better, but I question the measurement of liquid. I used ¾ cup and was perfect. Use only enough liquid to keep the flour together in a moist unit, not firm and tough.

**Let the dough rest after mixing at least 2 minutes – It’s the second most important step! Don't rush this part. I don't roll my biscuits, but rather pat them to a thickness of about an inch. Use a biscuit cutter (dip it into the flour canister then reform the leftover dough to cut more biscuits. Biscuits freeze beautifully. Freeze separately on cookie sheet then move to an air tight container until needed.

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These are absolutely the best biscuits I have ever had! Many biscuit recipes I've tried were too crumbly or dry, but these are moist and fluffy.

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Super easy, my first time making homemade biscuits for the holidays. The only thing that I did diffrent was once you mix in the buttermilk to the dough it is very sticky. I just add a 2-3 more tablepoons of flour to the dough to make it less sticky. And they come out perfect and flakey everytime. I will say that depending on your stove that 20 minutes is simply a guideline. I also lower the degree to 420. Once the tops get a little brown, I also top them with a touch of melted butter, let them bake for 3 more minutes and then I take them out. I ended up making more of these all weekend. I will also try with with cheese mixed next time. Thanks Alton!

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I make these biscuits every weekend. I usually use lard instead of shortening and they come out great. I have added pumpkin for a sweet biscuit and really like using black pepper, extra sharp cheddar, and carmelized Sweet Mayan onions. Making a batch of the onion-cheese for a brunch party tomorrow. They are always a hit.