Southern Biscuits

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Easy and delicious- enough said. Make these biscuits once and you'll be hooked. Thanks, Alton!

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The is a good recipe. I will definetely make them again. Thanks Alton :

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This is a great recipe, but it does take a little practice to get right. Like Mr. Brown suggested, I used 1 part cake flour to 3 parts AP flour. It's also a good idea to mash your cold shortening and butter in with just 1/4 cup of flour. This will be a LOT easier. After they're well incorporated w/ each other, add the rest of your flour. Proper southern biscuits look the way they do because the dough is lumpy. So, it's very important to only work the dough until it's combined. Note that unlike cookies, these biscuits will not widen in the oven. So the width you cut is the width you'll get. And finally, baking temps should depend on the age of your oven. If you have a new oven try cooking at 400 degrees.

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Amazing! The biscuits were light and fluffy and they had a great flavor. They were easy.

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AWESOME!!! Just like grandma use to make!

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Made today for breakfast, and everyone loved them. Delicious and very easy to make.

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This recipe was easy to follow, I especially like that there isn't a lot of ingredients. The biscuits came out delicious, I have made these biscuits twice now and both times they came out great.

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These biscuits are great! I've made them several times, and they have turned out perfect each time. I tend to use all butter because I don't have shortening, and I use Alton's tip for subsituting a cup of milk and a teaspoon of lemon juice for the buttermilk. It works, and the biscuits are perfect every time. Baking them in an a cast-iron skillet seems to cook them best.

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I made these for a snack at the coffee shop and they are delicious with my pumpkin latte!!!

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these are the best biscuits i've ever had!!!i'll never EVER buy canned biscuits again!!! :