Southern Biscuits
Show: Good Eats
Episode: The Dough Also Rises
Rate This RecipeRead users' reviews (485)
- Recipe categories: Buttermilk, Dairy,
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Average Rating:
Total Reviews: 485
Showing 461-470 of 485
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By dougwigley_1358672
sugar land, TX
on January 27, 2005
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Alton, this is to easy to be as good as they are. Big thick fluffy wounderful Biscuits. I had them with 3 eggs over easy, ham, and strawberry jam with lots of butter. Later we put them in a big glass, poured milk over them, and spooned them up.
Great just great,
Thanks Alton
Doug
By da_nextfifty200...
Apex, NC
on January 27, 2005
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great
By scottldrake_1093351
Seattle, WA
on January 23, 2005
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Not only were these easy, they were inexpensive, and perfect with the main course (something from Rachel! A keeper.
By sundevilpeg
chicago, IL
on January 22, 2005
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Outstanding - light, fluffy, and the height they achieve is amazing (mine nearly tripled the original 1" height.
The only liberty I took was to cut in the shortening with my food processor. I find that with any dough of this type - pie crust, scones, etc. - that it does the best job, and keeps the fat very cold. Also reduces the possibility of overworking the dough and toughening the end product....but other than that, it was all good!
By r_christmas_5907243
Charlotte, NC
on January 22, 2005
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For 11 years, I have been trying to make biscuits from scratch. I have had no problems with other breads; scones, muffins, popovers have turned out great. However, no biscuit recipe I have ever tried has amounted to much. Once, my husband declared my attempt at making biscuits as the "best homemade crackers ever." He did not know they were supposed to be biscuits! I am so glad that I watched and listened to Alton's tips. Those biscuits I made from his recipe actually look and taste like the real thing! I sang the "Halleluia Chorus" this morning!
By lindabiles
Lilburn, GA
on January 21, 2005
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I just threw out my mother-in-laws recipe, as these turn out perfect every time. I should know as I've made them everyday for a week. So that I don't have to worry about re-rolling the dough and having tougher biscuits, I press them into my insulated baking sheet and lightly cut them into squares. Perfect down to the last bite! They make wonderful fried biscuits the next day. My youngest son generally eats 4 biscuits at each meal. I could be in touble....thanks for helping this Yankee cook just a bit more Southern! Keep the recipes coming. Linda
By laemalone_1910262
Pensacola, FL
on January 21, 2005
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I'm almost 50, and can finally make bisucits!! Thanks Alton!
By bjradford_1337038
santa rosa, CA
on January 04, 2005
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I'm from the south and to my horror could not make a decent biscuit to save my life...(Ishould have paid MORE attention to my grandma! Thanks Alton (More specifically Thanks A's G'ma!!!
By hm_1386969
danville, VA
on December 05, 2004
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these biscuits wre the best ever i will make sure i make them again
By boyzrus_760832
Lodi, CA
on November 28, 2004
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I have never taken the time before to make biscuits from scratch, what with bisquick being so easy. Alton's recipe looked so simple though, and so GOOD that I had to try it . I am so glad I did ! Without much more effort than opening a mix, we had scrumptuous,fluffy home made biscuits that were equally great with butter and honey as they were with country gravy !
Light, fluffy and SO worth the minimal extra effort. Alton does it again... YUM !