Southern Biscuits

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Awesome Recipe as always!

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These where great and super easy to do. Tasted amazing.

I see a few people with problems with the dough being sticky. Its will always be sticky. But once you kneed them in the flour on your counter they will absorb the flour and become less stick and more manageable.

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Super light and fluffy, best biscuits, EVER! I was out of butter so I used all lard in mine, no shortening.
To avoid the tougher biscuits that happen when you gather the scraps together, I just pat the dough into a square and cut square biscuits.

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Without a doubt the best biscuit recipe I've ever tried. Biscuits come out perfect every time. Light, flaky, with just that right amount of buttermilk flavor. As I have used it and become used to it, I've adapted it as my recipe for cheese biscuits, chive biscuits, rosemary biscuits and also as my recipe for scones. My apple, cinnamon, and raisin scones are beyond delicious!

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This is my go to recipe for biscuits and scones, they can become scones with the addition of some sugar and fruit, perfect each way. They are easy and light and fluffy. I make my own buttermilk all the time with vinegar added to milk. I use my food processor to cut up the shortening b/c it's faster. This is the only biscuit recipe you'll ever need.

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I thought the recipe was easy and the biscuits came out great. i usually buy packages that say "just add water" but not anymore. this is going to be a recipe that i will use over and over again. thanks Alton!

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I tinkered a bit due to my Dad's renal diet requirements. Used 8 tbsp softened butter instead of 2 and 2. Used 2/3 c. sour cream and about 3/4 c. liquid Coffeemate (could use regular milk instead of buttermilk. Also added 1 tbsp sugar. Mine were done in about 12 minutes at 450 degrees. Delicious!!

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I was looking for a light, tall, fluffy biscuit. From the look of the recipe, that is what I thought I was getting, but instead mine turned out flat, kinda dry and crispy. I followed the recipe exactly and did not over-work the dough at all. I actually cut the biscuits right out of the bowl so that I would not overwork them too much or add too much additional flour. The biscuits were flaky, but not at all what I was hoping.

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I give them 5 stars for taste, but the dough was far too liquid. I had to add another cup of flour, and the appropriate amounts of baking soda, baking powder, etc., to get them dry enough to be able to roll out and cut. I have made this recipe before, and they were perfect. I followed the amounts in the recipe exactly, but I could have almost poured the dough onto the cookie sheet and baked one big biscuit/cake. Has anyone else had this problem with this recipe? I also used all butter.

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Yum! Since I don't like to use shortening, I used an entire stick of butter. They turned out delicious!