Southern Biscuits

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
1 dozen
Level:
Easy

Ingredients
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk, chilled
Directions
Watch how to make this recipe

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams

Advice courtesy Mae Skelton

I don't have much use for recipes but the one you get on a bag of White Lily® self-rising flour is hard to beat. And it's a lot easier than the one my crazy grandson dreamed up.


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4.6 545
I will try it. I love to try  old people food because they do it better item not reviewed by moderator and published
There was way too much baking soda in this recipe. They taste like soap. I'd recommend cutting it down to 2 teaspoons.  item not reviewed by moderator and published
No other Biscuit Recipe Needed: These are absolutely the best biscuits ever! No need to look any further.  item not reviewed by moderator and published
This is so good and easy too. I will make this again. Thank you, Alton!  item not reviewed by moderator and published
These are my go-to biscuits for holidays (Easter, Thanksgiving, Christmas). They are easy and oh so yummy<br /> item not reviewed by moderator and published
Blah!  I followed this recipe to a T.  The consistency was great but there is something missing.  The flavor is boring and there is too much baking powder, since that was the most prominent flavor.  I'll keep looking for a good biscuit recipe. item not reviewed by moderator and published
Never made biscuits before and these were so easy I made 2 batches in one day. very basic, but that's what I was looking for when I made them. <br /> item not reviewed by moderator and published
Just made a batch using this recipe. Excellent outcome! Didn't have buttermilk at hand so used milk and lemon juice as substitute. Worked. Added a bit of sugar. Biscuits have crunchy crust but soft and buttery insides. Ate them with butter and lingonberry jam. Delicious! Thank you for the recipe. Easy, fail-safe, quick and delicious. item not reviewed by moderator and published
Making these for the second night in a row. They are so good. item not reviewed by moderator and published
An easy to follow recipe for sure! I have a batch in the oven right now. I also added maybe another 1/4 cup of flour to get the dough to "come together" a bit easier, but other than that I wouldn't change a thing...Another superb recipe that is a keeper! item not reviewed by moderator and published
I'm confused. I measured everything precisely as per the recipe, but this is more of a batter than a dough. No way am I going to get a cookie cutter to make shapes with this. I hope it still rises if I put some more flour in to try and save it. item not reviewed by moderator and published
These biscuits are so easy and quick to make. This was my first time making biscuits from scratch and I have been cooking and baking for over 30 years. These biscuits are delicious. Thank you Alton. item not reviewed by moderator and published
Fantastic! item not reviewed by moderator and published
These were really good, went so fast i only got one but I plan on making these again! item not reviewed by moderator and published
CRAZY good. Alton does it again. item not reviewed by moderator and published
These biscuits are very good. I like the idea of brushing melted butter on the top of them once they come out of the oven. I also like to make fresh peach chutney to accompany them. I wanted to try and find a good biscuit (similar to KFC) does and this one didn't disappoint. Yes, I do like the KFC biscuits too. item not reviewed by moderator and published
First time making biscuits. Followed this recipe to the letter and they turned out quite well. I brushed them with melted butter as soon as they came out of the oven and am very happy with my first run. I'll tweek this recipe a little just outa personal preference, but overall it's a keeper. item not reviewed by moderator and published
Awesome Alton! Best flaky biscuits ever. Thank you! item not reviewed by moderator and published
This is a great recpie!!! Does anyone know - can this be mixed up the night before &amp;amp; refrigerated until the next morning? item not reviewed by moderator and published
Thank You Alton brown now I can make biscuits!!!!! They are soooo good!!!! item not reviewed by moderator and published
I've been making these for a few years now. They are easy to make, quick and are very popular with my family. We all love them. item not reviewed by moderator and published
this is my favorite recipe. They are perfect!!! item not reviewed by moderator and published
I'm not sure why these biscuits have gotten so many stars. item not reviewed by moderator and published
Thank you Alton! I have tried, and failed, to make edible biscuits for years. They always turned out like hockey pucks! This time they were tender, light and fluffy. I used a pastry cutter to cut in the cold butter and shortening. They were done after 12 minutes in the oven. item not reviewed by moderator and published
To die for! I used almond milk and Earth Balance butter to make it vegan, but still soooooo yummy! I noticed someone mentioned putting a little honey in the batter. I think I'll try that next time. I am definitely making these again SOON! item not reviewed by moderator and published
These were very easy and quick to make. And healthier and cheaper than buying the canned or bakery biscuits! item not reviewed by moderator and published
These were excellent! I made sure to sift the dry ingredients and kept the butter pieces in the freezer until ready. I had to add a little more milk than the recipe called for and also added a tablespoon or 2 of vodka to help guarantee the fluff-factor. This will no doubt be my go-to biscuit recipe. item not reviewed by moderator and published
Best biscuits. Ever. I read through the reviews and made a few adjustments and on the first go everything was perfect; I had to bust out a quick second batch because the first ones were gone before my sausage gravy was finished. The night before I cut up my butter into little cubes and put it in the freezer, same thing for the shortening. When it comes time to add it to the dry mix it will be so easy to crumble with no melting or greasy fingers. I also started with 3/4 cup of buttermilk and added just a little more as needed to keep everything together, I don't think I used a full cup. These biscuits rise to double their height while cooking. I patted the mix out by hand and folded over 5 or 6 times before getting about a 3/4" thick slab. One batch I just cut with a knife and the second batch I used a 2" cutter, both came out beautiful. If you want the more rustic look I would skip the round cutter. Alton Brown has never done me wrong. item not reviewed by moderator and published
I think 15 minutes was too much. I can't imagine them being in for 20. I wish I took them out at 12. Due to all the raving reviews, I think I had high hopes for this biscuit. I ended up disappointed. They were just ok. It is a very simple recipe though, much easier than other biscuit recipes I've tried. item not reviewed by moderator and published
The original version for Alton's biscuits calls for 12 ounces of flour. Measuring by weight, not volume always works for me. I usually cut squares too, perfect biscuits every time. item not reviewed by moderator and published
I have a biscuit recipe I like already but it has never turned out as fluffy and light as I'd like. I took some tips from Alton on this one, as I usually do, and modified my recipe (that isn't far off from this at all). MAN What a difference. I added the baking soda, upped my liquid to 1 cup from 3/4 and divided my fat using half butter and half shortening. Awesome Alton, thanks again. item not reviewed by moderator and published
Perfect every time! item not reviewed by moderator and published
Love these biscuits, every time I make these they come out fantastic item not reviewed by moderator and published
I have tried all different recipes. This one blew them all out of the water. This goes to my permanent file. So big and fluffy and delicious. Thank you! item not reviewed by moderator and published
very good item not reviewed by moderator and published
I just made these biscuits and WOW! They turned out awesome!!! I made a double batch and I was able to get 15 of them. I will definitely use this recipe again!! item not reviewed by moderator and published
These were so easy to make and came out to the perfect texture. I slapped some butter on one as soon as they came out of the oven and it was heaven. I made them to use in my cornbread stuffing, but I ate ALL of the ones I didn't need. I will definitely make them again just to eat! item not reviewed by moderator and published
So Easy and Come out PERFECT! item not reviewed by moderator and published
These were the best biscuits I've made. I followed other suggestions....used 3t (1T) baking powder and flattened in to a rectangle to make square biscuits so I didn't overwork them. About 10 min in, I brushed the tops with butter. Cooked for 15 min but will try 14 next time item not reviewed by moderator and published
Had these last night with he family and a nice London broil plus gravy. They came out perfect. The ids loved cutting them out with a cup and watching them bake before dinner. They LOVE biscuits with dinner, it always makes them feel very homey. They were tender and flakey at the same time. .A very nice recipe that wasn't lumpy or hard in any way. They are a great addition to any gravy meal. item not reviewed by moderator and published
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmy item not reviewed by moderator and published
Who says biscuits have to be round? Divide dough into squares and there is no second cutting for slightly less tender biscuits. item not reviewed by moderator and published
So airy and good! First time making these, and they are as great as my moms! And that's saying something! Thank you! item not reviewed by moderator and published
I think the only biscuits are: http://smittenkitchen.com/blog/2013/03/my-favorite-buttermilk-biscuits/ item not reviewed by moderator and published
These were perfection and couldn't be easier to make. I used butter-flavored Crisco shortening. This will forever be my go to buttermilk biscuit recipe! Great with honey! Yum! item not reviewed by moderator and published
Definitely the best biscuits I have ever made. I made my own buttermilk. I didn&amp;#39;t have shortening so used all butter. They are easy. Yields a good amount. Hubby loved them. Few that were leftover stayed soft. It&amp;#39;s a keeper. Thanks Alton! item not reviewed by moderator and published
These were awesome. Very little effort...and super yummy. You cant taste the baking powder--so don&amp;#39;t worry about cutting it. &amp;#60;3 yummmm item not reviewed by moderator and published
Super easy, flakey and the perfect biscuit! item not reviewed by moderator and published
I would give this a five BUT I think he uses way too much baking powder-- FOUR teaspoons... if you use that much you can really taste the stuff and I hate that. My main reason for my grumble is his video on this biscuit-- where he dialogues the recipe alongside his Grandmother. He measures his buttermilk by say &amp;#34;a pint&amp;#39;s a pound the world around&amp;#34;. Oh really Mr Brown?. So what if I weigh out a pint of heavy honey-- is that going to be pound? I bet not... ALSO a PINT in the UK is 20 TWENTY fluid oz, not 16 so the UK pint is definitely NOT going to be a pound. Actually I measured it carefully and my USA pint is 15.6 ounces. So quit with the silly inaccurate sayings before you mislead somebody. If you want to measure two cups, use cups or a measuring jug, not by the pound! SIlly! item not reviewed by moderator and published
It was very wonderful!!! item not reviewed by moderator and published
Easy recipe that makes delicious biscuits. The perfect compliment to strawberry rhubarb jam i purchased at the farmers&amp;#39; market! item not reviewed by moderator and published
They were perfect, just like my southern grandmother&amp;#39;s biscuits - they vanished quire quickly in my house! item not reviewed by moderator and published
This recipe was so easy!!! These biscuit don&amp;#39;t last very long in my house. They are very flaky and moist. I also add garlic and cheddar to make cheddar biscuits. item not reviewed by moderator and published
OMG I love Alton&amp;#39;s recipes. I changed this one to coconut butter and coconut cream to make it vegan and it was magnificent!!! item not reviewed by moderator and published
Quite simple and delicious. The second time I made them, I added caramelized onion to make them savory. Nice recipe to either keep as fluffy biscuits or to customize. item not reviewed by moderator and published
Easy, easy to make. I've been coined an honorary Southern girl because of this recipe! item not reviewed by moderator and published
Made some this morning, perfectly flaky and delicious! item not reviewed by moderator and published
So easy, light and fluffy. item not reviewed by moderator and published
How can something so easy to make, taste so awesome? Add a little butter and jam, oh my! I'm ready for more! item not reviewed by moderator and published
PERFECT it surprises me that someone could omit the salt and say these biscuits have no flavor. HELLO.... unsalted butter needs that bit of salt and yes butter has more water than shortening so an all butter dough will be stickier.Butter contains almost 10% water after all. These are by far the best biscuits EVER... but follow the directions people, if something goes wrong it is not the recipe Great tip, when rushed for time, prepare dough in am or in afternoon and refrigerate. Then at dinnertime pinch off and roll 2-3 inch balls, press into cast iron pan and bake. They are fast and soooooo gooooood. item not reviewed by moderator and published
easy and great results. item not reviewed by moderator and published
Ma Mae biscuits are the best!!! Thank you Ma Mae for teaching Alton how to make your biscuits!!! item not reviewed by moderator and published
What a great recipe. For the longest time I have tried to find a biscuit recipe comparable to my grandmothers (which we unfortunately did not get before her passing. This recipe is spot-on!! The only issue I had, which wasn't with the recipe, it was that the bottoms of my biscuits got to crispy. I'm not really sure what to do about this, but I'm going to try buttering the baking sheet next time and/or moving the rack up. item not reviewed by moderator and published
Best biscuits ever!! I added 1 1/2 tbs of sugar to the mix i like them a little sweet...the second batch after kneading the first were still little and fluffy like the first..the mix is sticky like stated but i can deal because these are the best!!! i got 16 out the mix item not reviewed by moderator and published
Awesome biscuits, this biscuit recipe is the only one my husband likes!!! They are light and easy to make and delicious!!! item not reviewed by moderator and published
White Lily flour and Crisco makes these perfect! : you can also add mashed sweet potatoes and they're really good. item not reviewed by moderator and published
Yum!!!! Easy, great flavor and not dry at all. Have never successfully made from scratch biscuits with shortening. Usually use a recipe with self-rise flour and vegetable oil that tended to be a little crumbly. So glad I decided to gave this one a try. item not reviewed by moderator and published
Very tall, very fluffy and very good! item not reviewed by moderator and published
Forgot to add that we cooked them for 15 minutes at 400. To those having issues with the rise, make sure your baking powder and soda are fresh and that your oven is preheated before you pop them in. item not reviewed by moderator and published
Hardly rose at all, but taste was okay. Dough was incredibly sticky. I think I'll try Ma Mae advice next time. item not reviewed by moderator and published
1st time making biscuits from scratch and they came out perfect! Ready at 13 min. item not reviewed by moderator and published
Good recipe. I baked the biscuits for 13 minutes and that was enough time. item not reviewed by moderator and published
These were very good biscuits. I was surprised that you use room temp shortening &amp; butter but they were puffed up like no other biscuit I ever made. This made 7 HUGE biscuits. I used 1 t. of salt, b/c salt makes it more flavorful. Also I brushed on a little buttermilk on the tops before baking, keeps them from browning too much and a nice glisten. I backed off the time a bit, even baking huge biscuits, 15 min. is almost too much. Yummy, made sausage gravy for some and strawberry jam for the rest! item not reviewed by moderator and published
My very first time making biscuits from scratch. Instructions were easy and results were excellent. My gas stove warms up pretty well so 15 minutes cooking time was more than enough. Maybe I will try 13 next time. Other than that, it was perfect. Thanks Alton Brown. Now I won't have to buy the canned stuff anymore. item not reviewed by moderator and published
OMG! I've never been This is the best recipe for biscuits &amp; super EASY to make if you go strictly by the directions. If I can do it ANYONE can do it! LOL.I don't like can biscuits but my grandma isn't with me anymore so I haven't had a good biscuit since she went home to be with the Lord. She'd be proud of me cuz now I can make biscuits.lol item not reviewed by moderator and published
This recipe is sooo fool proff that I goofed on TWO fronts- I switched the baking soda and powder, and then added double the milk it called for. Still fluffy, still delicious, so quick and easy. item not reviewed by moderator and published
Easy. Delish item not reviewed by moderator and published
I cannot stop eating these. They're light and slightly buttery. I made these as drop biscuits instead of cutting them. I used a regular spoon and dropped about a 2 inch heap onto a baking sheet. It took 15 minutes at 450. I will definitely make these again. item not reviewed by moderator and published
I was looking for a biscuit recipe to replace the canned variety we buy at the stores and I have also been itching to start practicing with baking now that I got the grill down packed. I take reviews very seriously so I decided to try these since they were almost all positive. These were very good! I didn't have buttermilk on hand and I haven't had much luck with making my own so I just used milk. I may add a touch more butter next time and my significant other requested honey in the batter which I may do also. The dough, aside from being sticky as stated, was very soft and easy to work with. These biscuits raised to easily double if not more than their original height which I was very happy about. I will definitely make these again! item not reviewed by moderator and published
CAN be made DAIRY FREE! I just made these using dairy free/soy free butter and rice milk, because my husband has a dairy allergy. They turned out perfect and delicious and I am so pleased to find one more thing I can make that he can eat. They rose and browned nicely and only had to bake for 15 minutes. I will make these again for home and for the bakery I work at. item not reviewed by moderator and published
Very easy and basic biscuits. I patted the dough out, folded it over, and patted back out, three times to add layers. Rolled out to 1/2 inch thickness and they were still nice, tall biscuits. I imagine 1 inch thick would be good if you like towering biscuits. Baked for the minimum time and they were very brown on top and approaching overdone. I would recommend knocking a minute or two off the cooking time for safety's sake. Served mine w/ poached egg, sausage patty, and red eye gravy. Extremely good. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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..... item not reviewed by moderator and published
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! item not reviewed by moderator and published
Fantastic! Had to use all butter, since I ran out of shortening. This will definitely be my go to recipe for biscuits item not reviewed by moderator and published
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!!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Easy and delicious- enough said. Make these biscuits once and you'll be hooked. Thanks, Alton! item not reviewed by moderator and published
The is a good recipe. I will definetely make them again. Thanks Alton : item not reviewed by moderator and published
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. item not reviewed by moderator and published
Amazing! The biscuits were light and fluffy and they had a great flavor. They were easy. item not reviewed by moderator and published
AWESOME!!! Just like grandma use to make! item not reviewed by moderator and published
Made today for breakfast, and everyone loved them. Delicious and very easy to make. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made these for a snack at the coffee shop and they are delicious with my pumpkin latte!!! item not reviewed by moderator and published
Pillsbury Look out these are great. item not reviewed by moderator and published
The trick is when you're folding on a floured surface. Make sure you put plenty of flour on the surface and then plenty on top of you dough. It will still be very much like a batter, but the flour shield on top and bottom will allow you to press and shape pretty easily. item not reviewed by moderator and published
Also, I used the fat from the turkey drippings instead of shortening. It was amazing!!! This is my new go to biscuit. item not reviewed by moderator and published
Same thing happened to Me! Big Mess! item not reviewed by moderator and published
I would say you could mix all but the buttermilk and refrigerate that overnight and then do the final mix in the morning. item not reviewed by moderator and published
I would say you could mix all but the buttermilk and refrigerate that overnight and then do the final mix in the morning. item not reviewed by moderator and published
Because they're insanely good. If they didn't come out, the fault's on you. The fact that everyone else has made them come out so delicious is a testament to that. item not reviewed by moderator and published
But then they won't be vegan. :-/ item not reviewed by moderator and published
Forgot to add I baked at 425 for 12 mins! item not reviewed by moderator and published
It's something you just have to watch with your personal oven. Always check baked goods at 10 minutes, you'll never be sorry. Mine take 10 minutes. item not reviewed by moderator and published
get a life item not reviewed by moderator and published
Coconut butter? I would sugges using Earth Balance. It's delicious, good for you, tastes like butter, and is vegan. item not reviewed by moderator and published

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