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Southern Biscuits Recipe

Southern Biscuits

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (485)

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Average Rating:

Total Reviews: 485

Showing 11-20 of 485

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  • on March 23, 2013

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    These were very good biscuits. I was surprised that you use room temp shortening & 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!

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  • on March 06, 2013

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    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.

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  • on February 06, 2013

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    OMG! I've never been This is the best recipe for biscuits & 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

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  • on February 03, 2013

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    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.

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  • on February 03, 2013

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    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.

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  • on January 30, 2013

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    Easy. Delish

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  • on January 30, 2013

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    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.

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  • on January 30, 2013

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    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!

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  • on January 27, 2013

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    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.

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  • on January 26, 2013

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    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.

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