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Southern Biscuits Recipe

Southern Biscuits

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Average Rating:

Total Reviews: 485

Showing 381-390 of 485

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  • on November 18, 2007

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    These biscuits were ridiculously easy to make. I did not follow the recipe to the letter...I had some soft margerine (the end of the stick that I subsituted for lard. The biscuits came out tall, golden and fluffy. Better than my Mom's, which I loved growing up. I may make these for dinner and maybe add garlic and green onions or some herbs...cheese? These are a great, basic biscuit. I topped them with a sausage gravy (brown, not white and my family went nuts!

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  • on November 16, 2007

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    Biscuits just aren't biscuits to me unless they are made with lard. And these do not have a high enough ratio of fat to flour for my taste.

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  • on November 05, 2007

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    The recipe was easy and the end result was excellent. The dough is really, really sticky but they bake up light and fluffy. I think I might add a tsp. of sugar next time just for a touch of sweetness. I didn't have a stainless steel baking pan like Alton recommended in the show, so I used 2 non-stick baking pans (the nesting type and my biscuits were a nice golden brown on the bottom. The double thickness kept the biscuit bottoms from burning. Also I baked the biscuits at 400 degrees because that's what he recommended on his show where his Ma Mae baked hers at 450 degrees.

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  • on November 04, 2007

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    So easy and so good. I can't imagine ever buying biscuits again.

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  • on November 03, 2007

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    My mom made biscuits on through our childhood, and she's is a very good cook, but these biscuits are to die for. This recipe will go to my personal cookbook.

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  • on November 03, 2007

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    Alton makes a BIG point about weighing the ingredients but makes basic errors. Water does NOT weigh 8 ounces per cup - it weights 8.33 ounces. Buttermilk is HEAVIER than water and weighs 8.6 ounces per cup.

    Wheat flour weighs 4.33 ounces per cup. Alton weighed out over 2 1/4 cups.

    He put too little moisture and too much flour according to his recipe.

    The best biscuits are made with cake flour (the soft winter wheat he mentions which is less dense than all-purpose flour. (Sifting DOES make a lighter biscuit

    If you make the proper conversions the recipe will work fine.

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  • on October 28, 2007

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    I've always been a little intimidated by making biscuits, because my grandmother was really, really good at it. However, this recipe was easy to follow and even easier to make! They tasted really good, and weren't tough at all. They did fall apart easily though!

    Try this out if you've always wanted to make biscuits but have been a little intimidated before. Just remember to not handle the dough too much beforehand, and they'll turn out perfectly!

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  • on October 20, 2007

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    Thanks to the buttermilk, biscuits had a tender crumb, unlike the basic baking powder biscuits. The biscuits left a metallic aftertaste on the tongue, because of the large quantity of baking powder. (This also happens when double acting baking powder is used. So, I decreased baking POWDER to 3 tsps, & increased baking SODA to 1/2 tsp. I prefer savory biscuits so I added cheeses (aged cheddar,& omano, garlic & onion powders, & herbs. VARIATIONS: add cooked bacon, sausage, ham, or jalapeno. TIP: grate FROZEN butter into flour; substitute yogurt or sour cream (thin with milk or water place biscuits side by side on sheet pan for tall biscuits; cut dough into wedges or roll dough & cut strips, squares, or diamonds (this eliminates the re-rolling of scraps; triple the batch & make vary the biscuits & freeze. ENJOY

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  • on August 27, 2007

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    This recipe, followed to the letter, turned out little flat hockey pucks. They were a pretty golden brown but crispy and not nread-like at all.

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  • on August 21, 2007

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    The first time I tried it I forgot I did not have buttermilk left so I just used milk and it did not turn out bad. The second however when I did use buttermilk they turned out really good.

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