Southern Biscuits

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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.

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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.

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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!

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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.

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Easy and delicious- enough said. Make these biscuits once and you'll be hooked. Thanks, Alton!

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The is a good recipe. I will definetely make them again. Thanks Alton :

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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.

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Amazing! The biscuits were light and fluffy and they had a great flavor. They were easy.

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AWESOME!!! Just like grandma use to make!

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Made today for breakfast, and everyone loved them. Delicious and very easy to make.