Southern Biscuits

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For nearly 50 years I made hockey pucks and/or rocks. I can now make scrumptious biscuits. It is even easy. Was it the explanation of flour that really helped? I never knew there were different flours. Soft, hard, winter, etc. Thanks!

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I am always very careful when measuring and was surprised these biscuits came out with a bit of a bitter taste to them. I believe they would have come out fine if I had left the baking soda completely out of the recipe.

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They're great as is but terrific as topping to stew (chicken in this case....add some extra seasoning as appropriate and you have the perfect biscuit

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This recipe was simple and made awesome biscuits! Tender, tall and light. I used King Arthur all purpose flour and Gold Medal All purpose. The King Arthur made the taller biscuits. Highly recommend this recipe.

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First time making biscuits. Now I understand all the fuss.

Easy to do, tastes great. I did "soften" up the flour by using 75% AP and 25% cake flour.

Yum. Gotta go eat more of them.

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I made these using coconut oil in place of the shortening as I no longer allow trans fats in my home. I've had amazing luck with coconut oil in my baking, and these were no exception. Super tasty.

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I have tried many recipes for biscuits and have found that most offer poor flavor. Alton Brown's recipe is exceptionally flavorful, texturally superior and easy to make. Don't bother searching for other biscuit recipes. This is the only one you will need.

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My wife is not a fan of biscuits. She is more of a corn bread fan but she loves these. I have made them several times now at her request.

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These deserve a 5 for the no fail recipe. The inside was excellent but I found the tops and bottoms a little to crusty. I usually brush melted butter on the pan and the biscuit tops before baking. Does this make the difference or does using lard rather than shortening and butter make the difference? Kentucky Cook

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this is a great receipe! very easy and my husband loves it!