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Southern Biscuits Recipe

Southern Biscuits

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (489)

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Average Rating:

Total Reviews: 489

Showing 461-470 of 489

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  • on February 27, 2005

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    I have been craving biscuits like my dad used to make, and finally I have matched them. Thanks food network and thanks Alton Brown, the most entertaining man on TV. I make these almost every sunday with gravy. Really can't be beat and I get all the compliments.

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  • on February 16, 2005

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    No other word, but greattttt!!! I love watching Good Eats. Alton's precise approach to cooking makes for "good eats". I love biscuits and do pretty well as a Southern girl, but these biscuits are on the mark, simple to make, taste great and I have made them at least 4 times. I freeze the dough and wala. Pillsbury has nothing on me. Mmmmmm good. This has become my standard biscuit recipe.

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  • on February 05, 2005

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    I made the for my family last week, and they were divine. Very light, fluffy, and tender. THe best I have ever made!! Well worth the effort!! Way to go A.B. Another winning recipe!

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  • on January 29, 2005

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    This is a great recipe for fluffy southern style biscuits. It doesn't get any easier or better than this.

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  • on January 27, 2005

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    Alton, this is to easy to be as good as they are. Big thick fluffy wounderful Biscuits. I had them with 3 eggs over easy, ham, and strawberry jam with lots of butter. Later we put them in a big glass, poured milk over them, and spooned them up.
    Great just great,
    Thanks Alton
    Doug

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  • on January 27, 2005

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    great

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  • on January 23, 2005

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    Not only were these easy, they were inexpensive, and perfect with the main course (something from Rachel! A keeper.

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  • on January 22, 2005

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    Outstanding - light, fluffy, and the height they achieve is amazing (mine nearly tripled the original 1" height.

    The only liberty I took was to cut in the shortening with my food processor. I find that with any dough of this type - pie crust, scones, etc. - that it does the best job, and keeps the fat very cold. Also reduces the possibility of overworking the dough and toughening the end product....but other than that, it was all good!

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  • on January 22, 2005

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    For 11 years, I have been trying to make biscuits from scratch. I have had no problems with other breads; scones, muffins, popovers have turned out great. However, no biscuit recipe I have ever tried has amounted to much. Once, my husband declared my attempt at making biscuits as the "best homemade crackers ever." He did not know they were supposed to be biscuits! I am so glad that I watched and listened to Alton's tips. Those biscuits I made from his recipe actually look and taste like the real thing! I sang the "Halleluia Chorus" this morning!

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  • on January 21, 2005

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    I just threw out my mother-in-laws recipe, as these turn out perfect every time. I should know as I've made them everyday for a week. So that I don't have to worry about re-rolling the dough and having tougher biscuits, I press them into my insulated baking sheet and lightly cut them into squares. Perfect down to the last bite! They make wonderful fried biscuits the next day. My youngest son generally eats 4 biscuits at each meal. I could be in touble....thanks for helping this Yankee cook just a bit more Southern! Keep the recipes coming. Linda

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