Southern Biscuits

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Yum! Since I don't like to use shortening, I used an entire stick of butter. They turned out delicious!

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Very happy we chose this recipe for our biscuits. Dough was extremely sticky so we worked in a lot of flour and they still came out great. Like others we used only butter - maybe why it was over sticky - but the flavor was awesome. Lowered the salt a bit since we used all butter. Think it was really important we made sure everything was very chilled. Alton rules!

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I used only butter because I wouldn't eat crisco alone therefore I don't believe in using it in baked goods. I cubed up some english cheddar, and snipped some chives and they came out delicious. Hot with butter out of the oven. Fantastic recipe.

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For some reason, this recipe is on FoodNetwork,com 3 times, so I left this comment on all of them. But nothing else we make is as consistently described as "perfect." These are.

Tall, light, fluffy, tender, and delicious. Definitely Good Eats. A staple for any one of our big American-style dinners.

Tips:

• YouTube this recipe's episode, "The Dough Also Rises," to see the process.

• The online recipe was updated from the episode's. Stick with it. Less fat, and table salt sifts better.

• As irishlullaby commented, reduce the baking powder to 3 tsp [1 Tbsp]. The 4 tsp is too chalky tasting.

• No buttermilk? 1 cup of low-fat milk + 1 Tbsp of lemon juice/vinegar = substitute. It's not as thick, though.

• Using a scale? 10 oz flour, 8 oz buttermilk, 1 oz butter, 1 oz shortening.

• Use butter-flavored shortening, if you have it.

• These have less than 5g fat per biscuit. Other biscuit recipes call for tons butter/shortening. These have much less, but still are amazing.

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Fantastic biscuits ! I used 2% milk and 3/4 teaspoon of white vinegar because I didn't have butter milk on hand, floured a piece of plastic wrap, and floured my hands to avoid the dough sticking to my hands, folded as directed but made biscuits 3/4's of an inch (which makes 12 biscuits and baked at a lower heat of 400 degrees on a greased baking sheet. The flakiest biscuits I have ever tasted, " great recipe Alton, an A+ ! "

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These biscuits were amazing. I used salted butter and did not add sugar (adding sugar would make them scones. My husbands great grandmother used to make biscuits all the time being from the south. He said his grandma would have been proud because they tasted just like he remembered hers tasting. I have tried a few different recipes for biscuits and I know that if I don't hear "it tasted like grandma's," keep trying. This was the only time I got that compliment so I now know I have my go-to biscuit recipe! Thanks Alton for making me a biscuit rockstar!
The only thing was that I didn't have a round cookie cutter (could have make pumpkin, christmas tree, or a variety of other shaped biscuits but not round so I just used a glass.

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I cannot get enough Alton in my life. This was my first time making biscuits and they came out perfect! I can't wait to have my family try them. And they are so easy to make, which may be a bad thing because I'll just be making biscuits all the time.
Alton, send a message up to Ma Mae telling her that her biscuits can't be beat <3

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Anytime I have ever tried to make biscuits they have come out tough. With Alton's recipe, they were tender, flaky, and flavorful; and that was eating the last biscuit cut from the "reworking" the dough for a third time. I made the recipe exactly as given and had no issues.

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I used unsalted butter which could be the reason my biscuits had no flavor. Should there be any sugar in the recipe? They were flavorless. Alton never disappoints, so I don't know what happened with this recipe.

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great recipe. A good cook but could never make biscuits. My 14 year old son did the mixing and cutting. So easy and oh so flaky soft and good. I've found my recipe for biscuits. Can't wait for hubby to try. His Mom made the best biscuits and this should serve as a great substitute. My son and I made sausage biscuits and canadian bacon biscuits. Great breakfast sandwich. Will make again. Thanks Alton.