Southern Biscuits

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These were good but the recipe does not say that you need to use 1 cup all purpose flour and 1 cut cake flour. From what I gather, that would have made a difference in how fluffy these turned out to be. They were good but I would be interested to make them with the recommended ingredients.

This is not the first food network recipe that I have used that has the wrong ingredient or wrong amount of an ingredient posted. I suggest to other viewer to check them with the videos before you spend the money on food that might not turn out well.

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I ended up having to use all butter instead of the butter/shortening mixture. It came out amazing anyway though. I had a biscuit recipe that was decent, but these are way better. I can't wait to see what they taste like with the shortening.

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Alton? Ma Mae knew what she was talking about when she made these biscuits! I have NEVER been able to make a biscuit that was worth more than a door stop, but these? Ohhh my Lord and shut my mouth! lol AMAZING! Thanks for sharing a piece of your family history with the rest of the world. THIS one is for the history books! : And yes, White Lily Flour ROCKS!

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SO good! I'll never need another biscuit recipe. They were light, moist and delicious. They baked up really high-looked and tasted like a restaurant quality biscuit. Do yourself a favor and make a double batch. Freeze half for quick before school breakfasts. YUM.

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great recipe, but I dice up the fat, and then freeze all of the ingredients except the buttermilk, and cut the frozen butter into the flour in a food processor, and fold the buttermilk into the flour by hand. Makes EXTREMELY tender biscuits.

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Delicious! Everyone at home loved these biscuits. Next time however I'll add a little more salt than the recipe calls for because I usually only buy unsalted butter.

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AMAZING!!!!!!...just a tad salty but still amazing :

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The BEST biscuit recipe I've found!!! I had a little buttermilk left over after making fried chicken, so I decided to use it up by making these biscuits. I didn't have shortening so I just used all butter, it didn't matter the biscuits were light, fluffy and delicious. I've also used this recipe substituting regular milk for the buttermilk and the biscuits still turned out yummy!!!

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the best

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Light- Fluffy- Magnificent! I use this recipe as a base for most of my biscuits. Since I don't use a lot of buttermilk on a regular basis, I keep powdered buttermilk in my pantry and use it as a substitute, mixing it with the dry ingredients and then adding ice cold water before turning the dough out onto my floured board. I also use butter flavored shortening for more flavor.

I have made a sweet version of this recipe by folding cinnamon and raisins into the dough and glazing the tops of the freshly baked biscuits with a mixture of confectioner's sugar, milk and vanilla. And have also made a savory version with rosemary and cheddar cheese added.

Important note to those with convection ovens: This recipe works best with the convection fan turned "OFF".