Southern Biscuits

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A few people have mentioned freezing the dough. Can anyone tell me how I might be able to make these ahead of time? I want to try for Thanksgiving but with a new baby I am pressed for time! Thanks!
Sarah

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If not the best, these were as good as the best biscuits I've ever had. Making biscuits is always messy though, but worth it.

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YUM YUM

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I'm 67 and have been married 49 years. In all that time, I've only made biscuits once that I was happy about, and it was from an old Farm Journal "Cooking for Company" cookbook, but it was too troublesome and not near as good as this recipe from Alton, which is super easy. I only made 5 biscuits and used the rest of the dough on a concoction I put together using frozen cherries, Splenda, lemon juice, salt and a little butter, water and flour to thicken, then I divided and baked in 4 blue-speckled enamel camping cups. They were also yummy. I printed this recipe and will always use in future.

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My husband, who is NOT the pastry chef in our home, just made his version of these biscuits for "Fall Into Gravy," an annual event at church. The event is for men, so I didn't get to compare with other biscuits ; but I did get a biscuit hot from the oven. It was the best biscuit I've ever eaten. It had a light crunch on the outside, was flaky, fluffy and light. I could've eaten the whole pan, if he hadn't literally walked out the door with it.

He changed it up by using half bread flour and half all-purpose flour; and all butter. He froze the butter ahead of time, grated it in the food processor, and that, my dears, was a fabulous idea! He brushed the biscuits lightly with butter, which made a really beautiful crusty top.

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My husband , and I made these the other day with some pork tenderloin . They are by far the best biscuits I've ever made . Light , Flaky , and moist . I've tried the white lily recipe . It's good , but this recipe is awesome .

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OK, I love to cook, but I've never done biscuits (well, with the exception of having made them in industrial-size amounts in restaurants.

Great! No buttermilk--sub a cup of milk with tbls of lemon juice. Oh, no...no shortening? Wait! Tada! Yes! We have shortening. OK, so I'm off and running...biscuits are in the oven (even if they look a bit lopsided, and the home-made kielbasa/chicken country gravy is working...

It was...a meal! Biscuits came out great, but I really would like to have had real buttermilk. (There's always next time!.

Oh, and I felt sorry for the leftover KFC biscuit in the sandwich bag just sitting on the counter feeling sorry for itself!

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I grew up on White Lily flour biscuits, and loved them the whole time, but these are definitely better. I followed the proportions correctly, but dropped them instead of rolling them out (b/c that's how MY grandma made biscuits. I also let them sit on the pan for 20 minutes before baking. Excellent biscuits!

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Alton, you forgot to say whether or not to grease the pan!
Also, how do you do the moist glaze on top? My biscuits are always drier than the West Texas Wind in August! Also, biscuits must immediately be cut in half and filled with butter and honey if you want the butter to melt properly.

That aside, this is a good, solid basic recipe. Since I could not find my recipe cards, I was thrilled to find the proportions.

One more thought: In my family, the tradition has always been to pat out the dough, then cut it into rectangles with a knife. We are fifth generation Texans, so it's not likely to change anytime soon. It might have to do with the fact that we don't have cookie cutters in our kitchens. All our cookies are either dropped or baked as a giant sheet.

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I made these a while ago and they were great. A bit too small in size but tasted great. I then made them last nite and wow absolutely delicious. Did a few things different though. THis is what I did. Doubled the recipe and used AP flour, increased the baking powder by 1/2 tea. and used a 3in. cutter. They turned out so high and big. Then before putting them in the oven I brushed them with melted butter. OMG! So good. Then when they came out of the oven brushed again with the left over melted butter. These were the BEST biscuits I ever had!!! Thanks Alton!