Southern Biscuits

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Very good. I took the easy road with my food processor then patted it down 4x 12 cut into 2" pieces. Little melted butter on top when done.

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Great recipe, but here's a tip for you, Alton Brown, about using all your biscuit dough and having them all be light and fluffy. Roll the dough out into a square or rectangular shape. Using a butter knife dipped in flour, gently cut the biscuits into squares. No scraps and no re-rolling the dough! :D

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Super simple!! I will decrease salt to 1/2 tsp next time. Recipe also works well cut in 1/2.

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This is the best recipe for buttermilk biscuits I have ever made! I also have some white lilly flower from NC so even made better. Am sure ap flower is great also.

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The biscuits just came outta the oven. This recipe is so simple and they are done in no time; it's ABSOLUTELY worth the extra 10 minutes of mixing, rolling, and cutting. Pillsbury got nothing on these. Super fluffy and probably one of the best batches I've ever made!

I 1.5x the recipe and used half a cup of heavy cream. Can't wait to bring these to the Thanksgiving table tomorrow! Alton, we love you ;-

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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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Wow! I keep kosher and can't eat dairy with meat; so, since regular milk (minus 1T plus 1T lemonjuice is a buttermilk substitute, I used soy milk and lemonjuice instead. I also substituted stick margarine for the butter. These were awesome! Fluffy, tasty, delish! Lactose intolerants out there, try these substitutes.

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These are really quick and easy. I realize it's the "old fashioned" way to do biscuits, but in the end, it's worth it. This is the go-to biscuit recipe going forward...

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Awesome recipe! Easy to make and come out delicious! This was my first time making biscuits from scratch and I served it on Thanksgiving, so I took a chance by putting these out on my table without doing a test run beforehand. Glad I took the chance, what a success! I will never buy pre made canned biscuits again...so easy, so fresh, and so delicious! Thanks Alton!

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These are so simple and so delicious. Do not be intimidated by trying to make these from scratch. My family gets excited every time they see me making them. I will never go back to the canned ones again. I also just saw this show on a re run and it was so funny with his grandmother. Make sure you put the biscuits side by side, they are so right they puff up so nicely.