Southern Biscuits

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...I love biscuits & my family as well, but butternilk is not out favorite ingredient...Is their a substitute for buttermilk & still have the southern taste...???

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I've never made buttermilk biscuits before. This recipe seemed super quick and easy! I followed another's advice and used 1 part shortening and 3 parts butter. Still, I think they would have been a bit bland had I not added my own touch. Now, I'm not from the south so forgive me if I've broken a rule but, before baking, I dusted the tops with fresh ground black pepper. Then I melted 2 tablespoons of butter and stirred in about a teaspoon of clover honey. Then I brushed the mixture on the tops and sides of the biscuits. The first bite as it hit the tongue was heaven!

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I always wanted to learn how to make really good southern biscuits and this recipe was it! I found this recipe from a quick google search on the web and in one minute I was making biscuits. This was the very first time baking any biscuits. Yes, the first time I made them, they came out more flat than fluffy. The next time I made them, I doubled the recipe and there seemed to be more milk. The dough seemed more sticky but the dough seemed more like it after I folded it a bit and added flour as needed. I used a coffee cup to press the biscuits in the dough as I remembered my mom doing that when I was little. The second batch came out looking and tasting just the way i wanted them to and they were delicious-so flaky! Just try the recipe a few times and you'll get it. So easy to whip up for a breakfast or dinner. Thanks Alton again!

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These are unbelievably easy, delicious, and flaky. We just make them as drop biscuits by forming them into loose balls/clumps of the dough. SOOOO GOOOOOOOOODDD

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I LOVE to make biscuits and make them pretty regularly for my "cheat" meal on Sunday morning. I think the world of Alton Brown and decided to give his recipe a try after watching the episode on my DVR. I'm really glad I recorded it because once AGAIN, the recipe on the site is not the same recipe from the show. I've seen this time and time again and I've resigned myself to NEVER make a Food Network recipe from the site unless I've seen it prepared on one of the shows. In the show, first of all, Alton weighed his ingredients. Considering that most people do not have a kitchen scale, the recipe lists measurements as opposed to actual weights. The amount for the salt - INCORRECT; the amount for the shortening - INCORRECT. In the show, he used a PINCH of salt and 2 OUNCES of shortening which is measured at 4 TABLESPOONS, not 2. I definitely agree with Kathleen from NC in that mine did not rise a lot (and my baking powder is definitely not old, but I compensated by making them bigger. We still enjoyed the biscuits, but in the end, my partner said he preferred my Freezer Biscuits that I make with heavy cream to these. I tend to agree but I do love a good Southern Biscuit made with buttermilk! And these are good!

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FIRST LET ME SAY, MY BAKING POWDER WAS NOT OLD, AND THEY WERE REALLY FLAT. BUT YUMMY.

SO SINCE MY FAMILY WAS SOON TO WAKE, I HURRIED UP AND MADE ANOTHER BATCH BUT JUST DOUBLED THE RECIIPE AND MADE TWELVE WITH DOUBLE THE RECIPE AND THEY WERE AWESOME. PERFECT SIZE.

I HAVE MADE MANY BISCUITS, (different recipes AND THIS BY FAR WAS EVERYONE'S FAVORITE!

I WILL DOUBLE THE RECIPE TO MAKE TWELVE FROM NOW ON, AND I WILL NEVER TRY ANOTHER BISCUIT RECIPE AGAIN....THIS ONE IS FINALLY IT!
GO ALTON BROWN WITH YOUR BISCUITS!!!

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I was trying this recipe for the first time yesterday when my oven's pilot light went out. I had no idea how to relight and didn't want to waste the dough, so I froze the raw biscuits in a heavy duty freezer bag. Today my building super fixed the oven and I popped in a test biscuit frozen solid. In 20 minutes it was golden brown, flaky and delicious. I ate it as an afternoon snack with ricotta and honey. yum!

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Made these, but with 3 parts butter and 1 part shortening. They taste better than either of my grandma's biscuits!
I read a lot of these ratings that say they didn't rise enough, and that is likely because your baking powder isn't fresh. I write the date on mine when I open it and replace it every few months or so. The expiration date is the date the bp will naturally stop working without being opened, but it has only a 6-month window after it's been opened before the chemicals inactivate. Also, if they aren't flaky enough, make sure your butter is cold, right out of the fridge.
As always, Alton, this is a fantastic standard for a buttermilk biscuit.

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This was my first try making biscuits. They turned out perfectly! Flakey, light, and delicious!

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Just like the ones my grandma makes in the South. Watch out, though, 'cause the dough is super sticky all over everything! End results are totally worth it, though. Thanks for another fabulous recipe, Alton!