Southern Biscuits

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After years of using my grandmother's biscuit recipe and having such mixed results like they would come out perfect one time, flat the next, tastes like eating cardboard the next. I had my dad tell me one time he was going to take a few with him fishing to use as sinkers!

Then one day while watching an old rerun of Good Eats there was this show with Alton's grandmother and together they both made biscuits. I have used this recipe every time since and have had no issues with it. I even made it from milk free products for my grand daughter who has life threatening milk allergies and they came out almost as good as the original recipe.

This recipe is a keeper and has been added to my personal recipe book. I hope they continue to show reruns of Good Eats for years to come.

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These turned out perfect! Thank 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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Finally, perfect biscuits! As a northerner, I was not born with good biscuit role models and often used the canned variety. I tried a few recipes and was either horrified by the amount of fat used, or they turned out dry or bland. These were PERFECT in every way. I even used skim milk with a touch of lemon juice in place of the buttermilk and they still were great. Flaky, tender, flavorful and tall. Thank you, Alton. You'll never see the canned ones in our house again!

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Easy to follow recipe my biscuits were very tasty but a little dry not as pretty as yours. i subd whole milk for buttermilk and used an old glass to punch out biscuits (a little bigger than your biscuit cutter do you think those changes hurt the recipe? i have been trying to make a good biscuit for years. i can't seem to get the hang of it. i would love some advice please

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Great biscuits, my picky family couldn't stop eating them!!! Did not have a scale to weigh ingredients so I used 2 cups of flour plus more for kneading, 2T of butter, 4T of shortening and I made my own buttermilk (1T of vinegar added to 1 cup of 2% milk.
I always use Alton for my base recipes and again this did not fail!!
TRY THEM!

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I agree they need more salt, and I used salted butter. The dough was really wet, but when they were done baking, they were fantastic! I wil be sure to make them again and add my own flare!

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This was a super easy recipe and they tasted great. I used regular milk and swapped the butter and shortning. They were awesome.

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They were fantastic. Super simple. Brings me back to my childhood. This is a great recipe to get those children in the kitchen. I may add chedder and a touch of chicken broth to make them dinner buscuits.

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This recipe is a keeper. I thought the dough needed a bit more salt but I did use unsalted butter. Other than that, the dough was wonderful, light and pillowy. Next time I'll try adding cheese and chives.