Southern Biscuits

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super easy, turned out perfect.

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I'm from the South and these measure up to my high biscuit standards (although like just about everyone else who has commented I think that the recipe tastes better with a higher ratio of butter to shortening.

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Please don't blame Alton Brown for your lack of equipment or your inability to cook. Spend the $2 at Walmart for the proper measuring cups and look online for conversions from metric - they do exist, and you've proven you have a computer.
His recipes are among the best on the food network - or anywhere - for that matter. These biscuts are amazing and I love the scientific process he brings to cooking. Delicious! Thank you, Alton, for educating us deliciously and raising the bar with your recipes.

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These are the softest biscuits in 35 years I have ever made, thanks to Alton. YOU THE MAN!. Your directions have saved me from making hockey pucks.

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Very good and flaky and light. They rose very well. He does say in the recipe that the dough will be sticky, once you put the sticky dough on a well floured surface and sprinkle more flour on top (as he says in his recipe, it incorporates in enough to roll it out and cut.

A couple of tips
1 Sift the flour, it helps make them even more flaky (learned that from Emeril and it's a step I do in all baking now - HUGE difference
2 Grate frozen butter (I don't use shortening, just 4 TBSP butter, grate it and then put it back in the freezer until ready to incorporate in the dough (learned this from one of Guy's DDD stops

For those of you that deem it appropriate to give a recipe only 1 star because YOU don't have the needed equipment, then skip the recipe, very simple. Look for one which you can do. I'm not going to go and try to make homemade spaghetti, then give the recipe 1 star because I don't have a pasta machine, just ridiculous. BUT for all of you that are too lazy to look, Alton does have another recipe out there to use with cups, so stop whining
http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html

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tell ashley in beverly hill not to get her bloomers in a twist. adding lemon juice to milk makes buttermilk when you don't have buttermilk. just add slowely especially if you don't have scales to measure flour, that way you won't have soup for dough but it should be stickey after you have mixed it up. since i have never been able to knead dough i always over work it and get bricks-my aunt many years ago told me to flour both hands well, take my fork that i mixed with and put enough dough in my hand and rolls it into a ball, flatten with other palm into round shape for biscuit. only roll enough to form ball don't over roll it.

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These turned out amazing! I would have NEVER attempted these if I didn't have a food scale handy. I used a scant 2 1/3 C flour and 4TBS butter instead of the butter and shortening combo.

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These biscuits came out incredible. They were light, fluffy, and airy. Great taste and texture and super easy to make.

I was out of shortening so just used a total of 5 tbsp of butter. The dough was a bit too wet so I added a bit more flour as I folded it.

Great recipe and my new standard for making biscuits.

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Since when is it a good idea to add acidic substances (lemon juice to milk? I am glad this dough didn't turn out (way too sticky because if I ate it, I probably would have ended up with stomach convulsions. Good riddance to bad rubbish. It is never a good sign when a biscuit recipe makes boxed biscuit powder seem like a good idea.

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LOVE THE WAY HE MADE HIS OWN BUTTER MILK THE BEST BISCUIT RECIPE ON THIS SITE BY FAR I OMITTED SOME SALT AND USED SALTED BUTTER INSTEAD ALSO BRUSHED WITH MELTED BUTTER AFTER BAKED