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Southern Biscuits Recipe

Southern Biscuits

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

Showing 51-60 of 73

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  • on April 27, 2009

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    This biscuit recipe is simple and I like the short, common ingredients list. And for the record, I am so SICK of people giving Alton's recipes 1 star just because they don't have a scale. The ratings are supposed to be for people who actually made the recipe, not bitter folks who can't shell out a measly $15 for a kitchen scale and want to complain because the world doesn't revolve around them. The reason Alton doesn't give conversions is because YOU CAN'T MEASURE FLOUR BY VOLUME AND GET THE SAME RESULTS EVERY TIME.

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  • on April 09, 2009

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    A MUST MAKE! I read the other reviews and almost didn't use this recipe - that would have been a big mistake!
    Light, airy, flakey. I do have a scale, but if you don't - the flour comes out to about 1 and 3/4 cups. I added an extra TBSP of butter. Use the whisk only for the dry ingredients - switch to a fork for adding in the milk. Add only half, toss, then add a 1/4 of the remainder, toss - and so on. You can always add more, but you can't take it out. Knead only briefly. Cut, then let sit for about 15 minutes to "crown" then bake.
    You will NOT be sorry!

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  • on March 31, 2009

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    Not everyone has a scale. I would have liked flakey biscuits not flakey instructions. he could give instructions for cups. If necessary tell people to tap the cup on the counter to get a better measurement.

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  • on March 30, 2009

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    I gained 3 pounds after discovering this recipe. OMG!!! They are sooo yummy! My friends and I enjoyed them with homemade composed butters- maple butter and honey pecan butter. Oh man, get your fat pants ready!

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  • on February 25, 2009

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    I LOVE LOVE LOVE this recipe. I'm used to making angel biscuits with the 4 hour wait for the rise and I just cannot tell you how much I appreciate how easy this recipe is.

    I always have all the ingredients I need (I don't usually keep buttermilk on hand. Nothing like fresh biscuits in the morning!

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  • on February 20, 2009

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    Before these I use to use store bought frozen biscuits but after making these I'm never going back to them. Perfectly fluffy and flaky. They've went perfect with everything to sausage gravy to served on the side with thick soups or stews.

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  • on January 25, 2009

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    I made these biscuits for supper tonight & I was so happy that they were normal ingredients & so easy to make. Usually when I try to make biscuits, the don't turn out light, unless I've used yeast, but these were perfect. Please try this recipe!

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  • on January 04, 2009

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    These biscuits are very tasty. I added green onions and used lowfat buttermils and all butter and they came out fine. I pressed the dough into a one inch rectangle and cut them with a butter knife, they look and taste fabulous!

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  • on January 01, 2009

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    The reason why you can't find a conversion for ounces to cups is because Alton's talking about weight ounces rather than volume ounces. You really need to measure flour by weight because it settles -- measuring by volume, like in cups or in fluid ounces, is inaccurate.

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  • on November 09, 2008

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    MY FAMILY OF FIVE LOVES BISCUITS. BUT I HAVE NEVER BEEN ABLE TO GET THEM TO BE ANYTHING BUT HOCKEY PUCKS. THIS IS THE FIRST TIME I HAVE EVER GOTTEN LIGHT DELICIOUS BISCUITS FROM HOME. I DO HAVE A SCALE TO WEIGHT THE FLOUR WHICH SEEMS TO BE THE BIGGEST ISSUE WITH THIS RECIPE. MY HUSBAND ASKED ME TO KEEP THE RECIPE OUT - WE WILL BE ENJOYING THESE FOR A LONG TIME FROM THE LOOKS OF IT.

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