Recipe by GEORGIACOOK1
"These are traditional hand-formed South Georgia biscuits as made by my family for generations. Unlike most recipes, these biscuits are formed entirely by hand, not rolled and cut. Once you master the technique, you can make them very quickly and will find the texture and appearance to be much better than rolled biscuits."
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2 1/2 cups
I am rating the technique as well as the recipe. Believe it or not, I'm from the south and I can't make a rolled out biscuit! My mama made them this way and it's the only way that I know how. After almost 20 years, I have definitely mastered this technique. The recipe is great too, but I usually just use self rising flour, omit the baking powder and salt, and use buttermilk. Truely a traditional southern biscuit!
These were okay, but I prefer a self-rising flour recipe. They were a bit crumbly and too hard on top.
Great basic recipe anybody can tweak. It uses basic ingredients and requires little time which is important in today's kitchen.
Add sub. buttermilk instead of milk and add a bit of sugar.
Four thumbs up here!
I have been hand-forming my dinner rolls since I came across this recipe a few months ago. I finally got to try the actual recipe---the biscuits were out of this world! My new fav. biscuit recipe. I love the hand-forming instead of rolling technique. Thanks for the post!
Great biscuits! The only change we did was to drizzle melted butter over the biscuits after cooking them halfway.
Have been using Allrecipes since the start and rarely post anything but THIS WAS REALLY GOOD. And so much easier than I thought biscuits had to be (no flour all over the counter, etc.). The recipe came together in about 5 mintues. Used beef dripping (lard) as I had it. Bearing in mind the instructions, I really tried to make sure I didn't "overwork" the dough/batter and did leave it slight sticky. Just squeezed up 9 larger biscuits, patted into rough rounds and left them to the oven. They were barely gold on top when the bottoms were brown -- so watch out, they could get away from you. But I found the recipe's timing to be accurate. I put these with some stew I pulled out of the freezer, but would also be great for breakfast as they're so fast. The texture is not so much flaky but very, very light and fluffy.
Have since made this on a holiday visit with friends -- found out we didn't have any milk so substituted some watered down sour cream and that worked brilliantly. This is so handy it'll have to be a keeper ... one of my "desert island recipes."
These were my first biscuits to make from scratch and they were wonderful. I can't wait to make them again! Thanks for a great recipe.
So far, I've tried six different recipes, four from this site, and this is the best home made biscuit recipe I've come across! This one is simple, requires no sifting, and comes out with scrumptous biscuits that do great in the oven even after they've been frozen. I replaced the shortening with lighly salted butter, but otherwise I followed the recipe. I know I lack experience in the hand forming technique and I'm sure I kneaded them more then the recipe called for (I like to use up all my leftover flour or scraps into the dough which requires more kneading), but they still turned out wonderfully! They're done when you get a lightly golden hue on the tops, about 10 min in my oven. A light flakey crust on top, and soft on the inside. To freeze, I simply put the individual uncooked biscuits in a freezer safe container or freezer ziplock with some syran wrap so they don't stick together, took them out when I needed them, allowed them to come to room temp (really important), put them on a baking pan with non stick spray, and cooked like normal in the oven according to recipe. When I make this again, I might try cutting the butter back to 1/3 c and see what that does to the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
South Georgia Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 85
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