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Teena's Overnight Southern Buttermilk Biscuits

SUBMITTED BY: LAGIRL PHOTO BY: Tara Gosse

"I'm a Southern girl and these are the ultimate buttermilk biscuits. They're easy to make and, the best part is, you put the dough in the fridge the night before to let them rise extra high!"
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 4.4 star rating.
Read Reviews (10)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  8 Hrs 35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 cups self-rising flour
  • 2 tablespoons white sugar
  • 2/3 cup shortening
  • 2 cups buttermilk

DIRECTIONS

  1. Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
  2. Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
  5. Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2008 by diana
Great recipe! My family loved them and my husband thought they were as good or better than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2007 by LAGIRL
My mom, who has been making biscuits for 69 years, fell in love with this recipe when I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2008 by ADRI122
Really good and easy. I used butter flavor shortening, and brushed w/ melted butter when they... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2008 by Tara Gosse
I forgot to mention I got 18 biscuits out of this recipe, I rolled them out to about 1/2inch... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by Mrs.B
Biscuits came out fairly well. They were not the best ive ever had, but i'll continue to tweak... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2007 by EILISH40
These are as stated - light and a perfect texture. Cook Celia had trouble and questioned why... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2007 by Nancy Liedel
Finally, a biscuit recipe I can make and have rise!! This is very good. Self rising flour is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2007 by tlynnball
Make sure you use self-rising flour (as the recipe states) and not all purpose flour. ... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2007 by Cook Celia
Was there an oversight on the overnight biscuits? Should there not be some baking powder... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by greatcook`n