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READY IN 8+ hrs

Teena's Overnight Southern Buttermilk Biscuits

Read Reviews (77)

"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!" — LAGIRL

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Original recipe makes 12 servings Change Servings

4 cups self-rising flour
2 tablespoons white sugar

2/3 cup shortening
2 cups buttermilk

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Directions

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.
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.
Preheat oven to 425 degrees F (220 degrees C).
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.
Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

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PREP 20 mins
COOK 15 mins
READY IN 8 hrs 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 12, 2008

Really good and easy. I used butter flavor shortening, and brushed w/ melted butter when they came out of the oven. If you don't have self-rising flour, add 1 1/2t of baking powder and 1/4 to 1/2t salt to each cup of all purpose flour.

—ADRI122

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Most Helpful Critical Review

Jul 12, 2007

Was there an oversight on the overnight biscuits? Should there not be some baking powder added in there somewhere? I made these & was most careful to follow instructions exactly since I was really looking forward to them. But they came out flat & uncooked, even after an extra 10 minutes in the oven.

—Cook Celia

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94 Ratings

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Oct 20, 2010

OMG! These biscuits are incredible! They're so easy to make and they come out light, moist, and fluffy. Plus they rise nice and high - what more could you want from a buttermilk biscuit! I used butter-flavored shortening and didn't change a thing. I left the dough in the fridge for only 6 hours as I didn't have the luxury of overnight and they still turned out perfect. I brushed the tops with melted butter during the last five minutes of baking and WOW what a great biscuit!

—Jillian

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Apr 05, 2010

Best Recipe Ever!!! Be sure to use self rising flour in the dough, but use all purpose flour to roll out your biscuits on. Be careful not to twist your biscuit cutter or they will not rise well; push straight down and lift up. Also, lay biscuits on baking sheet slightly touching each other.

—undertakergirl

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Feb 19, 2010

Finally the biscuit I was looking for! They were fluffy, flaky and yummy. So easy to pull out in the morning roll out the dough and bake. I did not have rising flour so I added 6 teaspoons of baking powder to my flour and 2 teaspoons of Kosher salt to the flour. I also brushed the biscuits with melted butter before I put them in the oven. I placed the biscuits slightly touching.

—bakinginthesun

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Mar 21, 2008

Great recipe! My family loved them and my husband thought they were as good or better than what most restaurants serve. I followed the recipe but was only able to give them 7 hours in the fridge. They were tender, flavorful and got higher than I expected. We served them with beef stew and they were a hit. Next time we will have them for breakfast with sausage gravy. Yum!

—diana

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Nov 29, 2008

This is a great recipe. I used butter flavored shortening and good quality flour(White Lilly)and the biscuits were fluffy and were not crumbly at all. I left them in the fridge for about 12 hours. I have never made biscuits from scratch and these biscuits could have passed for "Grannies Old Recipe". I used to bake pound cakes years ago in a country restaurant and I found that using a quality name brand flour is super important. I think that the flour I used in this recipe was a key to the success of my first try. I highly reccommend the butter flavored shortening as well. If you follow the recipe, you can't miss with Teena's OSB Biscuits!!

—Ken B

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Mar 31, 2009

Wonderful! They rose nice and high. Thanks to the person who posted the mixture for if you didn't have self rising flour.

—Sue

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Nutrition

Calories
273 kcal
14%

Carbohydrates
35 g
11%

Cholesterol
2 mg
< 1%

Fat
12.2 g
19%

Fiber
1.1 g
4%

Protein
5.5 g
11%

Sodium
572 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Teena's Overnight Southern Buttermilk Biscuits

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 273
Calories from Fat: 109

% Daily Value *
Total Fat 12.2g 19 %
Saturated Fat 3.1g 16 %
Cholesterol 2mg < 1 %
Sodium 572mg 23 %
Potassium 113mg 3 %
Total Carbohydrates 35g 11 %
Dietary Fiber 1.1g 4 %
Protein 5.5g 11 %
Sugars 4.1g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 24 %
Iron 20 %
Thiamin 29 %
Niacin 27 %
Vitamin B6 2 %
Magnesium 4 %
Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.