"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
Watch video tips and tricks
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.
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.
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!
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.
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.
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!
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!!
Wonderful! They rose nice and high. Thanks to the person who posted the mixture for if you didn't have self rising flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Teena's Overnight Southern Buttermilk Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 109
See how to make beautiful, flaky-but-tender buttermilk biscuits.
See how to make quick-and-easy drop biscuits from scratch.
See how easy it is to make fluffy, flakey homemade biscuits.