Teena's Overnight Southern Buttermilk Biscuits Recipe
Buttermilk makes the difference in these easy Southern-style biscuits that are refrigerated overnight to ensure they rise high, light and beautiful.
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.
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!!
Best biscuits I've ever made at home, and my kidlet is always asking me to make them. I love being able to start these the night before and let them rest. I don't keep self-rising flour around, so following another user's tip, I added 2 tbsp baking powder and 1 tbsp salt to the flour. They turned out perfect - high and light, and melts-in-your-mouth. Note that the dough is really sticky when you dump it out of the bowl. Also, remember not to twist the biscuit cutter when you make the circles if you want high biscuits. Changes: I like these better with butter-flavor shortening, just a personal preference. Also, I've subbed up to 1 1/2 cups of whole wheat pastry flour for a nutritional boost, and it did not affect the recipe. Dumped in a tbsp of garlic powder & a mix of herbs one time for herbed garlic biscuits, and that was a very yummy change-up. Thanks for posting this recipe, it's my new standard. EDIT: made them last night but forgot the buttermilk - used just plain 'ole almond milk. They still r
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This is the first time I have made roll-out biscuits, and they turned out great! I made the dough in the morning and put it in the fridge all day then baked them for dinner that night. Thanks for the tip on not turning the glass when cutting them out. And thanks to the reviewer who gave the baking soda/salt measurements when using all-purpose flour instead of self-rising. I used them (with the higher salt as my husband likes his salt) and they worked great. Like one other person I found that I had to add a little more flour to the dough, but that was no big deal.
Flaky, buttery buttermilk biscuits are perfect any time of day.
Crispy around the edges, soft and tender in the middle, with just the right amount of salt--these Southern cream biscuits really deliver on taste.