Teena's Overnight Southern Buttermilk Biscuits

I was a bit anxious about this recipe. I live in a humid climate and had to add more flour during the kneading process than most probably would. Trust! They came out amazingly! For something where you can do half of the work the night before these are unbeatable. For those who had trouble, be sure you're using unexpired SELF-RISING flour; the baking powder in it still has to be active.

I am pretty sure I reviewed this already, but I couldn't find my review, so I'm reviewing again! This Buttermilk biscuit recipe is amazing! I have made them a few times now. I didn't have buttermilk, so I used a buttermilk substitute - 2 TBSP white vinegar + enough milk to equal 2 cups. I also added a pinch of salt to the recipe. This recipe made 18 biscuits for me, however I didn't have a 2" biscuit cutter and used a cup. My dough may not of been rolled 1" thick either. I baked 4 biscuits immediately after I allowed the dough to rest. Then I wrapped the remainder dough in saran wrap and placed in the fridge for about 6-7 hours. I cut my biscuits and took out about 6 and froze those and baked the rest. In my opinion, whether baked immediately or after allowing to sit in fridge, they were amazing. The frozen ones were still good, but not as amazing as the fresh, they seemed a little dense. I put them on a cookie sheet frozen, used a preheated oven at 400 and baked until browned, about 24 minutes. This will be my Buttermilk Biscuit recipe from now on!

I am a biscuit lover who for the life of me has never been able to make a biscuit. Until tonight, these are awesome! Like others I do not keep self rising flour on hand so I mixed up the self rising flour from AR, works great! I also used butter flavor crisco sticks and made my own buttermilk, I do 1 Tbsp. vinegar to 1 cup whole milk. I refrigerated the dough for 4 hrs. These were mile high, flaky and moist, just pure yum! A huge hit with the hubby and son, which is a plus! No need to look further for a great biscuit recipe, I have found my go to with this one, thanks so much!

This is one recipe that I would give more stars to if I could...they are that good! I loved that the dough was made the night before, because it makes life easier the next day. I followed the recipe exactly, except that I used the 'self-rising flour' substitute recipe from here, as I do not keep that on hand. I got 16 of the most tender, delicious, beautifully risen homemade biscuits. I was actually proud of myself at how well these turned out, lol! This will be my new go-to biscuit recpe from now on! Thanks for sharing. :)

These are soo good and light and fluffy! They taste like something you get at a restaurant! They are so easy to make and with a few ingredients! I will be making these again! I made them the night before, so they would be ready for breakfast. I even rolled & cut them out and arranged into my pan and covered with plastic wrap and set in fridge overnight. Ok, I didn't have self-rising flour, so i did this (1 cup all-purpose flour, 1 1/2 tsp. baking powder and 1/2 tsp. salt= that makes 1 cup of slf-rising flour). I also, didn't have buttermilk and just used 1 TBL of vinegar in a measuring cup and filled the rest with milk and let it sit for 10 minutes. I did use 1 stick cold butter instead of shortening. Then added 1 tsp. of vanilla. I was able to get 11 biscuits. These came out so good and I love them! UPDATE: I made these again and used 1/2 cup of shortening and they were very fluffy and delicious! I did add 1 tsp vanilla and rolled them out and got 14 biscuits. I rolled them out about 1/2 in thickness instead of 1 inch. They rose fine and were not oversized. I love these biscuits! They are so easy and so yummy!

These are soo good and light and fluffy! They taste like something you get at a restaurant! They are so easy to make and with a few ingredients! I will be making these again! I made them the night before, so they would be ready for breakfast. I even rolled & cut them out and arranged into my pan and covered with plastic wrap and set in fridge overnight. Ok, I didn't have self-rising flour, so i did this (1 cup all-purpose flour, 1 1/2 tsp. baking powder and 1/2 tsp. salt= that makes 1 cup of slf-rising flour). I also, didn't have buttermilk and just used 1 TBL of vinegar in a measuring cup and filled the rest with milk and let it sit for 10 minutes. I did use 1 stick cold butter instead of shortening. Then added 1 tsp. of vanilla. I was able to get 11 biscuits. These came out so good and I love them! UPDATE: I made these again and used 1/2 cup of shortening and they were very fluffy and delicious! I did add 1 tsp vanilla and rolled them out and got 14 biscuits. I rolled them out about 1/2 in thickness instead of 1 inch. They rose fine and were not oversized. I love these biscuits! They are so easy and so yummy!