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!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

272.6 calories; 5.5 g protein; 35 g carbohydrates; 1.6 mg cholesterol; 572 mg sodium. Full Nutrition

Reviews (101)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2008
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. Read More
(173)

Most helpful critical review

Rating: 2 stars
07/12/2007
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. Read More
(28)
122 Ratings
  • 5 star values: 93
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
07/12/2008
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. Read More
(173)
Rating: 5 stars
10/20/2010
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! Read More
(78)
Rating: 5 stars
04/05/2010
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. Read More
(54)
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Rating: 5 stars
02/19/2010
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. Read More
(30)
Rating: 2 stars
07/12/2007
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. Read More
(28)
Rating: 5 stars
01/06/2011
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 rose as good as the Bisquick ones do and tasted great. These are truly foolproof. Read More
(26)
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Rating: 5 stars
11/29/2008
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!! Read More
(24)
Rating: 5 stars
03/21/2008
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! Read More
(20)
Rating: 5 stars
03/31/2009
Wonderful! They rose nice and high. Thanks to the person who posted the mixture for if you didn't have self rising flour. Read More
(16)