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Teena's Overnight Southern Buttermilk Biscuits

Name: Teena's Overnight Southern Buttermilk Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 8 h 35 min
Yield: 12
Cuisine: Southern
Ingredients: 4 cups self-rising flour; 2 tablespoons white sugar; 0.66666668653488 cup shortening; 2 cups buttermilk

Buttermilk makes the difference in these easy Southern-style biscuits that are refrigerated overnight to ensure they rise high, light and beautiful.

8 hr 35 min total 20 min prep 15 min cook 12 273 cal

Ingredients

12 serv.

4 cups self-rising flour
2 tablespoons white sugar
0.66666668653488 cup shortening
2 cups buttermilk

Instructions

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1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
2 Turn 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 for 8 hours to overnight.
3 Preheat the oven to 425 degrees F (220 degrees C).
4 Working on a floured surface, roll or pat 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 biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.