Teena's Overnight Southern Buttermilk Biscuits

Recipe View 5 mins In a large bowl, sift together the self-rising flour and sugar. (5 minutes)

Recipe View 10 mins Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 2 mins Gently stir in the buttermilk with a fork until a soft dough just comes together. Be careful not to overmix. (2 minutes)

Recipe View 5 mins Turn the dough out onto a lightly floured surface, gathering any stray pieces from the bowl. Gently pat the dough into a ball and knead about 20 times, or until smooth and elastic. (5 minutes)

Recipe View 8 hrs Wrap the dough tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight. (8 hours+)

Recipe View 0 mins When ready to bake, preheat your oven to 425 degrees F (220 degrees C).

Recipe View 5 mins On a lightly floured surface, roll or gently pat the chilled dough out to a 1-inch thickness.

Recipe View 5 mins Using a 2-inch biscuit cutter or a floured glass rim, cut out the biscuits, pressing straight down and up without twisting. Twisting seals the edges and prevents optimal rising.

Recipe View 12 mins Place the biscuits about 1 inch apart on an ungreased baking sheet and let them rest for a few minutes before baking. This allows the gluten to relax and promotes a lighter texture. (5 minutes)

Recipe View Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are lightly golden brown. (12-15 minutes)

Recipe View Transfer the baked biscuits to a wire rack to cool slightly. Serve warm and enjoy!