Teena's Overnight Southern Buttermilk Biscuits

Teena's Overnight Southern Buttermilk Biscuits


"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!"


8 h 35 m servings 273 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. 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.
  5. Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.
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  1. 99 Ratings


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 ...

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 ...

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 we...

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 ...

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 re...

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 hour...

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 fridg...

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...

Wonderful! They rose nice and high. Thanks to the person who posted the mixture for if you didn't have self rising flour.