Buttermilk makes the difference in these easy Southern-style biscuits that are refrigerated overnight to ensure they rise high, light and beautiful.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
273 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
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.
Step 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.
Step 5
Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.
