Overnight Buttery Baby Buttermilk Biscuits

 Overnight Buttery Baby Buttermilk Biscuits

“The hot biscuit runs a poor second to cornbread, but is considered of higher social caste. We abrogate and deprecate cornbread when we have guests, but we should consider ourselves deficient in hospitality if we served a company meal without hot biscuits.”
~Majorie Kinnan Rawlings, Cross Creek (1942)

These little biscuits are great for brunches, morning receptions and teas, and Sunday school!
Kids think they are fun anytime!
Of course, you can cut this dough into "regular-sized" biscuits, too.
Preparing this dough the night before makes baking hot, fresh homemade biscuits a snap the next morning! 
These are heap more tasty than the frozen variety - and a lot cheaper, too!

Overnight Buttery Baby Buttermilk Biscuits

2 cups self-rising flour (I use White Lily. If you prefer Martha White, go for it! Do use a brand of soft, Southern flour.)
1 teaspoon baking powder
6 tablespoons Butter-flavored Crisco
¾ cup buttermilk
2 tablespoon sweet milk
2 tablespoons melted butter

Spoon flour and baking powder into the bowl of your food processor. Pulse several times to evenly distribute baking powder.
Add Crisco. Pulse until mixture resembles course crumbs.
(You may combine the flour and baking powder and cut the Crisco in by hand, if you prefer.)
Dump flour mixture into a large mixing bowl. Make a well in the center.
Add buttermilk and mix just until a soft dough is formed. Don’t over mix.
Turn dough onto a lightly floured surface. (Use all-purpose flour for this. The leavening agents in self-rising flour can leave an undesirable bitter, chalky film on the outside of your biscuits.)
Handling dough very gently, knead a few times.
On a cookies sheet, pat dough into an ½-inch-thick rectangle. Wrap securely in plastic wrap.
Refrigerate until morning.
When ready to bake, remove dough from the refrigerator.
Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
Cut the dough into three rectangle, widthwise.
Cut the dough into half, lengthwise. This will form 6 small squares.
Cut each of the small squares into four smaller squares. You can leave these as little squares, or you can gently use your hands to round the edges.
Place biscuits on baking sheet. You can allow the sides to touch, or place them an inch apart. It’s up to you!
Brush tops with sweet milk.
Bake biscuits until golden brown, about 10 minutes.
Brush tops with melted butter.

Yield: 24 baby biscuits

For more great recipes, visit: Tempt My Tummy Tuesday!


  1. Cant wait to try this, love good southern biscuits !

  2. They sound delicious and easy too! Thanks!! :)


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