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 ta
Recipes and Ramblings from a Southern Cook