Overnight Buttermilk Biscuits
Soft, flaky overnight buttermilk biscuits infused with subtle sweetness and rich flavor, perfect for breakfast or brunch, and easily adaptable for savory or sweet toppings.
Ingredients
Instructions
- Cream together the sugar and margarine using a fork.
- Sift the dry ingredients with 2 cups of flour to combine thoroughly.
- Alternately add some flour and buttermilk to the sugar/margarine mixture, mixing until a soft, slightly moist dough forms.
- Place the dough in a covered, not sealed, container and refrigerate for 4 hours to 2 weeks.
- Use some or all of the dough at any time, allowing it to rise while cold.
Tips & Substitutions
For a fluffier biscuit, ensure that you don't overmix the dough. Use a kitchen scale for measuring flour; it helps achieve the right texture. If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider incorporating herbs or cheese into the dough, just like in some American recipes.
Serving Suggestions
Serve the biscuits warm with butter and homemade jam for a delicious treat. They pair beautifully with soups, stews, or even a hearty breakfast spread. For a delightful dessert, try them alongside My Favorite Pecan Pie or with a scoop of ice cream for a unique twist.
Storage & Reheating
Store any leftover biscuit dough in the refrigerator in a covered container for up to 2 weeks. If baked biscuits remain, keep them in an airtight container at room temperature for 2 days, or refrigerate for up to a week. To reheat, wrap in foil and warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Buttermilk Biscuits contains roughly 130 calories, with 4g protein, 24g carbohydrates, and 3g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2797mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the biscuit dough?
Yes, you can freeze the biscuit dough for up to 3 months. Wrap it tightly in plastic wrap and place it in an airtight container. When ready to use, thaw in the refrigerator overnight before baking.
What can I use instead of margarine?
You can substitute margarine with an equal amount of unsalted butter or a plant-based butter alternative for a richer flavor. Just ensure that the consistency remains similar for best results.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and sound hollow when tapped. They should also have risen nicely. If you use a thermometer, they should reach an internal temperature of about 190°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).