Overnight Southern Buttermilk Biscuits

Combine the flour and sugar in a large bowl, stirring until well incorporated. Use a pastry blender or your fingertips to work the shortening into the dry ingredients, breaking down the mixture until it resembles coarse crumbs. Gradually add the buttermilk, stirring with a fork until a shaggy dough forms.

Transfer the dough to a lightly floured surface, carefully removing any stray pieces from the bowl. Shape the dough into a cohesive mass and knead it about 20 times, until it becomes smooth and pliable. Wrap the dough tightly in plastic wrap and refrigerate for 8 hours or overnight.

Preheat your oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll or press the dough out to a thickness of 1 inch. Use a biscuit cutter or the rim of a glass to cut out rounds, applying gentle pressure and twisting the cutter slightly to prevent over-working the dough. Place the biscuits about 1 inch apart on an ungreased baking sheet, allowing them to rest for a few minutes before baking.

Bake the biscuits in the preheated oven until they are lightly browned, taking 12 to 15 minutes. Remove the biscuits from the oven and let them cool on a wire rack before serving warm.