I have always made these fresh, but I've made my buttermilk biscuits the night before and they work great. I would assume these would be great as well. Thank you again for making them and liking them so much!! 🙂

I’ve made these biscuits several times for my family and we all LOVE them! I want to make them for our staff meeting at work but don’t want to get up extra early. What is your suggestion on making them fresh the night before and heating them the next morning so they taste “just baked”?

I haven't had this feedback for these and hundreds of folks have sent me successful picture, so I will note a few things to troubleshoot:
1) make sure you used self-rising, not all-purpose flour
2) the butter was properly frozen before grating and then frozen again with the flour
3) buttermilk was whole and chilled - and measured exactly
4) all measurements were the same as noted in the recipe
It had to be one of these that caused it to happen. Sometimes flour varieties can change the texture, but not so much that it would make them sticky. In the future, if your dough is sticky making any sort of biscuit, you can add 2 tablespoons more flour at a time until it's the correct texture.
Of all of my recipes, this one I tested the most before perfecting them, so I know the measurements are correct. They plum wore me out LOL! I hope you have better success next time!

Thank you so much for making the biscuits and for your feedback! As written, the biscuits have turned out exactly how we like them, and I hadn’t received these points of feedback from those who have successfully made them as well. Regarding the flour, that’s a great suggestion for weighing it with a scale. To your point about the size of the baking dish, I specify using a 12 inch skillet, but that’s a good point that folks should consider if they don’t follow my instruction and consider using a bigger baking dish. I don't prefer folding the dough for my version of this recipe, but do in my homemade buttermilk biscuits. Good to know that's a method you find helpful for them. I’m happy to hear you liked the icing! As far as the salt, during my multiple tests and trials of these biscuits, I have made it with both salted butter and unsalted butter. I have liked it both ways without adding additional salt other than what’s in the self rising flour. Considering that you felt it was a little under salted, I went ahead and made a special note under “expert tips for recipe success” about salted versus unsalted butter and specified salted butter for my recipe. I wouldn’t add additional sugar for my version of the recipe, but that’s a great suggestion for those who might like it a little sweeter. Thank you again for your feedback as this is great information for folks who might be considering altering the recipe or adapting it in different ways.

I've corrected the notation of gravy and no, it's 1-2 teaspoons as written 🙂 You can add more if you'd like thinner icing.

Yes, you can 🙂

Is it possible you meant to say 1-2 tablespoons of milk for the icing? Also, the recipe notes speak of a ‘gravy’. Think this may be an accidental note from a different recipe.