Elvis Presley's Favorite Biscuits
December 13, 2015
"This is an angel biscuit, the dough sets overnight on this one these are really good . i had to use more flour and used margarine for this batch"
- Serving Size: 1 (62.8 g)
- Calories 194.2
- Total Fat - 10 g
- Saturated Fat - 2.1 g
- Cholesterol - 2.2 mg
- Sodium - 139.7 mg
- Total Carbohydrate - 22.4 g
- Dietary Fiber - 0.7 g
- Sugars - 2.5 g
- Protein - 3.5 g
- Calcium - 28 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
In a large bowl, mix together the flour, baking soda, sugar, and salt.
In a cup, sprinkle yeast over the lukewarm water, stir to dissolve, then cover with plastic wrap and let sit for 10 minutes.
After the yeast has proofed, add the yeast mixture, shortening and buttermilk to the flour mixture. Mix together well.
Cover loosely with a tea towel and let rise in a warm place for about an hour.
Knead on a floured surface just a little (do NOT overwork the dough!).
Put dough back in the bowl and cover with plastic wrap and refrigerate overnight.
The next day, when you are ready to bake, preheat the oven to 425°.
Take out a portion of the dough and roll out to ½” thickness on a floured surface with a floured rolling pin.
Cut with a biscuit cutter (or an upside-down glass, if you don’t own a biscuit cutter) and place biscuits on a greased baking sheet.
Bake for 12-15 minutes or until golden.
Tips & Variations
No special items needed.