Elvis Presley's Favorite Biscuits

Prep Time
Cook Time
1d 15m
Ready In

"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"

Original recipe yields 24 servings


  • 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

Step 1

In a large bowl, mix together the flour, baking soda, sugar, and salt.

Step 2

In a cup, sprinkle yeast over the lukewarm water, stir to dissolve, then cover with plastic wrap and let sit for 10 minutes.

Step 3

After the yeast has proofed, add the yeast mixture, shortening and buttermilk to the flour mixture. Mix together well.

Step 4

Cover loosely with a tea towel and let rise in a warm place for about an hour.

Step 5

Knead on a floured surface just a little (do NOT overwork the dough!).

Step 6

Put dough back in the bowl and cover with plastic wrap and refrigerate overnight.

Step 7

The next day, when you are ready to bake, preheat the oven to 425°.

Step 8

Take out a portion of the dough and roll out to ½” thickness on a floured surface with a floured rolling pin.

Step 9

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.

Step 10

Bake for 12-15 minutes or until golden.

Tips & Variations

No special items needed.