Elvis Presley's Favorite Biscuits
Recipe: #22108
December 13, 2015
Categories: Breads, Southern, Sunday Dinner, Oven Roast, No Eggs Vegetarian, Yeast Rolls, Flour, Kosher Dairy, more
"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"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.