My husband ran across this recipe for buttermilk biscuits that was apparently Elvis Presley’s favorite biscuit recipe. They were supposed to be the most amazing buttermilk biscuits ever, so my husband decided to try his hand at them…literally.
The result? Wow, wow, wow! These have become a family favorite for special occasions, made exclusively by Daddy and lovingly nicknamed Elvis Biscuits.
(NOTE: We double the recipe)
5 c flour
1 tsp baking soda
8 tsp sugar
½ tsp salt
1 envelope yeast (2 ¼ tsp)
½ c lukewarm water
1 c shortening
2 c buttermilk
In a large bowl (VERY large bowl if you are doubling), 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 (gotten bubbly), add the yeast mixture, shortening and buttermilk to the flour mixture. Mix together well with a wooden spoon or in a mixer with a dough hook (or if you are like my husband, just use your hands!)
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. Serve nice and hot with lots of butter!
Makes 2 dozen (4 dozen if doubling)
Dough will keep in the refrigerator for a couple of weeks.