Ingredients
-
4
-
1/4
-
2
-
1
-
1
-
1 1/2
-
1 1/2
-
2
-
1 1/2
-
-
-
-
-
-
Directions
Buttermilk Angel Biscuits,Frozen butter is the trick to these light flakey buttery biscuits! To make cheese biscuits, add in 1-1/2 cups grated cheddar cheese to the flour mix before adding in the buttermilk. I separate into two balls, and refrigerate for 1 or more hours before cutting into biscuits, this give the gluten in the flour time to relax, and makes for a better biscuit. Although I have never tried this I’m quite sure the recipe may be cut in half, as there is quite a bit of dough to handle with the recipe, any leftover biscuits can be frozen. Don’t forget frozen butter only, that’s the trick to a light and airy biscuit!,Yes, the grating of frozen butter is a lot of work, and yes, they do spread out because of the butter (I actually put one of mine too close to the edge of the baking sheet and have a resultant mess to clean up, lol) but TRUST ME… they are SOOOO worth it. Flakey, tender, yummy! I’ll gladly clean my oven for another batch of these 🙂
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Steps
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1
Done
|
Set Oven to 375 Degrees. |
|
2
Done
|
Lightly Grease a Cookie Sheet. |
|
3
Done
|
in a Bowl Combine the Flour, Sugar, Baking Powder, Salt, Grated Cheddar Cheese (if Using) and Baking Soda; Stir With a Spoon to Combine. |
|
4
Done
|
Grate the Frozen Butter Into the Flour Mixture; Toss to Combine. |
|
5
Done
|
Make a Hole in the Center of the Flour Mixture. |
|
6
Done
|
Add in the Buttermilk All at Once; Stir Just Until Moistened (do not Overmix!). |
|
7
Done
|
Divide the Dough Into Two. |
|
8
Done
|
Knead Each Dough Piece Gently, Until Dough Holds Together. |
|
9
Done
|
Shape the Dough Into a Semi-Flat Round Ball. Into a Ball,. |
|
10
Done
|
Wrap the Balls in Plastic Wrap and Refrigerate For About One or More Hours, Before Cutting Into Biscuits. |
