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!"
photo by under12parsecs
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 4 cups all-purpose flour
- 1⁄4 cup white sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 cups frozen butter (cut into two pieces for easier handling when grating)
- 1 1⁄2 cups buttermilk, plus
- 2 tablespoons buttermilk
- 1 1⁄2 cups grated cheddar cheese (optional)
directions
- Set oven to 375 degrees.
- Lightly grease a cookie sheet.
- In a bowl combine the flour, sugar, baking powder, salt, grated cheddar cheese (if using) and baking soda; stir with a spoon to combine.
- Grate the frozen butter into the flour mixture; toss to combine.
- Make a hole in the center of the flour mixture.
- Add in the buttermilk all at once; stir just until moistened (do not overmix!).
- Divide the dough into two.
- Knead each dough piece gently, until dough holds together.
- Shape the dough into a semi-flat round ball. into a ball,.
- Wrap the balls in plastic wrap and refrigerate for about one or more hours, before cutting into biscuits.
- Flatten with hands on a lightly floured surface to about a 1-inch thickness (can be thicker if desired for a higher biscuit).
- Cut the dough with a biscuit cutter into round shapes.
- Place on cookie sheet.
- Bake for 15-17 minutes, or until lightly browned.
- **NOTE** because of the butter content, these biscuits tend to spread out a bit while baking, not too worry though, they are still to die for LOL!
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Reviews
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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 :) -
These make a great biscuit that would be a great addition to any meal. We loved them and will have them often! -
DELICIOUS!! If I can make these biscuits successfully, anyone can! I won't lie, grating frozen butter is NOT fun, but so worth it in the end (thanks for sharing this awesome technique). I followed the clearly written instructions exactly and added the optional cheese but I used the preshredded stuff and it just dissapeared and didn't lend much of a flavor so next time I will try with a better quality cheddar. Other than that, I found it easier to distribute the buttermilk if I mixed and kneaded it all and then divided the dough before resting it. Also, I used Chipfo's advice and cut these into squares. WILL make again, THANKS KITTENCAL!! -
These are very good biscuits, I followed the recipe using the cheese and they turned out really well, just the right amount of sweetness, light and fluffy. I do have a suggestion though, If using stick margarine instead of unsalted butter, I would decrease the amount salt. Mine are a little salty but I am very sure it is because I used margarine, next time I will use real butter. I also halved the recipe and it worked out good, thanks Kitz! Edit - I had to come back to add to my original post above that my picture does not do these biscuits justice. For one, the angle of the picture doesn't show the rise, they rose very well. Two, I don't have a biscuit cutter so I cut them into squares LOL. By the way, I tasted my margarine, it tastes salty. -
Oh my gosh, these were so delicious! I've never really been able to make a great biscuit until I tried this recipe. They were sinfully delicious and beautiful to look at too. Thank you Kittencal, once again, for an excellent recipe.
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Tweaks
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These are very good biscuits, I followed the recipe using the cheese and they turned out really well, just the right amount of sweetness, light and fluffy. I do have a suggestion though, If using stick margarine instead of unsalted butter, I would decrease the amount salt. Mine are a little salty but I am very sure it is because I used margarine, next time I will use real butter. I also halved the recipe and it worked out good, thanks Kitz! Edit - I had to come back to add to my original post above that my picture does not do these biscuits justice. For one, the angle of the picture doesn't show the rise, they rose very well. Two, I don't have a biscuit cutter so I cut them into squares LOL. By the way, I tasted my margarine, it tastes salty.
