Angel Biscuits Recipe

"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, you will need to grate it then place the grated butter back into the freezer for about 30 minutes."

Original is 12-14 servings

Metric US

I've Tried It

Ingredients

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4 cups all-purpose flour
1/4 cup granulated sugar (white)
2 tablespoons baking powder
1 teaspoon salt

1 teaspoon baking soda
1 1/2 cups butter (frozen then cut into two pieces for easier handling when grating)
1 1/2 cups buttermilk (plus 2 tablespoons)
1 1/2 cups cheddar cheese, grated (optional but good to add)

Nutritional

Serving Size: 1 (122.1 g)
Calories 431.2
Total Fat - 27 g
Saturated Fat - 16.9 g
Cholesterol - 72.3 mg
Sodium - 818.2 mg
Total Carbohydrate - 38.3 g
Dietary Fiber - 1.1 g
Sugars - 5.9 g
Protein - 9.4 g
Calcium - 345.6 mg
Iron - 0.8 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Grate the frozen butter onto a plate making sure that it is not in one huge clump,the butter must be spreaded out on the plate, then place back in the freezer for about 30 minutes or until back to a very frozen solid state.

Step 2

When ready to make biscuits, preheat oven to 375 degrees F. Lightly grease a cookie sheet.

Step 3

In a bowl combine the flour, sugar, baking powder, salt, grated cheddar cheese (if using) and baking soda; stir with a spoon to combine.

Step 4

Add the shredded 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!).

Step 5

Divide the dough into two. Knead each dough piece gently, until dough holds together. Shape the dough into a semi-flat round ball.

Step 6

Wrap the balls in plastic wrap and refrigerate for about one or more hours, before cutting into biscuits.

Step 7

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 wonderful!