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!
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 385.7, Fat 23.7, SaturatedFat 14.8, Cholesterol 62.3, Sodium 718.5, Carbohydrate 38.1, Fiber 1.1, Sugar 5.9, Protein 5.6
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