Buttermilk Angel Biscuits

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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!!

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Steps

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Set oven to 375 degrees.

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Lightly grease a cookie sheet.

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In a bowl combine the flour , sugar , baking powder , salt , grated cheddar cheese and baking soda.

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Stir with a spoon to combine.

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Grate the frozen butter into the flour mixture.

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Toss to combine.

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Make a hole in the center of the flour mixture.

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Add in the buttermilk all at once.

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Stir just until moistened.

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Divide the dough into two.

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Knead each dough piece gently , until dough holds together.

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Shape the dough into a semi-flat round ball.

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Into a ball ,.

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

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Flatten with hands on a lightly floured surface to about a 1-inch thickness.

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Cut the dough with a biscuit cutter into round shapes.

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Place on cookie sheet.

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Bake for 15-17 minutes , or until lightly browned.

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Ingredients

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all-purpose flour, white sugar, baking powder, salt, baking soda, butter, buttermilk, cheddar cheese