Why You’ll Love this Buttermilk Angel Biscuits Recipe
When you take your first bite of these Buttermilk Angel Biscuits, you’ll immediately understand why they’re a favorite in my kitchen. The flaky, buttery texture melts in your mouth, creating a delightful contrast with the slight tang of buttermilk.
Each biscuit is light and airy, perfect for breakfast or as a side with dinner. They’re incredibly versatile; I love to slather them with honey or serve them alongside savory dishes.
Plus, they’re simple to make, and the aroma that fills my home while they bake is irresistible. Trust me, you’ll want to make these again and again!
Ingredients of Buttermilk Angel Biscuits
When it comes to baking something that feels like a warm hug, Buttermilk Angel Biscuits are a top contender. The combination of buttery goodness and a hint of tang from the buttermilk makes these biscuits utterly delightful.
Plus, the best part? The ingredients are simple and likely already in your pantry. Let’s gather what we need so we can get started on this mouthwatering adventure.
Here’s what you’ll need to whip up a batch of these heavenly biscuits:
- 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
- 1 1/2 cups grated cheddar cheese (optional, but highly recommended)
Now, let’s chat a bit about these ingredients. Using frozen butter is a game changer—it helps achieve that lovely, flaky texture we all crave in biscuits.
And if you’re feeling adventurous, adding cheddar cheese is like throwing a party in your mouth. It adds a savory touch, making these biscuits perfect for any meal.
Just imagine pairing them with your favorite soup or enjoying them with a dollop of jam for breakfast. The options are endless, and that’s what makes these biscuits so irresistible.
How to Make Buttermilk Angel Biscuits
Making Buttermilk Angel Biscuits is like starting a delightful baking adventure, and I promise, it’s easier than it sounds. First things first, preheat your oven to a cozy 375 degrees.
While that’s warming up, grab a large mixing bowl and combine 4 cups of all-purpose flour, 1/4 cup of white sugar, 2 tablespoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of baking soda. Give it a good stir with a spoon—think of it as an early morning workout for your arm. If you’re feeling fancy and decided to add 1 1/2 cups of grated cheddar cheese, toss that in too.
Now comes the fun part: the butter. Take 1 1/2 cups of frozen butter (cut into two pieces, so it’s easier to handle) and grate it right into your flour mixture. Yes, it can get a bit messy, but the flaky texture will be worth it.
Once your mixture resembles something akin to coarse crumbs, make a little well in the center. Then, pour in 1 1/2 cups of buttermilk all at once. Stir gently until it’s just moistened—this is essential, folks. Overmixing is the enemy of fluffy biscuits.
Once it looks like dough, divide it into two pieces and knead each piece a few times until it holds together. Shape them into semi-flat rounds, wrap them in plastic wrap, and let them chill in the fridge for about an hour.
After your dough has had a little spa treatment, it’s time to roll it out. On a lightly floured surface, flatten the dough to about 1 inch thick—go thicker if you love a tall biscuit, no judgment here.
Use a biscuit cutter to cut out those adorable round shapes and place them on a lightly greased cookie sheet. Bake for 15-17 minutes until they’re lightly browned and your kitchen smells like heaven.
These biscuits might spread a bit, but don’t worry; they’re still going to taste amazing. Just imagine biting into one—warm, buttery, and maybe even a bit cheesy if you went that route. Perfect for breakfast, brunch, or just because. Enjoy the process and those heavenly results.
Buttermilk Angel Biscuits Substitutions & Variations
While I love the classic Buttermilk Angel Biscuits, experimenting with substitutions and variations can lead to delightful new flavors.
For a twist, try using whole wheat flour for a nuttier taste or almond flour for a gluten-free option. You can also swap out buttermilk for Greek yogurt or sour cream for a tangy kick.
Adding herbs like rosemary or thyme elevates the flavor, while incorporating diced jalapeños or sun-dried tomatoes offers a savory surprise.
If you’re feeling sweet, mix in some cinnamon and raisins. The possibilities are endless, so don’t hesitate to get creative with your biscuits!
What to Serve with Buttermilk Angel Biscuits
Buttermilk Angel Biscuits shine on their own, but they truly come alive when paired with the right accompaniments. I love serving them alongside a rich, savory gravy or a hearty stew; the biscuits soak up all that delicious flavor.
For a lighter option, try them with fresh fruit preserves or honey butter—just heavenly! They also complement a classic breakfast spread, perfect with scrambled eggs and crispy bacon.
If you’re hosting brunch, consider a cheese platter; the cheddar in the biscuits makes them a delightful addition. Trust me, these pairings will elevate your Buttermilk Angel Biscuits experience!
Additional Tips & Notes
To guarantee your Buttermilk Angel Biscuits turn out perfectly every time, I’ve got a few tips to share.
First, make sure your butter is frozen; it creates those flaky layers we love. Don’t overmix the dough—just stir until it’s barely combined.
If you want extra flavor, feel free to add herbs or spices to the dry mix. Refrigerating the dough helps maintain its shape while baking, so don’t skip that step!
Finally, keep an eye on them in the oven; every oven is different, and you want them golden brown, not burnt.
Enjoy your baking adventures!