Buttermilk Angel Biscuits

35 mins (prep 20, cooking 15)
8 ingredients
12 servings
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!

Categories:  <-60-mins , rolls~biscuits , easy , breakfast , high-in... , breads , high-calcium , time-to-make ,
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Serving Size (83.28 g)
Servings 12
Amount per Serving
Calories 192.56 Calories from Fat 13.5
% Daily Value *
Total Fat 1.5g 27.76%
Saturated Fat 0.69g 41.58%
Trans Fat 0.0 %
Cholesterol 3.64mg 14.56%
Sodium 595.59mg 297.79%
Total Carbohydrate 39.02g 156.09%
Dietary Fiber 1.13 g 54.24%
Sugars 6.65 g %
Protein 5.37g 128.79%
Vitamin A 55.43IU% Vitamin C 0.0mg%
Calcium 189.32mg% Iron 2.22mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
frozen butter, grated cheddar cheese