Prep 20 mins
Cook 15 mins
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!
- 946.36 ml all-purpose flour
- 59.14 ml white sugar
- 29.58 ml baking powder
- 4.92 ml salt
- 4.92 ml baking soda
- 354.88 ml frozen butter (cut into two pieces for easier handling when grating)
- 354.88 ml buttermilk, plus
- 29.58 ml buttermilk
- 354.88 ml grated cheddar cheese (optional)
- 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!
Yes, the grating of frozen butter is a lot of work, and yes, they do spread out because of the butter (I actually put one of mine too close to the edge of the baking sheet and have a resultant mess to clean up, lol) but TRUST ME... they are SOOOO worth it. Flakey, tender, yummy! I'll gladly clean my oven for another batch of these :)
These make a great biscuit that would be a great addition to any meal. We loved them and will have them often!
DELICIOUS!! If I can make these biscuits successfully, anyone can! I won't lie, grating frozen butter is NOT fun, but so worth it in the end (thanks for sharing this awesome technique). I followed the clearly written instructions exactly and added the optional cheese but I used the preshredded stuff and it just dissapeared and didn't lend much of a flavor so next time I will try with a better quality cheddar. Other than that, I found it easier to distribute the buttermilk if I mixed and kneaded it all and then divided the dough before resting it. Also, I used Chipfo's advice and cut these into squares. WILL make again, THANKS KITTENCAL!!