An easy recipe for light and flaky, garlic butter topped, Cheddar Cheese Angel Biscuits. Takes less than 30 minutes, start to finish!
Angel Biscuits: the perfect cross between a soft yeast roll and a buttermilk biscuit
These Garlic Cheddar Cheese Angel Biscuits are so good, you won’t want to share them. The first time I had an angel biscuit I was a Freshman at The University of Tennessee. I went to a friend’s house for dinner and on the table was a wicker bread basket filled with these big, soft, fluffy yeast biscuits. Yeast in a biscuit? What was this type of sorcery? Sorcery or not, it was a dream come true for me. A biscuit that wasn’t so “biscuity” and is more like a yeast roll. That’s the beauty of an angel biscuit. It’s a cross between a soft yeast roll and a buttermilk biscuit and is truly the best of both worlds.
The perfect type of bread to serve with soup
The other night for dinner I made a batch of chipotle butternut squash soup and I wanted to serve it with a grilled sharp cheddar cheese sandwiche. The only problem was I didn’t have any bread and would have had to drive 5 minutes down the street to the bakery. Maybe it was the rain or maybe I was just being lazy, but I decided to make my own rolls.
I thought, “I need to do those quickie garlic cheddar biscuits that are normally made with the big yellow box of pre-made flour buttermilk crap”. Fortunately, I don’t own a box of that pre-made flour crap, so I made my own. Garlicky, cheesy inspiration took over from there and I never even missed the grilled cheese sandwich.
After the dough is made, you can immediately make into biscuits or store dough in a airtight container in the refrigerator. The dough will keep for several days in the refrigerator. When ready to use, take dough out and let come to room temperature.
Roll out dough and cut into 2 to 2 1/2 inch sized biscuits. I used a glass but it’s better to use a biscuit cutter because a cutter has sharper sides to easily cut through thick dough. Don’t twist the cutter (or glass) when cutting out the biscuit. Twisting will seal the sides of the biscuit and prevents it from rising as high.
Fresh and hot right out of the oven. Brushed with the garlic butter mixture and then sprinkled with fresh parsley to make ’em pretty.
Look at all the flaky layers. That is a whole bunch of yum!
And the best part is you can make breakfast sandwiches the next morning with the leftover biscuits. We made ours with Canadian bacon (from our Montreal trip), sharp white cheddar cheese, and an over easy fried egg. OMG!!
A couple more gratuitous biscuit pics. Just cause..
Garlic Cheddar Cheese Angel Biscuits is such an easy and delicious recipe so try them the next time you need rolls or biscuits.
- 1 packet of active dry yeast , about 2½ tsp
- 2 tablespoons warm water
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 4 tablespoons sugar
- 1 teaspoon salt
- 1 cup shortening
- 2 cup buttermilk , can substitute 2 cups milk with 2 Tb vinegar added and let sit for 5 minutes at room temperature
- 1 cup shredded sharp cheddar cheese
- 1 stick unsalted butter , melted
- 1 teaspoon garlic powder
Preheat oven to 400F degrees.
Dissolve dry yeast in warm water in a small bowl. Set aside for 5 minutes to proof.
In a large bowl, sift together flour, baking soda, baking powder, sugar, and salt. Cut shortening into flour mixture with a pastry cutter or two knifes or use your hands (like I did!). Add the buttermilk, the yeast mixture, and the shredded cheddar cheese. Dump dough onto floured surface and knead for a couple of minutes. Roll out and cut with biscuit cutter into 2- 2½ inch biscuits. Place biscuits on a lightly greased baking sheet and let rest for 5 minutes.
Bake for 12-15 minutes, or until lightly brown. Brush with garlic butter and serve immediately.
Melt butter in a small saucepan or in microwave. Stir in the garlic powder. Place any butter leftovers in covered container and store in the refrigerator.
- After the dough is made, you can immediately make into biscuits or store dough in a airtight container in the refrigerator for several days
- When ready to use, take dough out and let come to room temperature