A cross between a flaky biscuit and a light yeast roll, this is an easy recipe for garlic butter topped, Cheddar Cheese Angel Biscuits. Have homemade rolls on the table in less than 30 minutes!
These Garlic Cheddar Cheese Angel Biscuits are so good and easy to make, you'll want them with every meal!
The first time I had an angel biscuit, it was heaven at first bite.
I had just moved from Florida to Tennessee for college and went to a friend's house for dinner.
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?
What are Angel Biscuits?
Angel biscuits are made with three different kinds of raising agents: dry yeast, baking powder, and baking soda.
The leaveners make the dough rise into the lightest and fluffiest biscuits around.
That's the beauty of an angel biscuit.
It's the perfect cross between a soft dinner roll and a buttermilk biscuit and is truly the best of both worlds.
How to Make Light and Flaky Biscuits
Here are some tips on how to make biscuits that are light, fluffy, and flaky:
It's really easy to hang a wire colander over a large bowl and sift all the dry ingredients together. Just tap the side of the colander with a hand to pass it through.
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.
Gently pat the dough out and cut into 2 to 2 ½ 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.
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!!
Garlic Cheddar Cheese Angel Biscuits is such an easy and delicious recipe so try them the next time you need rolls or biscuits.
Garlic Cheddar Cheese Angel Biscuits
FOR THE 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 cups buttermilk , can substitute 2 cups milk with 2 tablespoons of vinegar added and let sit for 5 minutes at room temperature
- 1 cup shredded sharp cheddar cheese
FOR THE GARLIC BUTTER:
- 4 tablespoons unsalted butter , melted
- 1 teaspoon garlic powder
- Preheat oven to 400F/204C 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 gently knead for a couple of minutes. Pat the dough out until about 1 inch thick and cut with a 2-2 ½ inch biscuit cutter. 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.
FOR THE GARLIC BUTTER:
- 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.
Recipe Notes & Tips:
- 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