Garlic Cheddar Cheese Angel Biscuits

Easy recipe for light and flaky, garlic butter topped, cheddar cheese angel biscuits. Takes less than 30 minutes, start to finish!

Course Bread

Cuisine American

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings biscuits

Calories 180kcal

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

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