Angel Buttermilk Biscuits are a true southern specialty that we've made a tradition of here in Central California, whether we're hosting an intimate brunch party or serving our hard-working help out at the ranch. This recipe creates the lightest, fluffiest biscuits that pair famously with our Cielo Orange Blossom Honey whipped with butter. They're also wonderful as a breakfast sandwich. Instead of cutting in cold butter with a pastry cutter, I like to grate the butter which brings the dough together super fast and easy.
Ingredients:
- 1/2 cup unsalted butter, cold from the refrigerator
- 2 cups self-rising flour (such as White Lily if you can find it)
- 1 cup chilled buttermilk
- 2 tablespoons butter, melted
Preheat oven to 450 degrees. Grate the butter into a medium mixing bowl with a cheese grater.
Working quickly, add 2 cups of flour and gently toss to distribute the grated butter. Chill in the freezer for 10 minutes.
Make a well in the center of the flour and add 1 cup of chilled buttermilk. Stir with a wooden spoon until the flour is moistened, about 15 times. Turn the dough out onto a lightly floured surface and shape into a rectangle.
Fold the dough in half, turn, and press it into a rectangle again. Repeat this step 4 times. Flour a rolling pin and roll the dough to a 3/4-inch thickness. Cut with a 2 1/2 inch floured, round biscuit cutter. Make sure not to twist the cutter, just lift straight up after and cut the rest of the dough. Pat together the remaining dough and flatten gently back to 3/4-thickness and cut as many biscuits as possible. (Depending on thickness, I usually yield 9 to 12 biscuits from this recipe.)
Line a baking sheet with parchment paper and arrange the biscuits so that they are touching. (This keeps the edges softer, for crispier biscuits bake them apart from each other.) Bake for 12-15 minutes, remove from the oven and brush with melted butter.
