Callie’s Buttermilk Biscuits

I was at Crate & Barrel this weekend and randomly spotted this cookbook:

callies-cookbook

It caught my attention because my brother-in-law works (and makes biscuits) at Callie’s Hot Little Biscuits in Charleston, SC – so I figured this had to be the same Callie. Without even flipping through it, I bought the book, and boy am I glad I did. This book has some incredible Southern recipes. Carrie (the author) became famous off of her mother’s (Callie) homemade biscuits, but there is so much more in this cookbook than that. I’m excited to experiment with some recipes in this book that I’ve never tried (or even heard of!). But before getting ahead of myself, I figured I should master the basics: Callie’s Buttermilk Biscuits.

Carrie explains in her book that anyone can make biscuits from scratch. Having never done it before, I was a little skeptical, but after trying them one time I’d say I feel confident enough to make these again and again. This recipe is taken directly from the book because, let’s face it, she can do a much better job of explaining the biscuit making process than I can. I hope you give it a try – you’re going to love how they come out!

Callie's Buttermilk Biscuits

Callie’s Buttermilk Biscuits

Ingredients

Makes about 10 (2-inch) biscuits

  • 2 cups self-rising flour (White Lily preferred), plus more for dusting
  • 5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
  • ¼ cup cream cheese, at room temperature
  • ¾ cup whole buttermilk (may substitute low-fat buttermilk)

Directions

1. Preheat the oven to 500°F. Make sure the oven rack is in the middle position.
2. Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.
3. Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.
4. Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.
5. Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and the rolling pin. Roll out the dough to ½-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)
6. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.
7. Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.

Note: You can freeze any leftover biscuits. To reheat, do not defrost. Wrap the biscuits in foil. Bake in a 400°F oven 25 to 30 minutes. Open the top of the foil for the last 3 to 5 minutes to brown a little on top.

Callie's Buttermilk Biscuits

Fresh Roasted Vegetables

These are the best roasted vegetables you’ll ever make and the easiest roasted vegetables you’ll ever make. I’d have to say we cook these about once a week because they are so easy and go with almost every meal. Of course they’re best in the summer, when the vegetables can be bought from our local farmer’s market, but I wouldn’t discourage you from making these year round.

The ingredients are as simple as it gets: vegetables, olive oil, and Tony Chachere Cajun Season. Gather your favorite vegetables and cut into even sized pieces. My favorite veggie combination for this is zucchini, summer squash, onion, and cherry tomatoes, but you can really use whatever you’d like.

Roasted Vegetables

Place the vegetables onto a cookie sheet, drizzle with 2 tablespoons of extra virgin olive oil and liberally season with Tony Chachere Cajun Seasoning. This seasoning has the perfect amount of spice but doesn’t overpower the vegetables.

Roasted Vegetables

Bake at 400 degrees for 20 minutes, flipping with a spatula about half way through. Let cool for a few minutes and enjoy!

Roasted Vegetables

Fresh Roasted Vegetables

Ingredients

  • 1 zucchini
  • 1 summer squash
  • 1 onion
  • 1 small container of cherry tomatoes
  • 2 TBSP extra virgin olive oil
  • 2 TBSP Tony Chachere Cajun Seasoning
  1. Preheat oven to 400 degrees
  2. Cut vegetables into bite sized pieces, keeping a consistent size between them all. Place onto a cooking sheet, drizzle with olive oil and season with the cajun seasoning.
  3. Place in the oven and cook for 20 minutes, flipping the vegetables half way through.

Roasted Vegetables

Skillet Mac and Cheese

Mac n cheese has got to be one of our favorite side dishes with BBQ. Normally, I use a crock-pot mac n cheese recipe that my mother-in-law gave me. It’s perfect because it cooks long and slow – just about the same amount of time it takes Jon to smoke or grill ribs. However, the other night we wanted to make this dish but didn’t have all of the time needed for the crock pot recipe. That’s where this skillet recipe, inspired by a recipe from Southern Living, came into play. This dish is flavorful and is the perfect base if you want to add any additional items (like bacon, sun-dried tomatoes, green onions, etc…..)

Skillet Mac and Cheese

Skillet Mac and Cheese

Skillet Mac and Cheese

Ingredients:

  • 1/4 cup plus 1 1/2 tsp kosher salt, divided
  • 1 qt. milk
  • 6 TBSP butter, cut into pieces
  • 6 TBSP all purpose flour
  • 1 lb pasta (I used penne)
  • 1 (8 oz) package shredded extra sharp cheddar
  • 1 (8 oz) package shredded Monterey jack cheese
  • 1 tsp hot sauce
  • 1/2 tsp black pepper
  • 1 1/2 cups panko
  • 2 tsp olive oil

Directions:

  1. Preheat broiler with oven rack 8-9 inches from heat.
  2. Bring 1/4 cup salt and 4 qt water to a boil in a large pot over high heat.
  3. Meanwhile, microwave milk in a microwave safe 1-qt glass measuring cup covered with plastic wrap at HIGH 3 minutes. While milk is heating, melt butter in a 12-inch cast iron skillet over medium heat. Reduce heat to medium-low; add flour, and cook whisking constantly. 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high and bring to a low boil, whisking often.
  4. Add pasta to boiling water and cook 8 minutes.
  5. Meanwhile, continue to cook sauce, whisking often. 6 minutes. Remove from heat; whisk in cheeses, hot sauce, 1 1/2 tsp salt and 1/2 tsp pepper. Cover.
  6. Stir together panko and olive oil.
  7. Drain pasta and fold into cheese sauce. Sprinkle with panko mixture.
  8. Broil 1 to 2 minutes or until breadcrumbs are golden brown. Serve immediately.
Skillet Mac and Cheese