I was at Crate & Barrel this weekend and randomly spotted this 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
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)
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.