Biscuits Callies Charleston Recipes

THE BEST BISCUIT RECIPE EVER & THE EASIEST

Steps:

• Preheat your oven to 450°F.
• Place two cups of your flour into a large mixing bowl and add 4 TBSP of butter into bowl. Using your hands, cut the butter into the dough until fine cous cous sized grains are left in the bowl.
• Add your cream cheese in the same manner.
• When both the butter and cream cheese is incorporated, make a well in the middle of your dough and pour in the buttermilk. Using your hands, scoop from the outside in as you incorporate the buttermilk. If the dough is too dry, add your remaining 1/4 cup and continue to mix with your hands until a crumbly but sticky wet dough is left.
• With the remaining 1 cup of flour, flour your working surface and dump the biscuits onto the floured surface. Dust the top of your dough with flour, and morph into a circle.
• With a rolling pin, roll out your dough until it's an inch thick.
• Using a biscuit cutter, firmly cut out each biscuit and place onto a parchment paper rimmed baking sheet. Once all biscuits are cut, melt the remaining butter and brush the tops of the biscuits with butter.
• Bake for 16-18 minutes or until golden brown. Serve and eat immediately.

CALLIE'S BISCUITS

Steps:

• Preheat the oven to 500 degrees with rack in the middle position.
• Place 4 cups flour in a large, wide bowl.
• Sprinkle the butter cubes and the cream cheese on top of the flour and use your fingers to "cut" it in until the mixture resembles cottage cheese (chunky with some loose flour).
• Make a well in the center and pour the buttermilk in the well.
• Use your hands or a rubber spatula to mix the buttermilk into the flour. Don't overmix. The secret to tender biscuits is messing with the dough as little as possible. A wet and messy dough will form.
• Spread a good bit of flour out on a work surface. (I like to use a piece of parchment paper for my work surface.)
• Dump the dough onto the floured work surface. Flour a rolling pin and sprinkle flour on top of the dough.
• Roll the dough to 1/2-inch thickness. Do not knead the dough.
• Flour a 2-inch round biscuit cutter. Press the cutter straight down into the dough and straight back up. (No turning.) Repeat, cutting as many biscuits as you can.
• Roll out dough scraps one time to cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need. As I transfer the biscuits to a baking pan, I try to dust off any excess flour.
• Place biscuits on a baking pan with sides or a cast iron skillet. The sides of the biscuits should be touching. The recipe recommends lining the sides of the pan with parchment paper, but I did not.
• Brush the tops with melted butter. Place in oven and immediately reduce oven temp to 450 degrees. Bake 16 to 18 minutes, rotating the pan once.

CALLIE'S CHARLESTON BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
• Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
• Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
• Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
• Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
• Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
• Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.

BISCUITS - CALLIE'S CHARLESTON RECIPE

Steps:

• Preheat oven to 450° have an ungrrased baking sheet ready Place flour in bowl and cut in the butter (to parmesan texture) Add cream cheese in pieces DONT OVERWORK THE DOUGH make a well in center and add buttermilk until mix is wet Pat a little all purpose flour on top of dough and tip onto a floured surface Flour the top of dough lightly, to make it easy to roll out but keep moist inside Lightly pat or roll out dough to 1 1/2 inch thickness. DO NOT OVERWORK THE DOUGH use a 2 inch cutter to cut out biscuits Place on baking tray with each touching. Roll out leftover dough only once to cut more biscuits With remains dough make a ' snake' to outline the biscuits at the end to stop them from spreading Brush tops with melted butter Put biscuits in oven, thenIMMEDIATELY turn down the temp to 400° and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6-10 minutes. WATCH OVEN FOR BROWNING