Callies Charleston Biscuits Recipes

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THE BEST BISCUIT RECIPE EVER & THE EASIEST



The Best Biscuit Recipe Ever & The Easiest image

Would you believe it if I told you that the best biscuit recipe ever only contains four ingredients? Yep! This is the easiest and best biscuit recipe you'll ever find on the web!

Provided by Cynthia

Categories     Breakfast

Time 38m

Number Of Ingredients 4

3 cups White Lily Unbleached Self Rising Flour
6 TBSP, divided unsalted butter
1/4 cup full fatcream cheese
3/4 to 1 cup full fat ice cold buttermilk

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



Callie's Biscuits image

The recipe for Callie's Buttermilk Biscuits that made Charleston Biscuit Company famous. Very rich and tender biscuits.

Provided by Christin Mahrlig

Categories     Bread

Time 26m

Number Of Ingredients 5

4 cups self-rising flour (preferably White Lily, plus more for dusting)
1 butter (8 tablespoons) butter cut in small cubes and at room temperature
1/2 cup cream cheese, (room temperature)
1 1/2 cups buttermilk
2 tablespoons melted butter

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.

Nutrition Facts : Calories 173 kcal, ServingSize 1 serving

CALLIE'S CHARLESTON BISCUITS



Callie's Charleston Biscuits image

Provided by Food Network

Time 50m

Yield 10 servings

Number Of Ingredients 11

2 cups self-rising flour, preferably White Lily brand
1/4 cup cream cheese, at room temperature
2 tablespoons salted butter, at room temperature, plus 1 tablespoon melted butter for glazing
3/4 to 1 cup buttermilk
All-purpose flour, for dusting
Serving suggestions: Savory Thyme Butter (recipe follows), blackberry jam, cream cheese
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced green onion
1 teaspoon minced fresh thyme, or more to taste
1 clove garlic, minced
Kosher salt and freshly ground black pepper (more than you think you'll need)

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.

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  • 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.
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