Callie's Award Winning Buttermilk Biscuit Recipe & Techniques (2024)

FAQs

Are Callie's biscuits still in business? ›

Not to worry, we'll continue to serve you, our loyal customers and fans, the same great biscuits and more through our online storefront at calliesbiscuits.com and through your favorite retailers like Whole Foods, local businesses like Front Porch Market, and through delivery services like GoPuff…

Carla's secret to making flaky biscuits is simple: grate the butter. Grating the butter creates shards that are uniform in size, ensuring they're evenly mixed with the flour. But in order to properly grate it, you need to make sure your butter is cold — very, very cold.

In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times.

Carrie is the author of cookbooks: Callie's Biscuits and Southern Traditions and Hot Little Suppers (November 2021), and stars in the culinary docu-series, How She Rolls, about biscuits, business, and balance in her life as an entrepreneur. She resides in Charleston, SC with her husband and three daughters.

Callie's Hot Little Biscuits are made by hand in Charleston, South Carolina. Our biscuits and cookies are fully baked before we freeze them to ensure freshness.

Carrie resides in Charleston, SC with her husband and three daughters.

Once the biscuits are cut and on the cookie sheet, I brush the tops with melted butter before and after baking. If you have never made biscuits from scratch before, you need to know that biscuit dough is one of those doughs that “feels right” when you are kneading it or rolling it out.

Carrie Morey - Owner - Callie's Charleston Biscuits/ Callie's Hot Little Biscuit | LinkedIn.

A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.

Why put an egg in biscuits? ›

Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

There are many theories about why Southern biscuits are different (ahem, better) than other biscuits—richer buttermilk, more butter, better grandmothers—but the real difference is more fundamental. Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour.

Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry biscuit.

Carrie Morey founded her handmade biscuit business in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country.

Carrie Morey - Owner - Callie's Charleston Biscuits/ Callie's Hot Little Biscuit | LinkedIn.

Watch Carrie, her family, and the Callie's Hot Little Biscuit team on PBS' How She Rolls, a 10-part culinary docu-series sharing the life of Carrie Morey as a wife, mother of three daughters, and entrepreneur to a booming online and restaurant businesses.

Callie's Hot Little Biscuit Cheese Crisps | Publix Super Markets. Publix Super Markets Inc.