Callies Biscuits Recipes

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.