Callies Charleston 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.

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