Let me tell you about the most fun I’ve had in a long time, it was the other night when the Darling crew got together to make the best biscuit recipe with the one and only, Callie’s Hot Little Biscuit. I remember my first real trip to Charleston when we discovered Callie’s HLB how I instantly fell in love with their blueberry biscuit and how when you walk into the little store you’re greeted with the aroma of melted butter. Callie’s HLB in Atlanta was offering biscuit-making classes where we learned how to make the best biscuit recipe ever.
All Photos by Wynne Photography
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Photos by Wynne Photography
Callie’s HLB just launched their new biscuit-making classes in the Atlanta market and our team couldn’t wait to get our hands dirty, or “wetty” as we call it in the biscuit biz, with them. To our surprise, Carrie, Callie’s HLB founder, was there to lead the class and her two adorable daughters helped us learn the ins and outs of crafting the best biscuit recipe.
If you haven’t had these biscuits yet, you’re in for a treat now that you can recreate this biscuit recipe at home. They are puffy and buttery with super flaky layers ready to absorb mounds of butter or whatever other toppings you want to put on there.
Callie’s believes in using high-quality ingredients for their biscuits and never uses anything but White Lily Self-Rising flour as the base, then we mix in a ton of cold butter with our hands, cream cheese, and finish it with ice-cold full-fat buttermilk.
I’m sure you’ve heard me say it a ton of times on this blog, but fat IS flavor.
Fat is flavor
After we mixed everything together, we cut out our biscuits with a 1.5” biscuit cutter, plopped them in the oven, and finished them with a butter bath. The whole shop smells like absolute heaven (if you believe heaven smells like butter, and I do).
Finally, you get a chance to break out the bubbly (these classes are all BYOB) and enjoy the fruits of your labor! It’s a biscuit smorgasbord afterward and I’d be lying if I said I didn’t have at least four before leaving.
We truly had an amazing time in this class! Thanks to my friends Lauren of Pretty Southern, Whitney, Anna Kay (Darling Down South’s Editorial Assistant) MaryAshley, and Rachel for joining!
Also, my friend Lauren taught me an amazing trick! You use your pinky to poke a hole in the top of the biscuit from which you can drizzle honey or put a pad of butter into. How genius is that? It’s what you learn from being around true Southerners I suppose!
And now for the grand finale, the best biscuit recipe, ever, thanks to Callie’s HLB Biscuit class!
Shop the items you need to make the best biscuit recipe at home!
You can buy Callie’s already made and ready to ship too
The Best Biscuit Recipe Ever & The Easiest
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!
Course:Breakfast
Cuisine:American
Keyword:biscuits, southern food
Servings: 12 biscuits
Ingredients
- 3cupsWhite Lily Unbleached Self Rising Flour
- 6 TBSP, dividedunsalted butter
- 1/4cupfull fatcream cheese
- 3/4 to 1cupfull fat ice cold buttermilk
Instructions
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.
PIN ME
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FAQs
It's super simple and makes tall, fluffy biscuits ready for breakfast, sandwiches, and more! The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).
What makes Southern biscuits so good? ›
Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour.
Why are biscuits different in the South? ›
So, while biscuits were certainly baked in Northern kitchens, they didn't replace bread as the carbohydrate of choice. In the South, by contrast, the available flour was milled from low-protein soft wheat, which lacks the protein content necessary to make great bread but is the ideal flour for biscuits.
Which liquid makes the best biscuits? ›
*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.
What not to do when making biscuits? ›
5 Mistakes You're Making With Your Biscuits
- Mistake #1: Your butter is too warm.
- Mistake #2: You're using an inferior flour.
- Mistake #3: You use an appliance to mix your batter.
- Mistake #4: You don't fold the dough enough.
- Mistake #5: You twist your biscuit cutter.
What does egg do to biscuits? ›
As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.
Are biscuits better made with butter or Crisco? ›
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
What flour do southerners use for biscuits? ›
White Lily, founded in Knoxville, Tennessee, in 1883, is a distinctly Southern brand that has been a staple for both professional bakers and home cooks. Step into any grocery store across the South, and you'll likely find the iconic, extra-tall (because the flour weighs less per cup) white bags on the baking aisle.
What are the best biscuits ever? ›
Top 5 favorite British biscuits:
- Chocolate Digestives.
- Shortbread.
- Chocolate fingers.
- Jaffa Cakes.
- Chocolate Hobnobs.
What is the best flour to use for making biscuits? ›
All-purpose flour is the work horse of the kitchen. With a protein content of between 9% and 12% it's great for cookies, muffins and cinnamon rolls and is what most people use for biscuits. It comes in regular or self-rising, with the self-rising containing baking powder and salt.
A Biscuit (U.S.) Is a Scone (U.K.)
A British biscuit is not remotely similar to the fluffy and filling American biscuits made famous in Southern American cuisine. The closest British equivalent to those buttery miracles is a scone, which ain't too bad either.
Is it better to use milk or buttermilk in biscuits? ›
Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.
Is it better to use butter or lard in biscuits? ›
The stronger the bond, the tougher the crust and vice versa. Lard also has a higher melting point than butter, melting between 109 and 118° F while butter melts somewhere between 90 and 95° F. A slower render means more air and steam-release, which means more leavening and flakiness.
Should you chill biscuits before baking? ›
Whenever you're working with buttery doughs like biscuits, pie crust, shortbread, and the like, you're constantly reminded to chill the dough frequently, as well as chill the dough before baking time. Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out.
What is the key characteristics of a good biscuit? ›
In general, a rolled biscuit of desirable quality has a golden brown, smooth and crisp crust without brown specks, and a tender and flaky crumb; it is expected to be symmetrical in shape with a high height, flat top and straight side (Learning and Food Resource of Oregon State University, 2012, see web references).
What are the two most important steps in biscuit making? ›
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
What ingredient most caused the biscuits to rise? ›
While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.
What does cream of tartar do in biscuits? ›
Cream of Tartar plays a crucial role in biscuit-making by serving as a leavening agent. When combined with baking soda, it produces carbon dioxide gas, leading to the expansion of the dough during baking.