![]() ![]() Place biscuits as close together as you can on an ungreased baking sheet.Make the most of your first roll out of the dough as the second roll will be slightly different in texture. Do not twist the cutter or you will seal the edge of the biscuits preventing them from rising as they should. Starting at outside edge, cut biscuits using a sharp biscuit cutter pressing down and lifting straight up. ![]() Using hands or a rolling pin, slightly roll dough to about 1-inch thick. Remove dough from bowl onto a well-floured board or counter.Lift flour from the outside edges and fold toward the center, mixing until a very soft dough is formed. Form a well in the center and add in buttermilk. ![]() The small chunks of cream cheese will help make lighter biscuits. Add in cream cheese, mixing with your fingers until only small chunks of cream cheese are left.Add room temperature (not cold) butter and work it between your fingers until it resembles coarse corn meal.Measure out mix the dry ingredients into a very large bowl, one that will accommodate lots of dough mixing.We also sampled her Cheese Crackers which I highly recommend. And you can’t go wrong with the Cinnamon and Sugar variety - incredibly delicious! Carrie offers some hints for making the best biscuits: Part of our group made a Cheddar and Chive version which was sooooo very good. Among her biggest fans is Reese Witherspoon who not only featured Carrie and her biscuits on her blog, Draper James, but also served those mouthfuls of deliciousness at her wedding.Ĭan you believe Carrie actually went to Sonic before we got there and ordered each one of us a cup of Sonic ice! She’s just the sweetest, y’all.Įven if you don’t live near Callie’s Biscuits, you can still enjoy them by ordering them and their other products online. Southerners swear by low-protein White Lily flour for their biscuits and HERE’S WHY.Īward-winning, hand-made Callie’s Biscuits have been featured in Food & Wine, Saveur, Real Simple, Southern Living, Garden and Gun, The New York Times and on Oprah, the Food Network, the Today Show and Martha Stewartjust to name a few. One of our excursions while there was to Callie’s Biscuit House (headquarters/factory/office of Callie’s Charleston Biscuit)s where we got elbow deep, along with Carrie, in White Lily flour (Carrie says don’t bother using any other brand of flour.), butter and cream cheese (full fat, of course) in order to make the fluffiest, tastiest, butteriest (is that a word?) biscuits that truly did melt in our mouths. ![]() Last week I joined with several other culinary enthusiasts on a trip to Charleston, SC organized by Amy Hannon of Euna Mae’s, a kitchen specialty store, in Springdale, Arkansas. You might want to think about getting your orders in early, y’all. Online orders for Callie’s Biscuits reached as high as 190,000 in December of last year. The best bet in Arkansas is Fresh Market. Today, Callie’s Biscuits can be found throughout the South and, indeed, in locations around the country. And, the rest as they say, it the stuff of legends. In 2005 Carrie Morey convinced her long-time, successful catering mom Callie to turn her famous tender, buttery biscuits into a business. Callie’s Charleston Biscuits is the kind of success story we all love to hear about. ![]()
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