Sunday, November 17, 2013

Callie's Classic Buttermilk Biscuits

Yum

A recipe review from the cookbook Callie's Biscuits and Southern Traditions.

I love biscuits, but to be honest, this "northern gal" couldn't make a biscuit to save her life. I made awesome "hockey pucks" you could sling across the floor, but never the soft and flaky kind I saw in cookbooks and magazines.

Luckily for my family, over the years I did learn how to make biscuits, simply because I refused to give up ... and I tried all kinds of recipes. Along the way, I learned several things; do not over-work the dough and always use self-rising flour and buttermilk. These are key to great biscuits.

Callie's Classic Buttermilk Biscuits are light, fluffy and full of flavor, and the addition of the cream cheese makes them super-yummy. They are also very easy to make ... take a look ...



Ingredients
2 cups self-rising flour
5 tbls. butter, divided
1/4 cup cream cheese, room temperature
3/4 cup buttermilk

Method
Preheat oven to 500. In a large mixing bowl add self-rising flour, 4 tbls. butter cut into small pieces and the cream cheese. Using your hands, cut in the butter and cream cheese until flour is crumbled.

Make a well in the middle and add the buttermilk. Continue to mix with your hands until a soft dough forms. The dough will be wet and shaggy.

Dust top of dough with more flour, and using a rubber spatula around the sides of the bowl, remove dough to a lightly floured board. 

Dust again with flour, roll out into an oval 1/2" thick and cut biscuits with 2" round biscuit cutter.

Place each on a rimmed baking sheet, with the biscuits touching each other.
Melt remaining 1 tbls. butter and brush tops of biscuits.

Place in oven and immediately reduce heat to 450. Bake 16-18 minutes or until biscuits are lightly browned on top.




I split and buttered one and topped it with my Caramel-Apple Jam!  Oh wow! Then I made a Bacon, Egg and Cheese Biscuit ... heaven!




Disclaimer: The cookbook in this post was provided by Callie's Biscuits. All opinions are my own.


Enjoy,
Mary


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