Callie's Award Winning Buttermilk Biscuit Recipe & Techniques (2024)

FAQs

Is Callie's Hot Little biscuit still in business? ›

Not to worry, we'll continue to serve you, our loyal customers and fans, the same great biscuits and more through our online storefront at calliesbiscuits.com and through your favorite retailers like Whole Foods, local businesses like Front Porch Market, and through delivery services like GoPuff…

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

She resides in Charleston, SC with her husband and three daughters.

Carrie Morey - Owner - Callie's Charleston Biscuits/ Callie's Hot Little Biscuit | LinkedIn.

The Bottom Line

I personally think that biscuits are at their best when you use a fine pastry-type flour like White Lily or Bob's Pastry flour. BUT, all-purpose flour is absolutely an option. I actually think that your technique when making biscuits is just as - if not, more - important than the flour you use.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Why are my buttermilk biscuits dense? ›

Biscuit Tip 1: Use cold ingredients

Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a hom*ogeneous dough, resulting in dense, leaden biscuits. It can be difficult to prep your butter without warming it with your fingers.

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

My favorite was the middle batch, with 1.5 teaspoons of baking powder, but my wife thought this one was a little too dense. Conclusion: More baking powder makes the biscuit rise more (imagine that!).

The popular Charlotte restaurant Callie's Hot Little Biscuit is closing its doors. The Charleston-based restaurant opened their Charlotte location two years ago. It was located in The Penrose apartments and opened in January 2020. With not much time before everything changed it's not surprising they struggled.

Callie's Hot Little Biscuits are made by hand in Charleston, South Carolina. Our biscuits and cookies are fully baked before we freeze them to ensure freshness.

Carr's is a British biscuit and cracker manufacturer, currently owned by Pladis Global through its subsidiary United Biscuits. The company was founded in 1831 by Jonathan Dodgson Carr and is marketed in the United States by Kellogg's.