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

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. We default to our Land O Lakes® Salted Butter when baking biscuits.

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

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

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.

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

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.

The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice. I'm giving you two savory options. The red is a sun-dried tomato and cheddar biscuit with paprika and a touch of cayenne.

To achieve the best results with the biscuit method, it's important to use cold fat (such as chilled butter) and handle the dough as little as possible to prevent the fat from melting. Additionally, using a light touch when mixing the dough can help ensure a tender and flaky texture in the finished baked goods.

Callie's Hot Little Biscuit Cheese Crisps | Publix Super Markets. Publix Super Markets Inc.

We couldn't recover,” says Carrie Morey, owner of Callie's Hot Little Biscuits.

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.