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
Shop the items you need to make these biscuits at home!
Shop the items you need to make these biscuits at home!
Shop the items you need to make these biscuits at home!
Shop the items you need to make these biscuits at home!
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.
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FAQs
Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.
Why do biscuits taste better in the South? ›
There are many theories about why Southern biscuits are different (ahem, better) than other biscuits—richer buttermilk, more butter, better grandmothers—but the real difference is more fundamental. Southern biscuits are different because of the flour most Southerners use.
What is Joanna Gaines biscuit recipe? ›
Ingredients
- 4 cups self-rising flour, plus more for the work surface*
- 2 tablespoons baking powder.
- 1 teaspoon baking soda.
- 3 sticks salted butter (¾ pound), cold, cut into ½-inch pieces or grated.
- 2 large eggs, beaten, plus 1 large egg for brushing.
- 1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing.
directions
- Preheat oven to 400ºF.
- Dissolve yeast in warm water; set aside.
- Mix dry ingredients together.
- Cut in shortening. ...
- Add yeast and buttermilk and mix well.
- Turn dough onto lightly floured surface and roll out to desired thickness.
- Cut with small biscuit cutter and place on greased baking sheet.
White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.
What type of flour makes the best biscuits? ›
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.
What is the number 1 biscuit in the world? ›
As the world's leading biscuit brand, Parle-G has become more than just a product; it represents cherished memories and a taste that transcends generations.
Which is the tastiest biscuit in the world? ›
What Are the Most Delicious Biscuits in the World?
- Macarons. These delicate and colorful French treats are made with almond flour, egg whites, and sugar, and are filled with various flavored creams or ganaches. ...
- Shortbread. ...
- Oreo. ...
- Caesura · Public domain. ...
- Biscotti. ...
- pfctdayelise · CC BY-SA 2.5. ...
- Nankhatai. ...
- Pfeffernüsse.
Buttermilk Biscuits vs. Cream Biscuits
Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream.
What are the ingredients in farmhouse biscuits? ›
With a love of old family recipes, the finest ingredients, traditional baking methods and above all a simple love of baking biscuits. INGREDIENTS: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings, Raising Agent: Sodium Hydrogen Carbonate.
Ingredients. Wheat Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin and Folic Acid), Sugar, Buttermilk Solids, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, and Monocalcium Phosphate), Salt, Sodium Bicarbonate.
Are homemade biscuits better with butter or shortening? ›
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 does adding cream of tartar to biscuits do? ›
As the biscuits rise, the carbon dioxide gas expands, creating pressure on the dough. This pressure can cause the dough to collapse without proper support. Cream of Tartar helps stabilize the dough structure, ensuring the biscuits maintain their shape and rise uniformly.
How do you make Paula Deen buttermilk biscuits? ›
In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times.
What makes a good biscuit and why? ›
Texture: A good biscuit should have a fluffy and tender texture, with a slightly crispy exterior. It should not be too dry, hard, or crumbly. Flavor: A good biscuit should have a rich and buttery flavor, with a hint of saltiness.
What is the king of biscuit? ›
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.
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 is the most important step in biscuit making? ›
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.
