Recipe courtesy of Callie White
and
Carrie Morey
Callie's Charleston Biscuits
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 233
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 41
- Sodium
- 373
- Total: 50 min
- Active: 30 min
Ingredients
2 cups self-rising flour, preferably White Lily brand
1/4 cup cream cheese, at room temperature
2 tablespoons salted butter, at room temperature, plus 1 tablespoon melted butter for glazing
3/4 to 1 cup buttermilk
All-purpose flour, for dusting
Serving suggestions: Savory Thyme Butter (recipe follows), blackberry jam, cream cheese
Savory Thyme Butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced green onion
1 teaspoon minced fresh thyme, or more to taste
1 clove garlic, minced
Kosher salt and freshly ground black pepper (more than you think you'll need)
Directions
- Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
- Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
- Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
- Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
- Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
Savory Thyme Butter:
- Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
- Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.