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Joy the Baker.

I Made Callie’s Hot Little Biscuits and You Really Should, Too!

#I Made Callie’s Hot Little Biscuits and You Really Should, Too!

Breaking biscuit news, friends!

A few weeks ago I was in Charleston, SC for the Charleston Wine and Food festival and I’ll tell you what – Charleston might have the best food in the country.  Every meal was a banger.

But the biscuits? Y’all, I was not ready for the biscuits.  If you’re in or near Charleston, you’re very well familiar with the pillow biscuits that are Callie’s Hot Little Biscuits.  They’re the most soft and tender buttermilk biscuit.  Basically the perfect vehicle for jam, honey, gravy, pimento cheese, slices of ham – you name it, I’m into it.

I watched Carrie (the creator of Callie’s Hot Little Biscuits) make these biscuits during a hands on festival class we taught together and I knew I was making these biscuits the second I got home.  They’re so different from Dad’s Buttermilk Biscuits in that the dough comes together more like a thick cake batter – really wet and sticky.  I had to feel it for myself and… it’s always biscuit season, right?

Because we bake together, you’re in the mix with me. Here’s a step-by-step of these very no-fuss, cream cheese laden cloud biscuits with the full recipe detailed below! xo

Here are the ingredients you’ll need to make Callie’s Hot Little Biscuits:

  salted butter (which is different from the unsalted butter I swear by.  It’s nice to have an excuse to by salted butter because it’s so much better on charred tortillas than the unsalted variety.)

  Self-Rising White Lily Flour and there is no substitute, my friends.  White Lily is a soft winter wheat flour and it really is like a cloud.  Think: cake flour.  The light texture and low protein content of the flour makes all the difference in these biscuits.  I can find the green-labeled (aka bleached) Self-Rising White Lily flour at my local grocery store (god bless HEB), but there’s also a rather elusive red-labeled (aka unbleached) Self-rising White Lily flour to keep an eye out for.

  cream cheese for an added layer of richness and a hint of tangy flavor.  You never have to convince me to put cream cheese in something. It’s always a good idea.

•  whole milk buttermilk because wow what a difference some fat makes! But – if reduced fat buttermilk is all you can find, It’ll absolutely do!

  optionally, granulated sugar.  I think these biscuits are even better with a tablespoon of sugar to balance the salt from the butter and self-rising flour.  But also, maybe that’s just my sweet tooth talking. If you like a straight up savor biscuit, skip the sugar.

Side note: my favorite pan for this recipe is a quarter sheet pan (and NordicWare is super affordable and resilient). The recipe below will fill a quarter sheet pan.  Cut the recipe in half if you only want to make half a pan’s worth.

There’s ease in these biscuits.  We don’t have to worry about the temperature of the butter, cream cheese, and buttermilk.  The way that I’ve fussed at you about cold butter, and cold cold buttermilk – you can ignore all that here.

Use your fingers to work the butter (room temp is fine just… not melted) into flour until the butter and flour is nearly like grated parmesan cheese.  Worked into tiny bits.  Once the butter is worked in, drop in chunks of cream cheese and work into pea sized bits.  Create a well in center of the dry ingredients and add the buttermilk.

Use a rubber spatula to gently fold the buttermilk into the dry ingredients. You’ll find that this is a VERY wet batter.  More a cake batter than a biscuit dough.  Fold the batter just until you’ve found and incorporated all of the dry ingredients.  Overmixing will make a tough biscuit and that’s not what we’re going for here.

Sprinkle the top of the biscuit batter and a clean counter space with a generous amount of the White Lily flour.

Push the batter out of the bowl and onto the floured surface.  I had my rolling pin ready, but honestly I didn’t need it.  With floured hands, gather and pat the dough into a 2-inch thick disk.  Thick! A thick shaping will create a thick biscuit.

Flour a 2-inch round biscuit cutter and press straight down into the dough.  Don’t twist the biscuit cutter, just pull it out of the dough sideways.  Gently shake the biscuit out of the cutter and place on a parchment lined baking sheet. These biscuits bake side-by-side on the baking sheet.  The biscuits are so tender that they need the support of one another to rise.

Use a bench scraper (truly my favorite baking tool) to scrape the excess flour and dough off the countertop.  Brush each biscuit top with melted butter.

Bake the biscuits for 16-18 minutes until lightly golden, risen, and cooked through.  When they just come out of the oven, brush again with salted butter.

A fluffy, tender, SOFT CAKE OF A BISCUIT. I’m just so smitten.  I immediately want strawberry jam.  I immediately want a pat of cold butter and honey.  Sausage gravy? Absolutely yes.

Are they better than Dad’s Buttermilk Biscuits?  I can’t say they’re better, but they’re different in the best way.  These feel like my springtime biscuit – so pillowy.  I’m folding blueberries into the dough next round and sprinkling them with cinnamon and sugar. Dad’s biscuits are more of an autumn and winter carb – a little more sturdy and layered.

These biscuits are a delight.  Highly recommend you add them to your spring bake list – especially with Easter just around the corner.  This about these biscuits next to a serving of Easter ham. Even yet, with leftover Easter ham and jam!? Done.

Here’s how!



The most soft and tender buttermilk biscuits baked by the sheet.

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a rimmed quarter sheet pan with parchment paper and set aside.

In a large bowl, combine flour and sugar, if using.  Add 1/2 cup salted butter chunks into the dry ingredients and use your hands to work the butter into the flour. Carrie says to “mix in a snapping motion with your fingers.” Once the ingredients are the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of dimes.

Make a well in the center of the dough. Add  buttermilk and combine with a rubber spatula until the dough is wet, sticky. and there are no hidden dry pockets. Be careful not to overwork the dough.

Generously dust the dough, countertop, your hands, and the 2-inch biscuit cutter with the flour. Flip the dough onto the dusted surface. Pat the dough using using your hands until it is 2 inches thick.  It’s okay if there are cracks across the top.

Cut the biscuits and place them on the prepared baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.  Continue with all of the dough.

Brush the biscuit tops with melted butter. Bake for 16-18 minutes, rotating the pan halfway through.

Remove from the oven and brush with the remaining melted butter. Cool slightly and serve warm.


Depending on the thickness of your biscuit dough, this recipe will yield 18-24 biscuits.

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