The Best Biscuit Recipe Ever with Callie's HLB - Darling Down South (2024)

FAQs

Are Callie's biscuits 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…

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!

So, while biscuits were certainly baked in Northern kitchens, they didn't replace bread as the carbohydrate of choice. In the South, by contrast, the available flour was milled from low-protein soft wheat, which lacks the protein content necessary to make great bread but is the ideal flour for biscuits.

Carrie is the author of cookbooks: Callie's Biscuits and Southern Traditions and Hot Little Suppers (November 2021), and stars in the culinary docu-series, How She Rolls, about biscuits, business, and balance in her life as an entrepreneur. She resides in Charleston, SC with her husband and three daughters.

Started in 2005 as a mail order-only operation, Callie's has seen its share of challenges since the beginning of the pandemic. Morey has closed two stores this year, one in Charlotte and one in Atlanta, due to staffing issues and rising rent.

The biscuits will keep fresh in your freezer for 18 months and cookies for 10 months. Each pack of biscuits and cookies should have an expiration date coded on the vacuum sealed bag. Our pimento cheese is made fresh each week as well. You'll find an expiration date on each container.

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

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

SouthernKitchen.com says, "Ask any Southern chef or sagacious biscuit grandma and you'll hear a pattern emerge: they all swear by White Lily flour."

What type of flour makes the best biscuits? ›

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.

Parle G: the King of Biscuits.

Here's the Reason Biscuits in the South Really Are Better

The not-so-secret ingredient they rely upon is soft wheat flour. Soft wheat thrives in temperate, moist climates like that of the mid-Atlantic, so cooks in those areas have had access to its special flour for a long time.

Biscuits are mostly of Southern origin and in traditional Southern homes the biscuit reigns supreme especially at breakfast when they are served with grits, eggs, bacon, sausage and often with milk gravy (also known as country gravy or sawmill gravy).

As White Lily flour hydrates, the gluten development will never reach the full potential of brands like Gold Medal or King Arthur. The result is a lighter, fluffier biscuit with a greater rise.

Meet Carrie Morey

Carrie Morey founded her handmade biscuit business in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country.

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

476 King St, Charleston, South Carolina 29403.