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

FAQs

What is the secret to an excellent biscuit? ›

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. Our recipe asks you to the dough 10 times; this will create a cohesive dough with visible pieces of butter and sprinkles of flour.

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…

Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour.

While there are plenty of flour varieties to choose from, White Lily reigns above all else for Southern bakers and is the crème de la crème when it comes to the flour we use for any biscuit recipe.

The best flour for making biscuits is White Lily flour. It's not available everywhere, so the next best thing is King Arthur All Purpose flour. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.

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.

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

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

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.

Which liquid makes the best biscuits? ›

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

INGREDIENTS: Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Rolled OATS (11%), Raising Agents: Sodium Hydrogen Carbonate, Diphosphate; Free Range Pasteurised EGG, Rice Flour, Salt, Flavourings.

Use flour with low protein content

To make extra tender biscuits, you don't want to develop a lot of gluten. Flours with a higher protein content develop gluten more readily. To get the soft biscuits you're after, Catherine recommends using for an all-purpose flour with a small amount of protein.

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.

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.

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.