It's funny – I grew up thinking that everyone handmade their own buttermilk biscuits at home like I did with my mom and grandmothers. Biscuits from a can? No way! In the past two decades of building Callie's Hot Little Biscuit, I've learned two things:

1. Everyone has a biscuit story – whether it be making them with their grandmama as a kid or popping the Pillsbury can on the side of the counter every Christmas. 
2. The art of a handmade biscuit is not dead. 

I started this company with my mom's Country Ham Biscuit recipe and with every new flavor we've created, with every new eatery we've opened, with every new customer we've created cherished relationships with, I have come to find that the art of a handmade, southern biscuit is not only dead... it's thriving!

Whether you are taking one of our biscuit-making classes or you are following the directions on the back of our Buttermilk, Shortcake, or Gluten-Free mixes that you picked up from the grocery store, our process never changes. Every single one of our biscuits is made by hand. Today, I'm sharing just how simple, yet important, this process is!

Our baking technique for an American biscuit includes using your hands to make a snapping motion to incorporate the butter and cream cheese. If you want to know how to make biscuits fluffier, you can remember our phrase: Biscuits are like friends. They rise taller when they are together! In other words, make sure your biscuits touch on the tray so they lift each other as they rise. 

Looking for a great biscuit brunch or biscuit pairings that are on trend? See our line of Southern pantry staples here. 

2-inch biscuit cutter (or your preferred size!)

Parchment paper

Rimmed backing sheet

Rolling pin

2 cups Self-rising flour, we prefer White Lily or you can use our mix, plus more for dusting

6 Tablespoons salted butter, divided

2 Ounces cream cheese

3/4 to 1 cup buttermilk

1. Preheat oven to 400 degrees F
2. Place 2 cups of biscuit mix into a large bowl.
3. Add 4 tablespoons of salted butter and work it into the. Mix in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime.
4. Make a well in the center of the dough. Add 3/4 cup buttermilk and combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add the remaining buttermilk. 
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining biscuit mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place on a parchment lined, rimmed baking sheet. The biscuits should touch. Bring remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt remaining butter and brush onto biscuits.
8. Bake for 16-18 minutes, rotating the pan halfway through.

 

Bake Up More:

Try our sweet shortcake biscuit recipe and gluten-free buttermilk biscuit recipe!