FAQ

For a dozen classic buttermilk biscuits, you'll need

• 1 bag of Callie’s Biscuit Mix
• 6 TBSP Salted Butter, divided
• 1/4 Cup Cream Cheese
• 3/4 to 1 Cup Whole Buttermilk

1. Preheat the oven to 400°F
2. Place 2 cups of the mix into a large bowl. Using your hands, incorporate 4 tbsp butter into the biscuit mix using a snapping motion. Combine until the mixture resembles Parmesan cheese. Then do the same technique with the cream cheese.
3. Make a well in the center of the dough, add buttermilk, and combine until the dough is wet and sticky. *Be careful not to overwork the dough!
4. Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining biscuit mix.
5. Dump the dough onto the dusted surface and roll dough to 1/2 - 1 inch thick, depending on the size of your backing sheet.
6. Using a floured biscuit cutter, cut straight down into the dough, starting from the outside edge of the dough and working in. Repeat this step until you're no longer able to stamp biscuits.
7. Place biscuits on a parchment-lined baking sheet with sides. The biscuits should touch each other in the pan. Brush with 2 tbsp butter.
8. Bake for 16-18 minutes, turning the pan halfway through and continuing until the tops are a light golden brown.

For a dozen gluten-free buttermilk biscuits, you'll need

• 1 Bag of Gluten-Free Biscuit Mix
• 6 TBSP Salted Butter, divided
• 2 OZ Cream Cheese
• 3/4 to 1 Cup Buttermilk
• 1/4 Cup Heavy Cream

1. Preheat the oven to 400°F
2. Place 2 cups of the mix into a large bowl. Using your hands, incorporate 4 tbsp butter into the biscuit mix using a snapping motion. Combine until the mixture resembles Parmesan cheese. Then do the same technique with the cream cheese. 
3. Mix the heavy cream and 3/4 cup buttermilk together in a separate bowl. 
4. Make a well in the center of the dough. Add the heavy cream and buttermilk mixture and combine until the dough is wet and sticky. If more liquid is needed, add the remaining 1/4 cup buttermilk. *Be careful not to overwork the dough! 
5. Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining biscuit mix.
6. Dump the dough onto the dusted surface and roll dough to 1/2 - 1 inch thick, depending on the size of your backing sheet.
7. Using a floured biscuit cutter, cut straight down into the dough, starting from the outside edge of the dough and working in. Repeat this step until you're no longer able to stamp biscuits.
8. Place biscuits on a parchment-lined baking sheet with sides. The biscuits should touch each other in the pan. Brush with 2 tbsp butter.
9. Bake for 16-18 minutes, turning the pan halfway through and continuing until the tops are a light golden brown.

"If you don't have a biscuit cutter, use a glass!" ~Carrie