This Callie’s Cheese & Chive Biscuits Copycat Recipe is my twist on the classic buttermilk biscuits in Carrie Morey’s cookbook.
What are Callie’s Biscuits?
Callie’s Charleston Biscuits is a Southern biscuit company started by Carrie Morey. The biscuits are shipped all over the world and are also available at The Fresh Market and more recently Publix supermarkets. Found in the freezer case, Callie’s biscuits come in assorted flavors, most notably the classic buttermilk biscuit and my favorite cheese & chive.
What flour is best for biscuits?
In her cookbook Callie’s Biscuits and Southern Traditions, Carrie Morey shares her preference for White Lily flour. Most Southern cooks would agree that White Lily flour is the gold standard for baking, especially biscuits. It is a Southern flour that uses a lower protein soft winter wheat than typical flour.
Helpful tools for biscuit making.
Below are the basic tools you’ll find helpful in making biscuits.
How to serve cream cheese biscuits.
I love serving these biscuits for a big breakfast spread including eggs, bacon & sausage, cheese grits, and assorted jellies and syrups. These biscuits are also perfect for the holidays. I like to serve them alongside this brown sugar spiral sliced ham and an assortment of mustards, cheeses, and jellies.
You can also offer guests a “biscuit bar” where they make their own biscuit creations. Present a platter of biscuits alongside optional fillings such as fried chicken tenders, sausage, sliced ham, pimento cheese, and more.
How to freeze cream cheese biscuits.
These biscuits can be frozen after baking. After baking the biscuits, allow them to cool to room temperature. Place them in an airtight bag. labeled with the date, and freeze for up to six weeks.
How to reheat frozen biscuits.
To reheat, wrap the frozen biscuits in foil (do not thaw or defrost). Bake at 400 degrees F for 25 to 30 minutes. Open the foil the last five minutes to brown the tops.
If you try this recipe, I’d love to hear your thoughts and your favorite way to enjoy them:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!
I’ve included a link below to items featured in this post as well as a few tools that you might need to make these biscuits:-). Click the arrows to scroll through the images.
- 2 cups self-rising flour (White Lily preferred)
- 4 tablespoons butter, cut into small pieces and at room temp
- 1 tablespoon butter, melted
- 1/4 cup cream cheese with chives (spreadable in a tub)
- 1/2 cup sharp cheddar cheese, grated
- 3/4 cup buttermilk (whole or low-fat)*
- 2 TB melted butter
- Preheat oven to 500 degrees with rack in center of oven.
- Place flour in a large, wide bowl.
- Place the cubed butter, cream cheese, and cheddar cheese in flour.
- Use your hands or a fork to "cut in" the butter and cheese until the mixture resembles cottage cheese. The dough will be chunky with some loose flour.
- Make a well in the center; pour in buttermilk.
- Mix the flour into the buttermilk with your hands or a spatula. The dough will be wet and messy.
- Sprinkle a bit of flour on top of the dough. Run the spatula along the sides of the bowl to separate the dough from the bowl. Sprinkle with a bit more flour in this crease.
- Sprinkle a generous amount of flour on a baking mat or silpat. Turn bowl of dough over and dump onto the baking mat.
- Sprinkle flour on top of the dough and on the rolling pin.
- Roll the dough until 1/2" thick. Don't overwork the dough.
- Cut into the dough with a 2-inch round biscuit cutter; dust with flour as needed to keep dough workable.
- Place biscuits onto a shallow pan or cast-iron skillet with the sides touching.
- Brush tops of biscuits with melted butter.
- Place in oven; immediately reduce heat to 450 degrees.
- Bake 15-18 minutes or until golden or done to your preference. Rotate once while baking.
Nutrition InformationYield 10 Serving Size 2-inch biscuit
Amount Per ServingCalories 206Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 448mgCarbohydrates 20gFiber 1gSugar 1gProtein 5g