The Best Biscuit Recipe Ever with Callie’s HLB

Koi Let me tell you about the most fun I’ve had in a long time, it was the other night when the Darling crew got together to make the best biscuit recipe with the one and only, Callie’s Hot Little Biscuit. I remember my first real trip to Charleston when we discovered Callie’s HLB how I instantly fell in love with their blueberry biscuit and how when you walk into the little store you’re greeted with the aroma of melted butter. Now, Callie’s HLB is Atlanta is offering biscuit making classes for anyone who truly wants to make the best biscuit recipe ever. 

All Photos by Wynne Photography 

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Shop the items you need to make these biscuits at home!

 

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Shop the items you need to make these biscuits at home! 

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Shop the items you need to make these biscuits at home! 

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Photos by Wynne Photography 

Callie’s HLB just launched their new biscuit making classes in the Atlanta market and our team couldn’t wait to get our hands dirty, or “wetty” as we call it in the biscuit biz, with them. To our surprise, Carrie, Callie’s HLB founder, was there to lead the class and her two adorable daughters helped us learn the ins-and-outs of crafting the best biscuit recipe.

If you haven’t had these biscuits yet, you’re in for a treat now that you can recreate this biscuit recipe at home. They are puffy and buttery with super flaky layers ready to absorb mounds of butter or whatever other toppings you want to put on there.

Callie’s believes in using high-quality ingredients for their biscuits and never uses anything but White Lily Self-Rising flour as the base, then we mix in a ton of cold butter with our hands, cream cheese, and finish it with ice-cold full-fat buttermilk.

I’m sure you’ve heard me say it a ton of times on this blog, but fat IS flavor.

Fat is flavor

After we mixed everything together, we cut out our biscuits with a 1.5” biscuit cutter and plopped them in the oven and finished them with a butter bath. The whole shop smells like absolute heaven (if you believe heaven smells like butter, and I do).

Finally, you get a chance to break out the bubbly (these classes are all BYOB) and enjoy the fruits of your labor! It’s a biscuit smorgasbord afterward and I’d be lying if I said I didn’t have at least four before leaving.

We truly had an amazing time at this class! Thanks to my friends Lauren of Pretty Southern, Whitney, Anna Kay (Darling Down South’s Editorial Assistant) MaryAshley and Rachel for joining! 

Also, my friend Lauren taught me an amazing trick! You use your pinky to poke a hole in the top of the biscuit from which you can drizzle honey or put a pad of butter into. How genius is that? It’s what you learn from being around true Southerners I suppose!

For those who want to take a biscuit class of your own, you can use my code “DarlingEats” on their website here to receive 15% off any of your classes!

I’ve taken a lot of cooking classes in my life and this definitely was one of the more fun ones! I mean what’s more fun than Breakfast for Dinner?

And now for the grand finale, the best biscuit recipe, ever, thanks to Callie’s HLB Biscuit class!

 

Shop the items you need to make these biscuits at home! 

5 from 2 votes
How To Make the Best Biscuits
The Best Biscuit Recipe Ever & The Easiest
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
 

Would you believe it if I told you that the best biscuit recipe ever only contains four ingredients? Yep! This is the easiest and best biscuit recipe you'll ever find on the web! 

Course: Breakfast
Cuisine: American
Keyword: biscuits, southern food
Servings: 12 biscuits
Ingredients
  • 3 cups White Lily Unbleached Self Rising Flour
  • 6 TBSP, divided unsalted butter
  • 1/4 cup full fatcream cheese
  • 3/4 to 1 cup full fat ice cold buttermilk
Instructions
  1. Preheat your oven to 450°F. 

  2. Place two cups of your flour into a large mixing bowl and add 4 TBSP of butter into bowl. Using your hands, cut the butter into the dough until fine cous cous sized grains are left in the bowl. 

  3. Add your cream cheese in the same manner. 

  4. When both the butter and cream cheese is incorporated, make a well in the middle of your dough and pour in the buttermilk. Using your hands, scoop from the outside in as you incorporate the buttermilk. If the dough is too dry, add your remaining 1/4 cup and continue to mix with your hands until a crumbly but sticky wet dough is left. 

  5. With the remaining 1 cup of flour, flour your working surface and dump the biscuits onto the floured surface. Dust the top of your dough with flour, and morph into a circle. 

  6. With a rolling pin, roll out your dough until it's an inch thick. 

  7. Using a biscuit cutter, firmly cut out each biscuit and place onto a parchment paper rimmed baking sheet. Once all biscuits are cut, melt the remaining butter and brush the tops of the biscuits with butter. 

  8. Bake for 16-18 minutes or until golden brown. Serve and eat immediately. 

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How to Make the Best Biscuit Recipe

Author: Cynthia

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  • Hello! Can this dough be chilled once cut so that I make them ahead and bake in the morning? Or is it better to do it all at once?

    • Hi Madison, excellent question, I’ve never made them ahead and frozen them, I’ve only just frozen the fresh biscuits and reheated which works perfectly. I think you would just have to let them rise from thawing and they would be fine! If you try it, let me know and I’d love to hear how it work out.

    • 5 stars
      I have froze these biscuits many times. Only diff is I drop oven temp to 350 due to being frozen.

  • I will try them this weekend. I’m excited, This is one thing I have failed at most of my adult life.

    • Hi Joann, I believe the exchange is this, cup for cup:

      1 cup (4.25 oz, 119 gr) all-purpose flour (plain flour)
      1 1/2 tsp (0.3 oz, 7.5 gr) baking powder
      1/4 tsp (0.05 oz, 1 gr) salt

      This is the recipe from Callie’s HLB so I’m not certain if it’s going to alter the texture, I haven’t tried it that way. But to make the best biscuits ever it may be worth a trip to go get some White Lily Self Rising flour (which I believe you can get from Amazon as well https://rstyle.me/+nlNFrhLa8vNgFAaK0FLZ3g)

  • Well my husband and I discovered Callies biscuits in Atlanta. Whenever we come down off the mountain we always make a trip to Callies for our breakfast. These are absolutely the best biscuits I have ever had. I just wish I mine would taste like these. Well we always buy a couple of bags to take home to heat and eat.

    • Hey Patricia! I love that story, we adore going to Callie’s on the weekends. The good thing is that this recipe is one we learned from Carrie, the owner of Callie’s so you should be able to recreate this at home with perfect accuracy! Give it a try this weekend and let me know how it turns out!

  • Please parse your text/photos so readers can get to the recipe sooner. Or, put in one of those “jump to the recipe” buttons at the beginning. The recipe is what I came for.

    • Hi Mary, thank you for the suggestion. The “Jump to recipe” section is a bit difficult to implement when you’re working on a limited budget, but we’ll make sure we include that in our budget review when we do our next tech update. I hope the recipe turns out, and hopefully, the text inspired you to read a bit more of the inspiration behind it.

      Best,
      C

      • I too found this recipe difficult to get to because of the amount of photos. While I love a good bunch of photos for a recipe, this is like an extreme photo dump. Scroll and scroll and scroll… way too many. You need to edit with a heavy hand.

        • Hi Troy, sorry you feel that way. I partnered with Callie’s to talk about and share inspiration for our readers to take one of their biscuit making classes in person while also sharing the recipe with you. The photos we took of the event were too good to keep to myself so I wanted to share them with everyone! Most people want a lot of photos and some people only want a few, can’t please everyone!

  • I personally love the photos..Thank you for sharing..I am going to try these when my children come. I cant wait..Again thank you for sharing your amazing recipe and your photos.

  • Love the photos! Will totally try this recipe soon! I’m a bit confused about the cream cheese though. I cut in the cream cheese with the butter and flour at the same time? Or?

    • Hi there! You cut the cream cheese in after the butter. Then move onto adding the buttermilk. Refer to step 3 in the recipe 🙂

  • What do you do with all the dough that’s left after cutting out the biscuits? Maybe you said, and I missed it.

    • If there is leftover dough, you can just reform it and make more biscuits. If you don’t want to use all of it, pre portion it out and seal it in an airtight container in the freezer for future use.

  • My first time to be on your page, I read your recipe for biscuits, never heard of using cream cheese, I will try this. Your page is beautiful and so cheerful, will follow you.
    Helen

    • Hi Helen, thank you for the kind words. I hadn’t heard of using cream cheese before either. This recipe is from Callies HLB when she taught us how to make her famous biscuits! That’s how we get to enjoy her biscuits whenever we want at home. Hope you enjoy!

  • 5 stars
    This is how I make my biscuits in Kentucky except for the cream cheese. I’m excited to try them like this. And, the only flour ever in my kitchen is white lily. It’s the best!

  • Lately, I have been working on trying to perfect my biscuits. I have not tried them with cream cheese before. These look wonderful and I cannot wait to give them a try. Even with the photos, I thoroughly enjoyed reading the stories along with the photos, too. Looks like they had fun doing this piece.

    • Hi Kim,

      We definitely did have a lot of fun! The biscuits are incredible and the added fat from cream cheese makes them freeze really well! Hope you enjoy!

  • Hi! Do you think I would be able to stuff these with pepperoni and cheese before baking without causing issues with the biscuits rising? I’m experimenting with different ways to create pepperoni rolls and was hoping for some insight. Thanks 🙂

  • Mine turned out to be hard hockey pucks burned on the bottom. Thoughts on what might have gone wrong? Going to try it again!!!

    • Hi Jennifer, well that’s not ideal! I would say maybe the dish you baked them on or the placement in the oven is the problem. The closer to the bottom of an electric oven, the more likely you will have a crisp bottom baked good. I would recommend placing it in the middle or top 3rd of the oven next time.

  • What size cutter did you use to get 12 biscuits from the recipe given? In the article it stated they used a 1.5 inch cutter. Seems like a smaller cutter equals more biscuits.

    • I believe we used 1.5 inch biscuit cutter in the class recipe and You can adjust however you want to get your desired quantity.