Callie’s Biscuits
Biscuits have always been a mythical bread to me whose perfection was elusive. This is only because I grew up thinking that my sister was born with magical biscuit-making powers. As a teenager, my sister proved to unfailingly make high-rising soft biscuits every time, so my parents deigned her the biscuit maker, and hung up their flour-dusted aprons. I’ve come to find out that biscuits really are not that difficult. In fact, I dared to make my sister a biscuit-topped pot pie over the holidays, and she called the biscuits as good as hers. The biscuits I made my sister are from the famed biscuit maker Callie White of Callie’s Charleston Biscuits in Charleston, South Carolina. People simply go ga-ga over her biscuits. And, in a Serious Eats biscuit throwdown they won, hands down. The following recipe for Callie’s biscuits has recently been my go-to biscuit recipe (besides the one’s I grew up on ), and it wows ‘em every time. Secret ingredient: cream cheese. Yes, y’all! Lately, I’ve been cutting the biscuit dough into squares — rectangles really — to avoid mashing all the scraps together left over from using a round cutter. Every one knows that …
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Tags: aprons, biscuit, dough, flour, holidays, ingredient, mac, parents, press-the-dough, recipe, rectangles, scraps, secret, squares, wetter
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