Is there anything better than a warm buttermilk biscuit with melted butter or honey? I don’t think so! They are so decadent and have ZERO nutritional value, but they just make a Sunday morning so special. My husband goes and picks up biscuits and gravy every single Sunday morning at a local fried chicken place and it takes everything I have to have not indulge and have one. So my boys eat them and love them and it has become a tradition in our family.
But, I started thinking how hard can making biscuits be?? So I started researching and found they are SUPER easy and they don’t even take that long to make. I mean lets face it, if I have to get up at 6:30am to make something for breakfast that takes an hour or two, I’m out! I want quick and easy, but it has to be delicious! So I promise these biscuits are easy! Serve them with some homemade gravy, honey, a slice of ham or just butter along with some bacon and a cup of coffee and breakfast is served! Hey, it’s the weekend so I don’t need to give them any sustinance to get through playing xbox all day:) However, you can make these a bit more hearty for school days. You can make a bit batch of these biscuits on the weekend and freeze them so you can pull them out and heat them up on those busy school mornings. Just be sure to let the biscuits cool completely then wrap them in foil then place them in a zip top bag. When you are ready to eat just microwave 10-30 seconds. For school days, I will make a breakfast sandwich with the biscuits by placing a scrambled egg, a piece of heated precooked sausage or bacon and a piece of cheese in the heated biscuit and voila you have a fancy, easy and quick weekday breakfast.
After reading a million recipes and tips I came across this recipe that has been made famous because they are so delicious. There is nothing to change so I am just going to give you the famous Callie’s Charleston Biscuits recipe.
I hope you enjoy!!
Homemade Buttermilk Biscuits
Nothing better than a warm homemade biscuit with a slather of butter or honey to make a morning special.
- 2 cups self rising flour
- 1/4 cup cream cheese, room temperature
- 2 Tablespoons salted butter, room temperature
- 1-2 tablespoons salted butter, melted for glazing
- 1-1 1/2 cups buttermilk
- flour for dusting
Preheat oven to 450 degrees.
Place the self rising flour in a large mixing bowl. Use two forks tor your fingers to cut in the cream cheese and butter, making sure not to overwork the dough. There should be small chunks and some loose flour.
Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. The dough should be wet so the amount of buttermilk needed will depend on how hot or humid it is outside.
Dust your cutting board with flour and dump out the dough mixture. Flour the top of the dough lightly that will make it easier to roll out.
Lightly pat or roll out the dough to a 1" thickness. Do not overwork the dough or the biscuits will be tough.
Use a 2" biscuit cutter or a drinking glass to cut out the biscuits. The key to good biscuits is to avoid having to knead or roll out the dough too many times.
Arrange the biscuits on a parchment lined baking sheet so that they are just touching.
Brush the melted butter on the tops of the biscuits.
Place the biscuits in the oven, then immediately turn the oven down to 400 degrees and bake for 10 minutes. Rotate the pan, then back until golden brown, about another 6-10 minutes. Serve warm!
If you plan to freeze after cooking then allow the biscuits to cool completely then wrap in foil and then place into a zip top bag. When ready to eat just microwave 30-40 seconds.
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