callie's cinnamon biscuits
Love the idea of freezing the individual biscuits – makes them easy to prepare on week nights. What I found was that the biscuits from the scraps had some rise (nowhere near the pictures but some) but the others didn’t. The spout/handles are genius. Any suggestions for storage on already baked ones? :-). It’s actually been a while since making my last batch in favour of healthier breakfast options, thank you for reminding me, these looks fab! I’ve been reading your blog for some time :) and I finally have a genuine question: is there a trick to baking frozen biscuits? Added cheese, used sour milk instead of buttermilk. Thank you. As a result there have not been homemade biscuits in my house for about 7 years. Cannot wait to try these! The resulting golden crust was incredible. i’m always on the hunt for the perfect biscuit recipe, and this seems super easy. – i doubled the recipe I make scones with cream and a bit more sugar. I added sharp cheddar and scallions. There ain’t nothin’ like a hot buttermilk biscuit. Any suggestions for how the dough should be? I couldn’t figure out what she had done wrong because she swore she followed the directions on the box of Bisquick. They will be made many a time. I did not know that! Both of my parents grew up in the south, Georgia, and Florida, however, Mom made 2 types of biscuits, the small, thin biscuits that are rolled out and cut with a cutter, I think are known as party biscuits, perfect for little ham sandwiches and the like. It gave a strange flour-like flavor to it. They were fabulous!! Four years ago: Crispy Chewy Chocolate Chip Cookies and Pita Bread Reach hands into bowl and knead mixture briefly until it just holds together. Your email address will not be published. xo. Are “biscuits” really “scones”???? When I tried rolling it out flat it was hard to do and I worried that I had over mixed it. Hi Deb, It kindof fries the bottom and makes it just as good as the top. Why!?!?! The second time I tried it, the dough was similarly wet and sticky. I checked it after the prescribed 35 min and it was still jiggl; it needed another 45. Lovely photos. The biscuit guys in Portland even spread melted butter between each fold. I love that they are light and fluffy. Easy recipe, spectacular results! Then you can just pile it up and add the buttermilk, mixing it right on the counter. I love these biscuits! I stopped by here just a few days ago looking for a buttermilk biscuit recipe, I wound up making a lackluster recipe from elsewhere. How would you say the scallion biscuits compare in terms of fluffy/flakiness to these Favorites? This biscuit recipe became my go-to the very first time I made them. I live in Boulder. Hi Deb, do you think that this recipe for biscuits would be okay to use for monkey bread? End of story if you don’t mind wedge-shaped biscuits. it’s a strong, light type of plastic). If you put them on the baking sheet so that they touch, they’ll rise a bit more. its look great. I just tried this recipe and they turned out fantastic. I’m dreaming. These are simply divine! I’m planning to make your SK cookbook cover recipe soon (yay August tomatoes) and I noticed that those scallion biscuits differ from these in a few significant ways–lots of powder and no soda, less butter, milk instead of buttermilk. Did I do something wrong? Love biscuits!! May I use a food processor instead of pastry blender or fingers to make coarse meal of butter and dry ingred.? Made them in the food processor (the horrors!) Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. These look sensational! Yummy! Thank you so much for sharing this! And foolish me passed on the bottle of buttermilk at the supermarket last night because I didn’t have a plan for it. I know I could probably come up with the amounts for a full recipe, but I would really, really love if you could add those calculations to the post, It would add confidence to my own calculations and biscuit making. I made this recipe a while back and loved it! She made fabulous buttermilk biscuits all of my growing up, but it has taken me about 5 years of experimenting on my poor hubby to finally get them just right! so now, 15 minutes later, the biscuits are baking up. I have been using this biscuit recipe for years, it’s my favorite too! Certainly not traditional, and a bit denser than ideal, but I don’t hear any complaints about them! What am I doing wrong? I grew up with a mother and grandmother who made biscuits without recipes and just knew by look and feel when they were right. Thanks Deb :). I will once again attempt to make biscuits using your recipe this time. These look amazing! Thanks! I find that this helps with rise and encourages flakiness. And finally, when they come out of the oven I brush them generously with melted butter. I LOVE that I can freeze these pre-baked too! These are absolutely incredible! ... Callie's Buttermilk Biscuit Mix. to minimize the mess with said two year old. I don’t see why it shouldn’t work with the KA as described, although there’s always more potential for overmixing/making more of a batter when using an electric mixer vs. by hand so it’s on you not to overdo it. And not too sweet… not too salty… simply perfect… and with his uncle’s homemade elderberry jam and some sharp 5 year old cheddar… mornings don’t get much better. *FREE* shipping on orders $49+ and the BEST customer service! Despite my fear of dough, and some scary moments when I couldn’t get it to hold together, these are delectable. These sound delicious. These look great and I’m definitely going to try the recipe. Then I thought, what about using bacon fat to make biscuits? Now that I know you can freeze them. Cinnamon and clove spices, and earthy, leathery flavors balance things out. 3/4 cup milk This New Yorker (and her husband) thank you profusely! Soft interiors. Haven’t tried that because I’d like to keep a few arteries flowing, but boy it sounds good…. I am so craving for some to be had with nutella and a dab of butter and jam. Hope to help. That’s all I have to say after baking these absolutely perfect biscuits. This Southern girl is so, SO glad to have found this recipe. I was wrong NOW I no longer have to buy the frozen or canned biscuits…thank you ….for solving my lifetime of biscuit failure. Will definitely be my go to in the future. I used fresh leaveners but found the dough wouldn’t really come together fully. They came out nice and golden brown and smelled great. Your site rocks, girlie! I haven’t used that product since before I got married in 1980, but that’s ok. I have not ever had success with adding the baking soda, baking powder, and salt. Any info about whether these freeze well? I worked for this publisher. My grandmother would use whatever she had in the cabinet for the fat part, meaning butter or Crisco. In the instructions, you say to knead the dough slightly in the bowl before pouring it out, so maybe you brought it together better in the bowl than others (and me), but the problem seems to be when it’s not brought together at all, just patted down and cut. thanks! I am totally drooling right now :P. as a southern transplant living in a new england city, big fluffy biscuits with butter and jam are in my bloodline and i am drying up inside without them as non of the breakfast staples i’ve found here offer biscuits. $8.99/ea ($8.99/lb)-Decrease the Quantity 1 enter the quantity of product + Increase the Quantity 1. I made these for my office and they are picture-perfect…well, a couple didn’t rise as much. I clicked on your site before turning of the light and there it was. I love them! He is to be congratulated for his authenticity! 16oz. Do you use low fat buttermilk? Mix everything by hand as I can feel when it is ready. But, hey, if you like them the way you make them, that’s all that counts. My Grandma was an excellent cook and made excellent biscuits, but I should add that she ate many biscuits at my house that I had made, and declared them some of the best biscuits she had ever had. When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed. Holy deliciousness! I make my own baking powder, so I know it’s fresh, what’s the DEAL??? (add extra milk if needed. I made these for breakfast Sunday morning. I made this recipe to what I thought was the letter and they didn’t rise. I find the recipe, and am impressed, then see that the recipe is adapted from Dot’s. I shared these on the site way back in its youth, 2007, but I’d adapted them as chive biscuits and it was buried in a post without any photos of their deliciousness. I love your cream biscuits. I have made many a-Smitten Kitchen recipes, all without fail… except this one. I made the mistake of using matching ones. It takes almost NO time to throw together (with things you already have around the kitchen) and the payoff is over-the-top. I made these this morning, and I think I have an idea why some people are getting hockey pucks. Something out of the ordinary for her “double digit” birthday (10). These were great. Fantastic! I love making biscuits too- well I love anything with butter. Recipes by Category Recipes by Ingredient. I never bothered to learn to bake them simple because I knew I’d weigh 300 pounds if I was successful. Lovely! These were great! However, when I made subsequent batches using hand-kneading only, the results were predictably much better. Thanks, but just a heads up, the cups to grams conversion for flour is way off, 280g = ~10 oz or 1.25c. I made the chive one last week! Thanks for a new post with even more pictures! You mention your father’s sausage gravy recipe in the post–I’d love it if you post that sometime soon! These biscuits are SO GOOD. these biscuits out do any other, including the ones in your book. my least favorite kitchen tool/task. This is my first time making biscuits and your directions were super easy. They replied that I have never made a biscuit THIS GOOD before and I should continue! Instead of cutting rounds, spread the dough with soft butter and sprinkle with cinnamon, sugar, and if desired and not deathly allergic, chopped walnuts or pecans, etc. It was meant to be. I, too, have the same bowl. I tried it last night and the taste was sooo good but my biscuits really didn’t rise much. I hope you enjoyed your time in Minneapolis! I’ve been making biscuits from an old book my grandmother gave to me when I got married. The other is simply drop biscuits, that I think come from the Bisquick box. Biscuits are my weakness and I make them wrong too :) I’ve been doing an egg wash on the tops lately and pretending that somehow makes them more french and refined. Woke up this early Sunday morning , saw this recipe and treated my family to some mighty fine biscuits. I’m a bonafide southern girl so I just use self-rising flour (we don’t want to taste the baking powder) butter and buttermilk…but have to agree that making biscuits (and cornbread) is as important as it gets in the kitchen…Thanks for all your wonderful recipes…my son has been learning to cook and you are a go-to source for him. Last night I just made the brownie roll out cookies from your cookbook! YUM. The perfect treat that i will top with whip cream! I pretty much just push mine together once it’s formed big lumps and knead it as little as possible. I ate my way through multiple hangovers on these biscuits when I went to college in Boulder. and my own homemade renditions often fall flat (they don’t seem to rise enough?). Knead and fold? Diana — Did they spread? Thank you for sharing this. Don’t tell m husband I have two stashed in the freezer. I’m pinning them and they look awesome, but I really just wanted to say – oh! I pulled this recipe out from its original 2007 post and copied into my recipe book about a year ago, and I’ve been making it for Sunday breakfast ever since. How tall was your dough when you cut the biscuits? Finally!! But given all of those parts you’d end up using, it should be little surprise that I prefer to use just my pastry blender and one large bowl (that I also use to weigh ingredients). One of my favorite recipes for getting kids cooking in the kitchen. Amy — You can, but I find that the FP makes it very easy to overmix the butter. Kindest regards, Carolina Elizabeth. P.S.”The shark”, by the way is obviously taking his new role very seriously…they never sleep or stop moving, and he seems to be doing admirably with this concept. . They really are foolproof; I’m not a baker, and if I can make them taste this good, anyone can! This recipe has moved to number one for biscuits in our house. Explore Recipe: Callie’s Hot Little Biscuit cinnamon biscuits In Other News Have you tried this? Though I must admit, I had been looking at other recipes beforehand so I slightly adapted yours by adding a sprinkle of dried thyme, garlic powder, and cayenne to the dried ingredients. I can’t believe the coincidence. So I can get away with making a very small batch. These look great. Lots of biscuits and scones in the archives as well. I made these today. Since I don’t own a pastry cutter, I melt the butter or even use olive oil and just mix. I hoe this is okay to post here. I have been perfecting my biscuit game as well. He can’t wait for me to use this recipe for strawberry shortcake. Made them this morning with perfect results! Shiri — It’s my mom’s old Pyrex bowl. I recently used this recipe to make the red lobster cheddar bay biscuits. Biscuits versus Scones — They’re not terribly different. They didn’t spread much at all. If I want to make ahead for a crowd.. how long do you think I can keep them in the fridge before baking? I will say that the first batch I used my trusty standing mixer because I felt lazy. Oh, and also the best way to get a nice tall scone is to roll the dough thick so that your rounds are good and high. Thanks for that! These are fabulous as the base for strawberry shortcake as well! Until yesterday, my (wonderful) go-to biscuit was the Cook’s Illustrated recipe (very similar to this but with less sugar and less leavening). You might want to check out the comment guidelines before chiming in. Thanks for the new recipe! I have a nesting set of my mom’s in the same shape (from before I was born! I add 1/4 C shredded cheddar to the batter and pepper its great or Mexican cheese blend and no spices. These look amazing. However, the re-rolled bits always have a funnier shape. 8.99. You can bake them right from the freezer for a couple extra minutes when you’re ready to eat them. Have you done this? If anyone’s been to Dot’s they know the best part about these biscuits is their homemade jam! Also have great results refrigerating the shaped biscuits overnight and then baking them in the morning. They were great! I have already made these twice and my husband thinks they are the best biscuits he has ever tasted! So good. I hope you had a wonderful weekend! Beautiful biscuits, especially for a northern girl :) They look just like my mothers. Amazing! I just tried the recipe again…the dough was not dry, I folded it into thirds once and just barely twice then I cut out using a mason jar lid and just cooked…good flippin DIETY…they were soooo flaky and moist and no funny after-taste…just perfect! I will trudge home through the slushy streets to make them right away! For those who are wondering, I made three modifications: 1) I used the food processor as in the CI recipe (pulse dry ingredients, then pulse in the butter), 2) after removing the butter/flour mixture to a bowl, I added yogurt. (I tend to try smallest one (usually the last remnants of the dough rolled into a ball) before taking out full tray and if still doughy leave a bit longer). After reading Natalie Dupree’s The Art of Southern Cooking, I’ve come to learn just how seriously the South takes their biscuit making and that there is definitely a very right way to do it, and it’s not the way I learned haha. My family had to learn to adjust and I taught my kids many things growing up about cooking and baking. Now I need a biscuit cutter. My two year old daughter and I made these on Father’s Day. Hi SC — The weight is correct. The vintage pottery–love it! It works great and the biscuits come out tasting great and having the nice fresh crispy outside. And, since gluten-free dough does not benefit from kneading, mix gently until the dough forms a loose ball, then turn the ball onto parchment paper and gently work into a flat square shape about 1/2 inch thick. My favorite biscuit recipe on your blog are the strawberries and cream biscuits. I usually use the fork and knife to do my cutting, because I gave away my pastry cutter years ago. Wooden plate — I don’t remember where I got them but I’ve seen them at a lot of kitchen stores. Thank you! I have a lot of sourdough these days! Hi I followed the instructions, however, the dough was dry and not all of it was incorporated. I want to make ahead and freeze them! Wait, I am 100% Jewish as far as heritage, and both my grandfathers were big fans of buttermilk: straight up with breakfast! I bake it at 400 degrees for about 20 minutes. He learned how in the Army and never forgot. And anything with Chez Pim jam instantly becomes incredible! My husband keeps coming home from the store with Pillsbury Grands in the tube. … oh and I forgot to mention that I have the exact same mixing bowl that you used in this recipe. Thanks!). After reading the recipe I’ve decided they are definitely scones. Why don’t you bring your talents South and enter the Biscuit Bake Off at the International Biscuit Festival? I was just thinking about them and this I saw your post. I am always trying different biscuit recipes. You are doing one thing right – mixing in Vintage Pyrex ;) Love it! So while the dumplings cooked in the soup, biscuits baked in the oven. My mother (the daughter of a southerner and a German immigrant) used to say that biscuits weren’t worth the trouble because it was impossible to make them right. They were definitely not traditional biscuits and didn’t rise as much, but they were tasty with honey. Best sausage gravy and bisquits we’ve had were at a small town grange in Debeque, CO. All homemade.. Oh my goodness. We love this recipe! You will not get as much boost from the leaveners if they’re left in the fridge, but you will still get some. But I’ve been thinking they only were for drop biscuits. Since our buttermilk was still good, I made round two this morning and they came out just like Deb’s pictures! I was just thinking yesterday morning that I wanted to find a good biscuit recipe. Hi Deb. Deb! I will try these with gluten free all purp this weekend. Oh I forgot to mention that I also froze the biscuits both times, and baked from frozen. The smaller bowl was meant to hold dip, for the chips in the large bowl. These biscuits look flaky and so wonderful! Mine didn’t rise at all and were too crunchy. A few mentioned grating the butter (frozen or partially frozen) into the flour mixture. Thank you. I sometimes add parmesan and rosemary. Do I push and flatten? They’re good. (I used to make BIG batches. I chuckled from start to finish! I’ve been trying for years to re-create my mothers biscuits- unfortunately as many times as I saw her make them, she never actually measured anything, so no real recipe she could give me. I’ve been making them for years at home but most recently had surprising success making them in a toaster oven when a French-speaking Québécois airbnb host told us (doing his best to translate) that there was a “small oven” in the apartment. I will try this again with a teaspoon or so. When we moved to Missouri, I had to resort to having White Lily shipped in. I hate to freeze for just 24 hours. I’ve found that placing them on parchment with sides touching makes them rise even higher. That Dot diner recipe is the only one I have ever used! Also, I used SACO Cultered (powdered) Buttermilk, it lasts months and months in the fridge. followed exactly. And I’m almost tempted to crawl out of my rats nest of pillows and make these biscuits right now. For all those who are saying that northerners didn’t grow up with biscuits, I grew up in Maine and my grandmother and all my aunts made mile high biscuits. Made this for our son for his 18th Birthday today with steak and scrambled eggs he loved it thank-u :). I made this last weekend, and they were a hit! They never got the spotlight they deserved. Had with your chicken and rice soup, also great. My name is Katy and I’m an Englishwoman obsessed with scones. Have you tried White Lily self-rising flour? I had about two tablespoons, and I subbed them in for the butter when I made these on Sunday. where did i go wrong? I cheat instead of cutting individual biscuits, I make one giant biscuit. You’re are always the solution when I get occasionally get mildly annoyed at Serious Eats for their technically fascinating but persnickety recipes. Thanks Deb, for all the great recipes! I know she made a fabulous cheese biscuit whereby it’s the same recipe, but added cheddar and parm cheese to the batter. We use Southern Biscuit (Tenda Bake) flour for biscuits. Made some pretty gross biscuits using way too little flour. Maybe would have risen more, but still flaky and tender. The batter was so thick when I scooped it into the pan that I’m really not surprised it took longer. Whether your pal loves bully sticks, biscuits or soft treats, you can find the best dog treats to reward them with at Chewy. I will definitely make these again. Can you tell me more? Little bowl for dip and big bowl for chips, or vegies if you’re being healthy. Even the dough is delicious. Its formula — with two leaveners, buttermilk instead of milk and a much higher proportion of butter — isn’t even close to the classic and it’s not even a little sorry. I just stuck those on the bottom. Alton would be proud of me. Love that the recipe is just for 6, as it helps us regulate our biscuit intake =) Made these several times now + they are always perfection. Instead I whipped up a batch of these biscuits and made bacon and egg sandwiches out of them. :/ Knead on floured surface and cut out with scone cutter. A little heavy for my taste, closer to a scone consistency. Thanks for the drool-worthy road trip breakfast. I can imagine my grandmother looking sideways at my grandfather (who was a chef in Germany before the war) and giving him his bad news about the biscuits (my grandfather did all the cooking and my mother learned from him). as always, a perfect turn out from your recipe. And oh how they can go tragically wrong. If there wasn’t a foot of snow on the ground I’d be headed out for some buttermilk and Jimmy Dean’s so we could have a biscuit n’ gravy dinner! I make a batch and freeze the cut biscuits but I find when I take them from freezer to oven I end up with overly dark bottoms. Wondering what I should try adjusting? 9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks Thank you for this! I love the white interior or mine, and the different sized “handles” that both act as a spout. We smothered them in sausage gravy and they didn’t turn into glue. Overall these were just ok. These are what I make when I want my biscuit ideal. Thank you so much for this recipe. It really is the perfect recipe. I have these biscuits in the oven and I can barely wait the last eight minutes! I would flatten them out and make duck confit flatbread with merlot. Nothing wrong with a square biscuit! (Basically.) Excellent recipe! It cannot hurt to add a couple folds here, though. I just realised I’ve actually seen a from-scratch monkey bread recipe here! Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk. ;) I’ve started freezing uncooked biscuits, so we can can have them anytime we want! Can’t wait to try this recipe. Oh my goodness! They were super easy and delicious. Thank you! Oh golly…can it be?? Discovered the Dot’s recipe years ago, and was tickled to see it as your favorite as well.
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