Carrie Morey’s Classic Buttermilk Biscuits with White Lily Flour

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Carrie Morey has been dedicated to the tradition of biscuit-making since 2005. Through Callie’s Charleston Biscuits and her grab-and-go biscuit business, Callie’s Hot Little Biscuit, Carrie is spreading her love of buttery, fluffy biscuits across the country. Her Classic Buttermilk Biscuits, her businesses’ staple recipe, are based on her mother’s beloved recipe. Carrie’s go-to flour for her biscuits is White Lily. Made of 100% red winter wheat, this extra soft flour yields tender, pillowy biscuits, just like the ones Carrie’s mother made. Adding cream cheese to the dough makes the biscuits extra rich and soft, with a slight tang that will make you understand why these biscuits founded a culinary empire.

Don’t miss out on our National Biscuit Month giveaway, hosted by White Lily! Win a trip for two to Charleston, South Carolina, by baking these biscuits and uploading a photo of them on Instagram! Follow @thebakefeed and @whitelilybaking, and use @whitelilybaking#thebakefeed, #whitelilyflour, and #contest in your caption to be entered to win! Visit our Instagram post for more details.

Photography courtesy of Carrie Morey

Get to know Carrie

Carrie Morey founded Callie’s Charleston Biscuits in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Nearly 15 years later, Callie’s Biscuits is widely recognized as an iconic Southern brand with national retail exposure and a cult following.

Touted by Saveur, Food & Wine, Southern Living, The New York Times, Bake from Scratch, and Oprah among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit-making alive. Callie’s Hot Little Biscuit—grab-and-go biscuit eateries—are Carrie’s latest tasty endeavor with four locations in Charleston, Atlanta, and Charlotte, as well as a new traveling food truck. Carrie authored Callie’s Biscuits and Southern Traditions, a cookbook and narrative on entrepreneurship and life in the Lowcountry. Carrie has appeared live on NBC’s Today Show, The Martha Stewart Show, Fox & Friends, The Hallmark Channel, Top Chef and QVC and has been profiled numerous times by The Food Network and Cooking Channel.

Her handmade biscuits, pimento cheeses, and other artisan goods have garnered
19 sofi awards from the Specialty Foods Association. In addition to her role as owner at Callie’s Charleston Biscuits and Callie’s Hot Little Biscuit, Carrie operates an incubator, offering baking space along with mentoring to small artisan food businesses on location at Callie’s Charleston Biscuits’ bakery. She acts as a consultant to these entrepreneurs—helping them navigate everything from regulations to production and advising on marketing and growth strategies. Corporations, associations, and individuals frequently call on Carrie for speaking engagements and biscuit bootcamp retreats.

Carrie Morey's Classic Buttermilk Biscuits with White Lily Flour
 
Makes about 12 biscuits
Ingredients
  • 2 cups (240 grams) White Lily Self-Rising Flour, plus more for dusting
  • 4 tablespoons (56 grams) salted butter, room temperature
  • ¼ cup (56 grams) cream cheese, softened, cut into cubes
  • ¾ to 1 cup (180 to 240 grams) whole buttermilk
  • 1 tablespoon (14 grams) salted butter, melted
Instructions
  1. Preheat oven to 450°F. Lightly grease a baking sheet.
  2. In a large bowl, combine flour and room temperature butter, using your fingers to break up the butter. The result should resemble grated Parmesan.
  3. Add cream cheese, using your hands to mix it in, leaving a few larger pieces. Add buttermilk, and stir until dough is sticky and wet but not sloppy. (All flour should be incorporated.)
  4. Turn out dough on a lightly floured work surface. Dust the top of dough with flour, and roll to 1½-inch thickness. Using a 2-inch round cutter, cut dough. Arrange biscuits, with edges touching, on prepared pan. Brush with melted butter.
  5. Bake until tops are golden brown, 16 to 18 minutes, rotating pan halfway through baking. Let cool on pan on a wire rack for 5 minutes. Serve warm.

 

 

 


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