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.

5.0 from 2 reviews
Carrie Morey's Classic Buttermilk Biscuits with White Lily Flour
Makes about 12 biscuits
  • 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
  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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  1. Just watched a show on LPB & am now craving your biscuits. Seeing as how it’s almost midnight & I don’t have all the ingredients I need I suppose I’ll go on to sleep with my mouth watering & first thing in the morning head to the store. Thanks for your recipe.

  2. I tried these, from a different recipe. Excellent. Your recipe looks authentic. It’s been a little challenging as the way the recipes vary is with oven temp – I’ve seen 500, 500 turned down to 450 as well as 400.
    I’ve seen the height of the rolled dough to vary as well – 1″, 1.5″, 2″ – I think I even saw one for 2.5″ before baking.
    And, I just saw someone saying that the butter should be cold (only one that said that).
    I found White Lily Flour online and want to try another batch.
    Your recipe seems to be a good balance. Any thoughts on all the different versions out there.? Thank you so much, Anita

  3. I just ordered White Lily flour to make these biscuits, since it isn’t available locally. I have also noticed all of the different variations of Callie’s recipe and agree that it is puzzling. However, I plan to roll the dough to 1 1/2” and experiment with the baking time and temperature. My oven is a little quirky anyway. When watching the series, I noticed the rolled dough was quite thick. I only wish I had a good biscuit cutter!

    • Hi Marybeth,

      Thank you for your question!

      Baked goods made with bleached flour tend to have a softer texture, more volume, and a brighter color than those made with unbleached flour, so for lighter, flakier biscuits we recommend bleached White Lily self-rising flour.

      Hope this helps, and happy baking!

    • Hi Dorothy,

      Thank you for your question! For this recipe, it’ll be easiest to use White Lily because it’s a specific kind of self-rising flour. Self-rising flour differs from all purpose in that it’s blended with leavening and salt. If you were to use all purpose flour, you’d have to add leavening and salt to the dough in addition to the flour. If you choose to try substituting, for every 1 cup of all-purpose flour, you’d have to add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

      Hope this helps, and happy baking!

  4. To Anita #2, use a jelly jar!!! Keep your jars and a should be a perfect biscuit cutter. Just use the open side to cut them.


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