When the Bake from Scratch team visited London to produce our January/February British baking-themed issue, our Editor-in-Chief Brian Hoffman and British baking phenomenon Edd Kimber (of The Boy Who Bakes) had a blast baking together. Edd, who was the issue’s guest editor, showed Brian how to bake Traditional English Scones, and Brian taught Edd how to make his favorite American biscuits. Brian adapted this recipe from Callie’s Buttermilk Biscuits by Carrie Morey, Brian’s dear friend and founder of Charleston’s Callie’s Hot Little Biscuits. Get the recipe for these mouthwatering, buttermilk biscuits below, and find Edd’s scone recipe in the January/February issue, available now!
Author: Carrie Morey
Makes 12 biscuits
- 2 ½ cups (313 grams) Southern self rising flour
- 6 tablespoons (84 grams) salted butter, divided
- ¼ cup (56 grams) cream cheese
- ¾ to 1 cup (180-240 grams) whole buttermilk
- Preheat the oven to 450°F.
- Place 2 cups (250 grams) of the flour into a large bowl.
- Cut 4 tablespoons butter and cream cheese into small cubes, and then incorporate until the mixture looks like grated parmesan cheese.
- Make a well in the center of the dough, add buttermilk and combine until the dough is wet and sticky.
- Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining flour.
- Dump the dough onto a floured surface. Roll dough to ½-inch thick. Using the floured biscuit cutter, cute straight down into the dough, starting from the outside edge of the dough and working in.
- Place biscuits on a parchment lined baking sheet with sides. The biscuits should touch each other on the pan.
- Brush with 2 tablespoons (28 grams) melted butter.
- Bake for 16-18 minutes, turning the pan halfway through continuing to bake until the tops are a light golden brown.
I’m confused: the ingredients list calls for Southern self-rising flour, but the directions refer to a mix…..
Sorry for any confusion! We have updated the language to read flour as that was what we were trying to refer to!. Happy baking!
Fantastic! Can’t wait to make these!
Turned out perfectly!
Hi, Can I use pastry flour instead?
Thank you for your time in advance
thank you for reaching out! We recommend not using pastry flour and sticking to the self-rising flour to ensure this recipe comes out perfectly. Happy Baking!