December

December

September 16, 2015

CHARLESTON BISCUITS....REMEMBER......."IT'S NOT LADYLIKE TO EAT A BIG BISCUIT!"


In the South,
we are always striving to build a better biscuit!



As I was pouring over the Williams-Sonoma fall catalog,
I came across the Charleston Biscuits! 
2 dozen for $64.95!
Wow...those must be some good biscuits.....

So, I did a little research on these biscuits 
which are the creation of Carrie Morey!



Of course, I could not resist finding 
another used southern cookbook to
add to my collection...
Gotta' love Amazon!

Y'all these are so easy to prepare and some of the softest,
yummiest biscuits ever!
Be sure to notice Estelle's savory tip at the bottom 
of this post....my own version of
Callie's biscuits! 

I'm a Mississippi girl....
we can make a glorious biscuit! 


Serve these for breakfast or use them for hors d'oeuvres,
 filled with a slice of country ham or some cream cheese with hot-pepper jelly.



CHARLESTON BISCUITS
2 cups self-rising flour, 
preferably White Lily brand, 
plus more for dusting
2 tablespoons salted butter, at room temperature, 
plus 1 tablespoon melted butter for glazing
1/4 cup cream cheese, at room temperature
3/4 cup plus 1 tablespoon buttermilk





Preheat the oven to 450 degrees. Have ready an ungreased baking sheet.
Place the flour in a large mixing bowl. Use 2 forks or your fingers to cut in the butter and cream cheese, 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 will be wet.
Pat a little all-purpose flour on the top of the dough, then flip it out onto a lightly floured surface. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Roll out the dough to a 1/2-inch thickness (do not overwork it or the biscuits will be tough).
Use a 2-inch biscuit cutter to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Brush the tops with the melted butter. Bake for 8 to 12 minutes, until slightly golden brown. Serve hot.

Estelle's Savory Tip~ use Chive and Onion cream cheese


I also served these biscuits with Oregon Pear and Pepper Jam!
 

3 comments:

  1. I am chuckling big time after reading this.....I JUST made fried chicken and biscuits last night!!! (another southern gal checking in!) and my biscuits are always small cuz the hubs likes them like that.....more crispy. So funny that you made a "small" biscuit post.......we must be on same wave length!
    ** must go get the huckleberry jam that I brought home from WA this summer for the leftovers!!!

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    Replies
    1. Now you have made me very, very hungry...huckleberry jam from WA? How special is that? There probably is nothing better on earth than fried chicken and homemade biscuits...oh it is SO good to be southern girls, don't you think? Love it that you stopped by today jmac...big hugs!!!

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