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

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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!