A recent trip to Charleston, SC with my cousin. The food was amazing everywhere we went. Even though I live on the Gulf Coast and have access to lots of seafood, I enjoyed my first taste of Shrimp of Grits. Prepared many different ways and the restaurant we ate at (Hymans Seafood) prepared them with a creamy Parmesan sauce that was awesome. Callie's Hot Little Biscuit is also a chain that is everywhere. We had seen her on the Food Network on The Kitchen. Her stores sell the biscuits along with her cookbook and also items to make her biscuits. We looked up her recipe online and made them when we returned. They are a little different than most but very good. I wish we had White Lily Flour here in Texas as most Southern cooks believe it is the best for biscuits. Regular all-purpose works well too. She bakes hers at a high temp to start then lowers, I chose to use my usual biscuit baking temp of 425 degrees.
CALLIE'S CHARLESTON BISCUITS
2 cups self-rising flour (can use 2 cups all-purpose with 3 teaspoons baking soda and salt to make equivalent)
1/4 cup butter (half a stick) (she states room temp but I prefer cold)
1/4 cup cream cheese (2 ounces)
3/4 to 1 cup buttermilk (can use milk with 1 tablespoon lemon juice or vinegar)
Preheat oven to 425 degrees. Prepare pan with 1 tablespoon butter melted. Put flour in a large mixing bowl. Cut in butter and cream cheese with fingers or pastry blender. Make a well in the center and add milk gradually until flour is incorporated well. Scatter flour on countertop. Place dough and pat with flour until 1-1/2 to 2 inches thick. Cut out biscuits with 2 inch biscuit cutter or glass. Arrange just touching each other. Bake for 12-15 minutes until golden brown. Brush with melted butter when done.
