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Callies Charleston Biscuits Mix Buttermilk Biscuits - 13 OZ
Made by hand since 2005. Share your creation! @callieshotlittlebiscuit. The callie's adventure started in 2005 with the goal of making my mother's tender, buttery, handmade biscuits a tradition for biscuit lovers near & far. Whether you're devouring these decadent biscuits around the kitchen table or in one of our callie's hot little biscuit eateries, we love being a part of your culinary adventures. Enjoy! Carrie morey, founder. Yields 1 dozen biscuits.
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Calories | Amount Per serving 100 | 5% | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 0g | 0% | ||||
Saturated Fat | Amount Per serving 0g | 0% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 0mg | 0% | ||||
Sodium | Amount Per serving 270mg | 12% | ||||
Potassium | Amount Per serving 57mg | 2% | ||||
Total Carbohydrate | Amount Per serving 24g | 9% | ||||
Dietary Fiber | Amount Per serving 0g | 0% | ||||
Total Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Protein | Amount Per serving 2g | 0% | ||||
Calcium | Amount Per serving 116mg | 8% | ||||
Iron | Amount Per serving 0mg | 0% |
Contains: Contains: milk. Produced in a facility that contains wheat. If you have severe sensitivity to wheat, we do not advise consuming. If you have celiac disease, and/or are very sensitive to gluten, we advise against the consumption of this product. Although we produce our gluten-free products in an isolated area of our kitchen to prevent cross contamination, our facility still handles wheat products.
Ingredients 1 bag biscuit mix 6 tbsp salted butter (divided) 2 oz cream cheese ¾ to 1 cup butter milk 1/4 cup heavy cream tools rolling pin • 2" biscuit cutter parchment paper rimmed baking sheet preheat oven to 400°f. Place 2 cups of biscuit mix into a bowl. Add 4 tbsp of salted butter and work it into the mix in a snapping motion with your fingers. Once your mix is the consistency of parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime. Mix the heavy cream and 3/4 cup buttermilk together in a separate bowl. Then, make a well in the center of the dough. Add heavy cream and buttermilk mixture and combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add the remaining 1/4 cup buttermilk. Liberally dust the dough, rolling surface, rolling pin, and cutter with remaining biscuit mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pit until it's 1-2 inches thick. As you cut the biscuits, place on a parchment lined baking sheet. The biscuits should touch. Melt remaining butter and brush onto biscuits. Bake for 16-18 minutes, rotating pan halfway through.
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