Best 3 Callies Cheese Chive Biscuits Copycat Recipes

CALLIE'S CHARLESTON BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
• Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, 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 floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
• Use a 2-inch biscuit cutter or a similarly sized drinking glass 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. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
• Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
• Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
• Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.

CALLIE'S CHEESE & CHIVE BISCUITS {COPYCAT RECIPE}

Steps:

• Preheat oven to 500 degrees with rack in center of oven.
• Place flour in a large, wide bowl.
• Place the cubed butter, cream cheese, and cheddar cheese in flour.
• Use your hands or a fork to "cut in" the butter and cheese until the mixture resembles cottage cheese. The dough will be chunky with some loose flour.
• Make a well in the center; pour in buttermilk.
• Mix the flour into the buttermilk with your hands or a spatula. The dough will be wet and messy.
• Sprinkle a bit of flour on top of the dough. Run the spatula along the sides of the bowl to separate the dough from the bowl. Sprinkle with a bit more flour in this crease.
• Sprinkle a generous amount of flour on a baking mat or silpat. Turn bowl of dough over and dump onto the baking mat.
• Sprinkle flour on top of the dough and on the rolling pin.
• Roll the dough until 1/2" thick. Don't overwork the dough.
• Cut into the dough with a 2-inch round biscuit cutter; dust with flour as needed to keep dough workable.
• Place biscuits onto a shallow pan or cast-iron skillet with the sides touching.
• Brush tops of biscuits with melted butter.
• Place in oven; immediately reduce heat to 450 degrees.
• Bake 15-18 minutes or until golden or done to your preference. Rotate once while baking.

CHEESE-AND-CHIVE BISCUITS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
• Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.