Callie’s Hot Little Biscuit Signature Biscuit Bowls

Callie's-Signature-Biscuit-Bowls
Photo courtesy of Adam Chandler

These delicious biscuit bowls from Callie’s Hot Little Biscuit are a great way to savor a truly Southern breakfast! Come visit us and meet Carrie Morey at the BB&T Charleston Wine + Food Festival

Recipes adapted from Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family’s Kitchens by Carrie Morrey (Atria Books, a division of Simon & Schuster, 2013)

 Photo courtesy of Adam Chandler

Callie’s Hot Little Biscuit Signature Biscuit Bowls
Yield: approximately 5 biscuit bowls
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Ingredients
  1. Callie’s Classic Buttermilk Biscuits (prepared through step 5), recipe follows
  2. Slow Cooker Grits (recipe follows)
Instructions
  1. Preheat oven to 400°. Place a 6-cup jumbo muffin tin on a rimmed baking sheet, bottom side up. Spray bottom of muffin tin with nonstick cooking spray. Set aside.
  2. Prepare biscuits according to recipe directions through step 5. Fold dough over, and roll to ½-inch thick. Repeat once.
  3. Using a 6-inch cutter dipped in flour, cut approximately 5 circles, rerolling scraps as needed. Roll each circle ¼-inch thick.
  4. Form dough circles around inverted muffin tin cups, pressing to secure bottoms and sides.
  5. Bake until lightly browned, 12 to 15 minutes. Remove biscuit bowls from pan, and let cool slightly. Fill with Slow Cooker Grits, and top according to recipe directions.
Taste of the South https://www.tasteofthesouthmagazine.com/
Callie's Classic Buttermilk Biscuits
Yield: approximately 10 (2-inch) biscuits
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Ingredients
  1. 2 cups self-rising flour (White Lily preferred), plus more for dusting
  2. 5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
  3. 1⁄4 cup cream cheese, at room temperature
  4. 3⁄4 cup whole buttermilk (may substitute low-fat buttermilk)
Instructions
  1. Preheat the oven to 500°F. Make sure the oven rack is in the middle position.
  2. Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.
  3. Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.
  4. Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.
  5. Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the top
of the dough and the rolling pin. Roll out the dough to 1⁄2-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)
  6. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.
  7. Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.
Notes
  1. Note: You can freeze any leftover biscuits. To reheat, do not defrost. Wrap the biscuits in foil. Bake in
a 400°F oven 25 to 30 minutes. Open the top of the foil for the last 3 to 5 minutes to brown a little on top.
Taste of the South https://www.tasteofthesouthmagazine.com/
Slow Cooker Grits
Yield: 10-12 servings
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Ingredients
  1. 4 tablespoons (1⁄2 stick) butter
  2. 2 cups coarse-grind grits (not instant or quick-cooking)
  3. 10 cups water or stock
  4. Kosher salt and freshly ground black pepper
  5. Optional: 1 cup milk, warmed
Toppings
  1. Chopped cooked bacon
  2. Chopped green onions
  3. Shredded sharp cheddar cheese
Instructions
  1. Use 2 tablespoons of the butter to coat the inside of the slow cooker, coming halfway up the sides.
  2. Add the grits, the remaining butter, and the water or stock, and give it a good stir. Cover. Set on low for 8 to 10 hours.
  3. When the grits are cooked,
stir in salt and pepper to taste. Loosen with the milk if too thick.
  4. If you wish, serve with one or more of the toppings.
Taste of the South https://www.tasteofthesouthmagazine.com/
 

 

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