Shortcake Biscuit Mix - 2 Pack
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Some restrictions applyCallie’s Hot Little Biscuit have heard the call, and are bringing their Homemade Shortcake Biscuit Mix straight to your kitchen! Callie’s Hot Little Biscuit eatery fans will now be able to bring a little magic home, creating their own classic shortcake biscuits with very little fuss and a whole lot of fun! From our hands to yours, delicious homemade biscuits have never been so easy. These shortcake biscuits have been best-sellers, and now, they’ll have your friends and family begging you for the recipe. Don’t worry; it can be our little secret.
After a decades-long catering career in Charleston, South Carolina, Callie White, known for her casual Lowcountry gatherings, chic cocktail parties, and celebrity wedding receptions, founded Callie’s Hot Little Biscuit in 2005. Today her daughter Carrie Morey and a small team of bakers keeps the tradition of Southern biscuit making alive, whipping up hot little biscuits by hand, including traditional, tender, buttermilk biscuits, irresistible cinnamon biscuits, and savory country ham biscuits that have folks lining up around the block on a daily basis.
This package includes 2 bags of Shortcake Biscuit Mix
- Each bag weighs 13 oz and makes 12 biscuits
- Biscuit mix can be stored at room temperature for up to 12 months.
- Baking instructions are included in each box.
To Serve
- Preheat oven to 350˚F.
- Place 2 cups of shortcake biscuit mix into a bowl.
- Add 8 tbsp of salted butter and work it into the mix in a snapping motion with your
fingers. - In a separate bowl, stir together milk and vanilla. Make a well in the center of the dough.
- Pour in milk mixture and combine until the dough is wet and sticky. Be careful not
to overwork the dough. - Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining shortcake
biscuit mix. - Flip the dough onto a dusted surface. Roll the dough using a rolling pin 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.
- Sprinkle with turbinado sugar.
- Bake for 16-18 minutes, rotating pan halfway through.
- Enjoy!
Flour (Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Salt), And Sugar.
Allergens: Contains Wheat.
Buttery Southern Biscuits From Charleston
Buttery Southern Biscuits From Charleston
Carrie Morey had an early introduction to the food world courtesy of her mother, caterer extraordinaire, Callie White. Callie’s unique style of Southern fare and global flair kept her booked years in advance for everything from casual Lowcountry gatherings and chic cocktail parties to celebrity wedding receptions. So in 2005, when Carrie convinced her mother to postpone retirement and start Callie’s Hot Little Biscuit, devoted biscuit fans couldn’t have been happier.
Callie's biscuits are made-by-hand using no machinery whatsoever and with only the finest ingredients. Their small team of bakers are keeping the tradition of Southern biscuit making alive. Tender and buttery, these traditionally sized Southern dinner biscuits arrive frozen – ready to simply be reheated and served.
