Callies Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen

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Callie's Buttermilk Biscuits - Spicy Southern Kitchen

Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. The biscuits are an iconic Southern staple, but they are just the beginning. Now Carrie Morey shares her modern approach to traditional Southern cooking in more than one hundred recipes that pair classic Lowcountry fare with surprising twists, for incredible results.

Carrie guides you through the foundational techniques of Southern cooking to reveal how she developed her new takes on favorite heritage dishes and how to take the fuss and huge time investment out of traditional preparations. Carrie also shares her family stories behind each recipe—growing up in Charleston, learning to cook from great Southern matriarchs, and founding and growing her business.

Get A Copy. More Details Other Editions 3. Friend Reviews. To see what your friends thought of this book, please sign up. To ask other readers questions about Callie's Biscuits and Southern Traditions , please sign up. Be the first to ask a question about Callie's Biscuits and Southern Traditions. Lists with This Book. This book is not yet featured on Listopia. Community Reviews. Showing Rating details. More filters. Sort order. Oct 23, Sandra Lassiter rated it really liked it. I have lived all over the US, but I am a Southern girl at heart. My parents were both born and raised in the South, and I grew up on good, Southern cooking.

I couldn't wait to start cooking from this book. I'll be honest, I'm something of a biscuit snob. I do heartily agree with her preference for White Lily flour for your biscuits, though. It's the best brand I've found for great biscuits. This is definitely a book on Southern cooking and, as such, Callie loves her butter!!

Now I love butter as much as the next person I refuse to even have margarine in my house! I took it to church for our potluck, and the ladies there agreed that the cobbler taste was good, but it was way too much butter. I decided to hold this recipe until Thanksgiving when I can just indulge and not worry about it!

Em's Bread has a wonderful flavor. She and her partner, John, recently have discovered that one of the best ways to reheat a frozen biscuit is in a pop-up toaster.

Callie's Charleston Biscuits

Part of the fun of hosting a biscuit brunch is letting guests sample an array of jams, jellies, marmalades and honeys. At her brunch earlier this year, Hopkins made several batches of Dai Due sausage patties and simply served them on a platter so people could eat them as finger food or make their own biscuit sandwiches.

Less than 15 minutes after she started, she pulled out the tray of perfectly browned biscuits. Cut the butter and lard into small pieces and freeze until well chilled. Combine the flour, baking powder, baking soda and sugar in a large mixing bowl. Toss in the cold butter and lard and, using your fingers, squeeze the small pieces of fat into smaller pieces of varying sizes, from pea-sized to thin sheets to the size of small lima beans.

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Use a spatula to stir and bring the dough together. If needed, add more buttermilk until all the flour comes together with the dough. The dough will be quite sticky. Dust a clean surface with flour and turn out the dough. Knead 2 to 3 times, just until the dough comes together. Turn over, and dust the surface and dough with a bit more flour if needed.

Monday, February 23, 2015

Pat out into a circle about 1 inch tall. Cut with a glass or biscuit cutter, being careful not to twist as it might keep the edges from rising. Place the biscuits close together on the baking sheet and brush with cream or butter for better browning.

Bake for 15 minutes, or until golden brown and cooked through. Serve hot.

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Place the flour, salt, pepper, rosemary and sugar in a food processor and pulse just to combine. Add the lard and pulse just until the mixture becomes the texture of coarse meal, but with some large pieces of lard still remaining. Alternatively, just use your hands and work the lard into butter-bean-sized pieces.

Place the mixture into a large mixing bowl and add the cheese, tossing to combine. Add the buttermilk, and stir until just combined. There will be no question of waiting-time for new editions. Presently there is no transportation to be able to the eBook shop. The particular books in a eBook shop can be downloaded quickly, sometimes for free, at times for a fee.

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Callie's Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen

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