MARCH 1-5, 2023

Charleston Wine + Food

Sink your teeth into these buttery delights from Carrie Morey of Callie’s Hot Little Biscuit!



Callie’s Hot Little Biscuits Cinnamon Biscuits



2 cups White Lily self-rising flour, plus more for dusting work surface

4 tablespoons unsalted butter, room temperature

1/4 cup cream cheese, room temperature, cut into cubes

3/4 cup low-fat buttermilk

1 tablespoon unsalted butter, melted

Turbinado sugar, for sprinkling

Callie’s Hot Little Biscuit Cinnamon Butter (see recipe)


Preheat oven to 400 degrees.


In a large bowl, combine flour and room temperature butter. Use your fingers to break up the butter. The result should resemble grated Parmesan. Add cream cheese and mix it into the flour with your hands, leaving a few larger pieces. Add buttermilk and mix until dough is sticky and wet, but not sloppy. All flour should be incorporated. Move the dough to a lightly floured work surface, being sure to remove all dough from bowl. Dust the top of the dough with flour. Roll out dough to 2-inches thick. Cut dough into 2-inch circles. Arrange circles on a lightly greased cookie sheet. Brush with melted butter, and sprinkle with turbinado sugar.  Bake 12 minutes or until biscuits tops are golden brown. Remove to a wire rack and allow to cool slightly. Split biscuits in half and spread with cinnamon butter. Serve immediately. Makes:  6 biscuits


Callie’s Hot Little Biscuit Cinnamon Butter



8 tablespoons unsalted butter, room temperature

1 teaspoon ground cinnamon

1 tablespoon light brown sugar

1 1/2 tablespoons granulated sugar


In a medium bowl, stir together butter, granulated sugar, brown sugar and cinnamon. Transfer to a small dish and cover. Refrigerate until needed. Or roll into a log and wrap in plastic wrap, then freeze. Makes: 2/3 cup

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