Callie’s Biscuits and White Lily Giveaway

It’s cold here in Austin, so this morning I cranked the oven up to 500F and baked a batch of biscuits from Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen.


What a fun book! I received a copy from my friends at White Lily Flour who love the fact that Carrie makes her mother Callie’s famous biscuits with their product. White Lily, which is made with a lower protein soft wheat, gives you the most tender, flaky, biscuits imaginable. It’s also perfect for cakes and muffins.

White Lily

If you live in one of the Southern states, chances are you already have White Lily in the pantry.  Here in Texas, I can find it at Central Market, but what I usually do is just order a couple of bags on-line and keep them in the freezer.  It’s nice to have it around, plus I have found tons of ways to use it on White Lily’s website.

Now it’s your turn! White Lily would like to give one USA based reader a sample of their flour and a copy of Carrie’s book. Just leave a comment saying what you put on your biscuit. I will pick one comment at random on Wednesday morning and notify the commenter that afternoon. Good luck!

5.0 from 7 reviews
Callie's Biscuits and White Lily Giveaway
Prep time
Cook time
Total time
Callie’s Classic Buttermilk Biscuits
Recipe type: Breakfast
Cuisine: American
Serves: 10
  • 2 cups self-rising flour (White Lily preferred) plus more for dusting**
  • 4 tablespoons cold butter, unsalted
  • 1/4 cup room temperature cream cheese
  • 3/4 cup whole buttermilk, low fat okay
  • 1 tablespoons of melted butter, unsalted
  1. Adjust rack to the center of the oven and preheat to 500 degrees F.
  2. Measure the flour into a large mixing bowl. Add the cubed butter and cream cheese to the flour using your fingers to “cut” it in. It should resemble cottage cheese – chunky and 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 the top of the dough. Run a rubber spatula around the inside of the bowl creating a space between the dough and the bowl. Sprinkle a bit more flour in the crease. 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 ½ inch thick in an oval shape. No kneading is necessary – the less you mess with the dough the better.
  5. Flour a 2 inch round metal biscuit cutter. Start from the edge of the rolled out dough and punch out as many rounds as you can. You should get from 10 to 12 depending on the true size of your biscuit cutter.
  6. Put the biscuits in a cast-iron skillet or on a heavy duty baking sheet and brush tops with butter.
  7. Put biscuits in the oven and immediately reduce heat to 450 degrees F. Bake for 16 to 18 minutes or until golden.
To substitute all-purpose flour, add 1 tablespoon of baking powder and 1 teaspoon of flour to the 2 cups of flour. Stir well and use as directed.

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  1. says

    Awesome~ I love honey on my biscuits. Sometimes with cheese too! Yikes, I know! BTW, I’m in Austin too and staying in tonight with some hot chocolate. 😉

  2. TxPepper says

    Tons of butter and some sort of jam. Or cream gravy accented with lots of black pepper, but none of that fake chicken-flavored stuff.


  3. Joyce Mitchell says

    Butter & honey goes on my biscuits, but occasionally I swap out the honey for a little cinnamon sugar. Thanks.

  4. Heather B says

    It depends on my mood I think. Sometimes it is honey and butter while other times it is some kind of jelly, jam or apple butter.

  5. says

    If it’s just every day then alittle butter and jelly but, if I have made country ham with red eye gravy then I take some butter and mix with molasses and put that on my biscuits. Love this! My dad introduce me to this and I miss him alot!

  6. Dorothea says

    I like to mix savory with sweet in one bite, so I sandwich my biscuits together with sausage and jam, or bacon and jam, or ham and jam…etc.!
    I love baking with White Lily Flour – it gives baked goods such a tender crumb!

  7. Rose Mary Mogan says

    I was so happy when I was finally able to purchase White Lily Flour in Illinois and Indiana. I live on the border between the 2 States.I was thrilled. I catered an entire Dessert Event, using only White Lily Flour. See video posted at Just a Pinch. So I am hooked on White Lily for life. I love the biscuits while they are hot with Butter and Strawberry Jam. I buy 4 or 5 bags of White Lily at a time because I do a lot of Baking.

  8. Jan Harris says

    I like just a schmear of butter, then orange marmalade or honey will do just fine. I sure would like to try this flour, It’s not available in California.

  9. Edwina says

    Homemade jam! I do order White Lilly when I get a biscuit craving, but I have never thought of keeping it in the freezer. Great tip, thanks Anna!

  10. says

    I am an email subscriber and enjoy all your recipes. I’d love a chance to win this cookbook…it looks great!

    My favorite thing to put on my biscuits is homemade fig preserves.

  11. Dianna says

    Butter and jam… Yum…. This recipe sounds a lot how my Mom made her biscuits with the exception of the cream cheese….. Can’t wait to try this

  12. Dianna says

    Butter and jam… Yum…. This recipe sounds a lot how my Mom made her biscuits with the exception of the cream cheese….. Can’t wait to try this

  13. Anne says

    What goes on my biscuit depends on the time of day and the meal: With dinner, good unsalted butter is my preferred spread. For breakfast or as a snack, I like some good jelly or jam, or maybe my homemade apple butter. Mmmmm, biscuits…

  14. Emilia H. says

    Usually just butter, but during holiday meals where there is cranberry sauce, that goes on too.

  15. Karen Schmidt-Dill says

    Butter and honey for me, my husband likes sausage and gravy on his biscuits. I have also turned my biscuits into dessert with strawberries or any berry and whip cream. AKA strawberries and shortcake.

  16. shirley says

    Butter and/or honey. I can usually find White Lily up here in the north at 2 different stores — but now, with our granddaughter living in Virginia … I can always ask her to bring some up when they visit.

  17. says

    I love biscuits any way you give them to me! I love them with an egg and cheese, with gravy, or with honey. Now I’m hungry for a fluffy biscuit!!

  18. Ann Pope says

    I grew up with my Mom deep frying biscuits and then rolling them in powered sugar! They are heavenly! Also delicious with grape jelly or honey!

  19. Janice E says

    #1 choice is homemade blackberry jam – if that isn’t available, I’ll opt for orange marmalade!

  20. Zahra says

    Homemade strawberry preserves and sour cream on a freshly baked biscuit is so good. Could go through a whole batch like that.