Subscribe to Cookie Madness by Email

Callie’s Biscuits and White Lily Giveaway

by on December 7, 2013 · 93 comments

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.

Related posts:

Published on December 7, 2013
gwen December 8, 2013 at 4:07 pm

Butter and blackberry jam

Andrea D. December 8, 2013 at 5:09 pm

I love sausage gravy on my biscuits. Thanks for the chance to enter.

Robin Z. December 8, 2013 at 5:26 pm

Butter and honey!

Angie's Southern Kitchen December 8, 2013 at 5:33 pm

We like ours with just plain ole butter…..oh my I would love this book and a bag of good ole White Lilly….yum! Thanks for the give away smiles…..Angie

Phyllis December 8, 2013 at 5:58 pm


pitpat December 8, 2013 at 6:00 pm

Love butter and honey on biscuits.

megan December 8, 2013 at 6:25 pm

Butter and lots of honey…..or sausage gravy……or jam…….

Sandy Greathouse December 8, 2013 at 6:29 pm

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.

Sondra December 8, 2013 at 6:57 pm

Butter and honey

Katie M December 8, 2013 at 7:26 pm

Butter and strawberry jam (preferably homemade!)

Dianna December 8, 2013 at 7:39 pm

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

Dianna December 8, 2013 at 7:39 pm

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

Anne December 8, 2013 at 9:05 pm

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…

Emilia H. December 8, 2013 at 9:09 pm

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

Phyllis December 8, 2013 at 10:13 pm

My homemade strawberry rhubarb jam!

Susan Johnson December 8, 2013 at 11:18 pm

Honey butter

Karen Schmidt-Dill December 9, 2013 at 12:22 am

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.

Sarah December 9, 2013 at 12:48 am

Butter and honey every time:)

barbara n December 9, 2013 at 6:17 am

I love butter and jam on warm biscuits!

shirley December 9, 2013 at 8:22 am

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.

Allie B. December 9, 2013 at 9:25 am

I put on some bacon and a tiny drop of maple syrup. Can’t be beat.

Danielle December 9, 2013 at 11:10 am

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!!

Pamela P. December 9, 2013 at 11:35 am

Butter and local honey -OR- ham and eggwhite

Juli December 9, 2013 at 12:16 pm

country ham!

Julie December 9, 2013 at 12:47 pm

Butter and jam!

Nora B December 9, 2013 at 1:14 pm

Just some nice salted butter is enough for me!

Kelli December 9, 2013 at 1:47 pm

I’d slather crunchy peanut butter.

Crystal December 9, 2013 at 2:14 pm

Just butter!!!

Leah December 9, 2013 at 6:54 pm

I stick with butter

Lu Lu December 9, 2013 at 7:09 pm

Peach marmalade and butter

Jenni December 9, 2013 at 7:23 pm

I love butter with fig jam on my biscuit!!!

Julie December 9, 2013 at 7:28 pm

Warm apple butter!

Kathryn December 9, 2013 at 7:43 pm

Butter and fig preserves!

Ann Pope December 9, 2013 at 8:11 pm

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!

Judy T. December 9, 2013 at 8:52 pm

Of course, butter and Honey!

Ron Dufault December 10, 2013 at 7:16 am

Some nice Kerrygold Irish butter, excellent.

Janice E December 10, 2013 at 8:48 am

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

Linda December 10, 2013 at 9:01 am

I love butter and homemade muscadine jelly.

Zahra December 10, 2013 at 10:34 am

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

Carole Resnick December 10, 2013 at 11:13 am

scones!! I am on a scone kick.

Kari M December 10, 2013 at 4:54 pm

Butter and maybe a bit of jam.

Katie December 11, 2013 at 7:34 am

I love biscuits with butter and just a bit of strawberry preserves.

Laura December 11, 2013 at 10:32 am

Butter and my mother’s fig preserves

Comments on this entry are closed.

Previous post:

Next post: