Click for Cookbook LOGIN
"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Callie's Charleston Cheese Biscuits Recipe

3 stars - based on 3 votes
  Tried it? Rate this Recipe:
 

 

This recipe for Callie's Charleston Cheese Biscuits is from The Haake Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups self-rising flour
3 T. salted butter, at room temperature, plus 1 T. melted to brush on top
4 oz. cream cheese at room temperature
1/4 cup chopped chives
1 cup shredded cheddar cheese
1 1/4 cups buttermilk

Directions:
Directions:
Preheat oven to 425 degrees. Slightly grease a large baking pan or pans. Pyrex baking dishes work very well. Use pastry blender or fingertips to quickly blend room-temperature butter and room temperature cream cheese into flour. Don't overblend. Leave some pieces of butter and cream cheese. Add chives and cheddar cheese. Stir just until blended. Make a well in the center and pour in the buttermilk. Quickly blend with flour mixture. Again, don't over-blend. As soon as no more pockets of flour are visible, stop blending. Transfer dough to a well-floured surface and lightly dust the top and sides of the dough with flour. Pat into a smooth shape and roll out to 3/4" thickness. Dip a 3-inch biscuit cutter into flour and cut out biscuits, adding more flour to biscuit cutter as needed. Combine scraps together and roll out again and cut as many biscuits as possible. Place biscuits together in greased pans with sides touching. (they will rise better if sides are touching). Brush them liberally with melted butter. Place in pre-heated oven and bake for 15 to 20 minutes or until tops are golden brown. Watch closely as time may need to be adjusted to as much as 25 minutes. Not all ovens are the same.

Number Of Servings:
Number Of Servings:
12 large buscuits
Preparation Time:
Preparation Time:
One-half hour
Personal Notes:
Personal Notes:
This recipe was on the Today Show a few years ago. It was originally double. It seemed as if it would make enough for a church supper. So I cut it in half. But if you're expecting a crowd of big eaters, double the recipe back to its original size. I use a large soup can (18.5 oz. size) to cut out the biscuits. These biscuits are delicious with soups, stews, casseroles or chili. Put leftover biscuits in Zip-Loc bags, cover with foil and heat in oven the next day.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

5171W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!