2024 the best biscuit recipe review

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(as of Nov 14, 2024 07:47:08 UTC - Details)

The popular owner-entrepreneur of Callie’s Biscuits reveals her modern approach to traditional Southern cooking, sharing charming stories and fabulous, accessible recipes in a Southern-style Make the Bread, Buy the Butter.

Carrie Morey started her company, Callie’s Charleston Biscuits, with a simple goal: She wanted to make her mother Callie’s delicious biscuits—unbelievably tender, buttery creations—accessible across the country. Carrie’s handmade biscuits combine unique, brilliant flavors—sharp cheddar with fresh chives, cracked black pepper with cream cheese and green onions, and cinnamon biscuits so buttery they melt in your mouth. 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. She shares skillet recipes passed down through generations, including Lemon Zest Cast-Iron Fried Shrimp, Macaroni Pie, and Cast-Iron Herb Lamb Chops. She gives roasting and slow-cooking techniques for Beef Stew with Herbed Sour Cream, Spicy Black-Eyed Pea Salad, and Roasted Pimento Cheese Chicken. Her DILLicious Cucumber Sandwiches, BBQ Chicken Salad Biscuits, Fiery Pimento Cheese Deviled Eggs, and Summer Crab Salad will make any picnic or casual get-together a true Southern affair. And her desserts are to die for: Mama’s Sour Cream Banana Pudding, Alex’s Chocolate Chess Pie (so good that Carrie credits the pie for sparking her and her husband’s whirlwind romance), and Blueberry and Peach Cobbler finish your meal on the perfect sweet note.

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. Fill your kitchen with the comforting aroma of home-cooked goodness with Callie’s Biscuits and Southern Traditions.

ASIN ‏ : ‎ 1476713219
Publisher ‏ : ‎ Atria Books; 0 edition (October 15, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 9781476713212
ISBN-13 ‏ : ‎ 978-1476713212
Item Weight ‏ : ‎ 2.15 pounds
Dimensions ‏ : ‎ 7.38 x 0.9 x 9.13 inches
Reviewer: Curious Epicure
Rating: 5.0 out of 5 stars
Title: I came for the fantastic biscuits...and stayed for the rest of the recipes
Review: The last place I expected to find a recipe for the best pork loin I've ever had/made was a biscuit cookbook.I was searching through my cookbook indexes for "pork loin" on Eat Your Books and I happened to have all of the ingredients on hand to make the one in the Callie's Biscuit cookbook, so I figured why not? The result was the best ever pork loin - incredibly juicy and tender (even though I used less maple syrup than called for). My previous go-to was Suzanne Goin's fantastic recipe center cut pork loin, which I still love, but it takes more prep time and makes a spatter-y mess of my stove. Callie's recipe only made a mess of the dutch oven, so no big deal.Of course, if you only get this book for the biscuits, it's a total keeper just for those. If you've had a taste of any of Callie's biscuits at her Charleston shops, you know that her biscuits are the ones to judge all others by... expect for your mama's or grandmama's, provided they make/made great biscuits.There are plenty of recipes in the book of biscuits and beyond, and plenty of photos to go along with.If you are a fan of Southern cooking (which means a fan of good cooking in general 😉), you will find plenty of great recipes here. I love this book far more than I expected.

Reviewer: F3NW4Y
Rating: 5.0 out of 5 stars
Title: Southern Biscuits in my Kitchen ?!?! 🙂
Review: Not only am I a fan of walking into Callie's HLB in Charleston, SC, but now I get to try (key word, try) and make them at home with this amazing cookbook! I made my first batch of buttermilk biscuits this weekend, and they came out perfectly. The recipe was very straightforward and easy to follow. I'm no experienced chef either, so being able to make scratch biscuits for my family was surely something of a treat, and I can't wait to do it again. This cookbook also has many other recipes from Carrie Morey's family history, and will soon become a part of my family tradition as well. Again, I'm no expert in the kitchen, but this book is so well written, and has an amazing array of pictures to guide you along, that I'm sure even the basic weekend warrior can create something to remember.

Reviewer: Ann B. Carr
Rating: 5.0 out of 5 stars
Title: Great Southern Cooking Recipe Book
Review: My Husband is from Virginia and I cannot get the cookbook away from him. Great recipes that turn out very well.

Reviewer: Lane
Rating: 5.0 out of 5 stars
Title: Easy to follow. Instructions are very clear
Review: I like to use a cast iron skillet. Worked very well as well as sheet pan.

Reviewer: DeeDiDee
Rating: 4.0 out of 5 stars
Title: Basic Southern Cooking
Review: Callie's Biscuits and Southern Traditions is a collection of southern recipes that are easy to pull off, require basic ingredients that you won't have to order, and won't break the bank. It is a well-bound hardcover that stays open on the countertop if you want to cook from it and don't have a stand. The print is mostly easy to read. On a few pages, the backdrop is a white woven dishcloth and the weave of the cloth competes with the small black type. It isn't true for every page but be aware. The book is moderately generous with photographs, but you have to wonder why someone would include a family photograph but not a picture of the sage butter-roasted turkey. There are also fun asides throughout the book to tell you all about everything from grits to bereavement food.The introduction tells how the author came to make biscuits.She also lists tools she finds helpful in the kitchen. Each chapter is given a 2-3 page introduction, and most recipes are introduced with a paragraph or two divulging their history or what makes them special. The recipes are well-written and easy to follow.The chapters are as follows: biscuits; skillet and stove top; roasting and slow cooking; salads and sandwiches; baking; and entertaining. Entertaining is subdivided into sit-down holiday dinner; cocktail celebration; throw-together oyster roast; game day; southern picnic; playdate; and party drinks.Truth be told, I found the organization and content of the author's chapters to be a little odd. Take for example, chapter 1 (biscuits). There are 14 recipes in the chapter, but only 3 biscuit recipes (buttermilk, black pepper, and cast-iron yeast). However, the biscuit chapter includes southern shortcakes (yeah, I know it's a biscuit) along with recipes for macerated fruit, whipped cream, and shortcake trifle (basically, put the aforementioned ingredients together!). Then there are recipes for cinnamon stickies and buttermilk blueberry cobbler in the biscuit chapter despite there being a scant baking chapter later on. While I confess the food is good, this book suffers from poor editing or organization.The salads and sandwiches chapter includes southern favorites from ham salad to egg salad along with coleslaw, potato salad, fruit kabobs, and corn salad. There are a couple salad dressing and four vinaigrettes. The tuna salad is presented three ways: classic, Tuscan, and Soho. Now I know that Southern cooking encompasses all kinds of cuisine, but really? Soho tuna? There is also a recipe for fiery pimento cheese-laced "naughty" eggs. The feeling of the recipes being a hodgepodge that don't necessarily fit anywhere continues.You'll find sweet and savory recipes in the baking chapter. The author tells you right off the bat that she finds the art of cake baking to be elusive so don't expect to find a hummingbird cake, red velvet cake or some other beautiful southern cake here. You'll find basics like haystacks, pecan pie, and chocolate chip cookies here.My favorite recipes are the pimento cheese shrimp and grits and the black pepper biscuits. You'll wish you thought of both dishes.My bottom line? This is a nice cookbook with some standout recipes. It won't make or break your cookbook collection to own it. I will probably regift this book. I simply already have enough of these type recipes. I think this would be a basic starter book for the aspiring southern cook.Update 11/22/13 You may also want to try the Callie's Meeting Street Crab Dip as well as the cast-iron pimento cheese dip. However, upon further use of the book I have an additional criticism. The index is poorly done. You'd think the aforementioned crab dip would be located under "crab" or "dips". It was actually listed under "Callie's". Just in case anyone is confused, this is not a negative review. I gave the book 4 stars for great food, but there are aspects of the book that can be improved.

Reviewer: me
Rating: 5.0 out of 5 stars
Title: Great book with family recipes
Review: I like the good recipes and also the stories that go with many of them

Reviewer: TR
Rating: 3.0 out of 5 stars
Title: the ink used for printing the book leaves an odor
Review: The odor from printing is really strong, I have tried leaving the book outside to "air" out the pages but it still smells. I was a bit disappointed with the number of recipes, I had expected more . The chapter on biscuits is ok though, otherwise not happy woth the book overall. I did notice book was printed in China, ( also disappopinted me) so perhaps the quality of printing ink is the source of the odor since it is every page.

Reviewer: Crystal RN
Rating: 5.0 out of 5 stars
Title: Gone biscuit crazy!
Review: I have tried to make biscuits for years. After killing any number of animals who tried to eat them when thrown out, I have now made biscuits successfully. Hubby said he will keep me now! I made the biscuits as shown according to the recipe but it doesn't make very many unless you want small biscuits. I made a double batch and they came out quite well. The biscuit making effort was fueled by my purchase here of the Hamilton Beach Breakfast Sandwich maker. I determined that there were no cutters for biscuits that fit correctly in the sandwich maker but that a washed tuna fish can make exactly the right size. That's why it took a double batch to make enough to last several days. Haven't gotten around to looking at the other recipes. The biscuit recipe was worth the price of the book IMHO.

Reviewer: Heather MacKay
Rating: 5.0 out of 5 stars
Title:
Review: Carrie's biscuit company (Hot Little Biscuit) is not available in Canada but because I do love a good biscuit, I bought this book. And it doesn't disappoint. I especially love the variety of recipes. I've tried several (hence my delay in the review) and each recipe has turned out perfectly. One doesn't have to have a lot of biscuit knowledge - Carrie will teach you that! - but this book offers so much more. I'm still thrilled with it and refer to it often.White Lily Self Rising flour is widely used in the south, but is not available in Canada (online is way too pricey), but she offers the measurements to make your own. Tip: I add an extra 1 tsp. Baking Powder per 2 cups of our self rising flour equivalent called 'Brodie'. I promise you, I've had great, fluffy and delicious biscuits each time!

Reviewer: Domenic
Rating: 5.0 out of 5 stars
Title:
Review: On making them

Reviewer: Wayne Bell
Rating: 4.0 out of 5 stars
Title:
Review: Very impressed , easy to follow, lacked some southern receips