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I Made Callie’s Hot Little Biscuits and You Really Should, Too!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Carrie Morey
  • Prep Time: 20 minutes
  • Cook Time: 16-18 minutes
  • Total Time: nearly 40 minutes
  • Yield: 18-24 biscuits 1x
  • Category: bread, biscuits
  • Method: baking


The most soft and tender buttermilk biscuits baked by the sheet.


  • 4 cups (495 grams) White Lily Self Rising Flour, plus more for flouring the counter and biscuit cutter
  • optional: 1 tablespoon granulated sugar
  • 1/2 cup (113 grams) salted butter cut into chunks, plus an additional 4 tablespoons (56 grams) salted butter melted
  • 4 ounces cream cheese, at room temperature
  • 1 1/2 cups (336 grams) whole milk buttermilk
  • You’ll Need: A rimmed quarter sheet pan, 2-inch biscuit cutter, and parchment paper


Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a rimmed quarter sheet pan with parchment paper and set aside.

In a large bowl, combine flour and sugar, if using.  Add 1/2 cup salted butter chunks into the dry ingredients and use your hands to work the butter into the flour. Carrie says to “mix in a snapping motion with your fingers.” Once the ingredients are the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of dimes.

Make a well in the center of the dough. Add  buttermilk and combine with a rubber spatula until the dough is wet, sticky. and there are no hidden dry pockets. Be careful not to overwork the dough.

Generously dust the dough, countertop, your hands, and the 2-inch biscuit cutter with the flour. Flip the dough onto the dusted surface. Pat the dough using using your hands until it is 2 inches thick.  It’s okay if there are cracks across the top.

Cut the biscuits and place them on the prepared baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.  Continue with all of the dough.

Brush the biscuit tops with melted butter. Bake for 16-18 minutes, rotating the pan halfway through.

Remove from the oven and brush with the remaining melted butter. Cool slightly and serve warm.


Depending on the thickness of your biscuit dough, this recipe will yield 18-24 biscuits.