Gluten-Free Biscuit Mix – 2 Pack

Enjoy Callie’s Hot Little Biscuit buttermilk biscuits without the gluten! This Gluten-Free Buttermilk Biscuit Mix lets you get your hands in the dough using their signature, never dry, gluten-free biscuit recipe.

After a decades-long catering career in Charleston, South Carolina, Callie White, known for her casual Lowcountry gatherings, chic cocktail parties, and celebrity wedding receptions, founded Callie’s Hot Little Biscuit in 2005. Today her daughter Carrie Morey and a small team of bakers keeps the tradition of Southern biscuit making alive, whipping up hot little biscuits by hand, including traditional, tender, buttermilk biscuits, irresistible cinnamon biscuits, and savory country ham biscuits that have folks lining up around the block on a daily basis.

MORE DETAILS

This package includes 2 bags of Gluten-Free Biscuit Mix

• Each bag weighs 13 oz and makes 12 biscuits

INSTRUCTIONS / STORAGE

• Callie’s Hot Little Biscuit ships Monday-Thursday of each week.
• Shipping charge includes a packaging and handling fee.
• This product ships for a flat rate via 2-day shipping to most states.
• There is a long distance charge of $10 to cover additional packaging required to make the cross-country ship. These states include: CA, WA, OR, NV, ID, MT, WY, AZ, CO, UT, NM
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge. Sorry guys!

• Biscuit mix can be stored at room temperature for up to 12 months.
• Baking instructions are included in each box.

To Serve

• Preheat oven to 400˚F.
• Place 2 cups of biscuit mix into a bowl.
• Add 4 tbsp of salted butter and work it into the mix in a snapping motion with your fingers. * Once your mix is the consistency of Parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime.
• Mix the heavy cream and 3/4 cup buttermilk together in a separate bowl. Then, make a well in the center of the dough.
• Add heavy cream and buttermilk mixture and combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add the remaining 1/4 cup buttermilk.
• Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining biscuit mix.
• Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it’s 1-2 inches thick. As you cut the biscuits, place on a parchment-lined baking sheet. The biscuits should touch.
• Melt remaining butter and brush onto biscuits.
• Bake for 16-18 minutes, rotating pan halfway through.
• Enjoy!

Ingredients

Gluten-Free Flour (Cornstarch, White Rice Flour, Brown Rice Flour, Milk Powder, Tapioca Flour, Potato Starch, Xanthan Gum), Buttermilk (Whole Milk, Natural Culture And Salt), Cream (Heavy Cream (Milk), Contains Less Than 0.5% Of: Carrageenan, Mono And Diglycerides, Polysorbate 80), Butter (Pasteurized Cream, Salt), Cream Cheese (Pasteurized Milk And Cream Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Baking Powder (Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate), And Salt.
Allergens: Contains Milk.

Produced In A Facility That Processes Wheat, Not Suitable For Highly Sensitive Individuals