We’ve probably all used Bisquick to make biscuits, pancakes and waffles. It is an old standard and always consistent. If you want a classic biscuit you are going to have to make it from scratch or find a trusted Southern chef to make them for you. That is where Callie’s Hot Little Biscuit comes in.

Callie’s is a southern brand that offers you ready made, frozen biscuits, that are amazing. They come in several flavors and are an easy option to keep on hand for last minute serving. They also make a biscuit mix. I love this option because it’s one way to “learn” how to make fresh biscuits. even when you are using a mix, you have to practice to become proficient in layers and height. Then you can try your own recipe.

One of the things I love to use their mix for is Buttermilk Pancakes. All the dry ingredients are already in there. I add buttermilk, eggs and melted butter and you are ready to go. There are a couple tips to make sure you have the tastiest experience.

• I always make sure my pan is preheated, then I add my oil and heat my oil before adding my first pancake.
• I always keep a bowl of melted butter next to my pan. As my pancakes come out I brush them with melted butter and then stack them.
• I either cover with foil or I use a pancake holder to keep them warm before serving. I will link one in my Amazon

So with those few tips and my recipe you should be ready to go. Let me know how your pancakes turn out! What toppings do you serve with your pancakes?

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Buttermilk Biscuit Pancakes

I love representing Callies Hot Little Biscuit. There remade biscuits and biscuit mixes are fantastic. One of things I created from their biscuit mix is pancakes.

Course: Breakfast

Cuisine: American

Keyword: pancakes

Ingredients

• 2 cups Callies Buttermilk Biscuit mix
• 1 cup Cold Buttermilk, you can use whole milk too
• 2 Lg. Eggs
• 2 Tbs. Melted Salted Butter
• neutral oil for pan
• Syrup, Butter and Powdered Sugar for serving

Instructions

• Whisk biscuit mix in a large mixing bowl, to break up any clumps.

  Whisk in the buttermilk, then the eggs, one at a time.

  Finally whisk in the melted butter.

  Let sit for 5 minutes.
• Heat then lightly oil a a large skillet or griddle pan.

  Use a ladle to pour pancakes onto pan, in even portions.

  Let cook until lots of bubbles start to form on pancake. Lift slightly with a spatula to see if underside is golden brown.

  Carefully flip pancake and cook for another 2-3 minutes.
• I like to keep a bowl of melted butter next me and brush each pancake with melted butter as it gets transferred to serving plate.

  Serve immediately.