![]() To bring the biscuits to more homes, Morey and her team had decided to sell biscuit mixes that consumers could bake at their convenience. Biscuit Mix Flexible Packaging Challenges The packaging brings all shoppers under one roof with a more cohesive look,” said Boyleston. It has helped us better connect our two customer bases― our online shoppers and restaurant goers. “The new branding has been very well received. Consistent packaging with a strong logo, bright colors, and quality materials all lends itself to create a better customer experience. The cohesive look helps better tell the brand story and offers a recognizable look for all products (and locations) within the Callie’s Hot Little Biscuit brand. Before, it was very southern and traditional, but Carrie loves color and excitement, so the new look shifted more toward her personality,” said Boyleston. With the name change came a whole new look too. “We wanted people to recognize the brand in grocery stores. It would be the first rebranding for the company and also the beginning of building a cohesive brand that would help take the company nationwide. After extensive market research and customer polling, we rebranded the biscuit company as Callie’s Hot Little Biscuit,” said Tarah Boyleston, Marketing Director for the brand. ![]() We found year after year by doing market research that people really connected with this restaurant. “People soon knew the name from visiting the eatery. Bake 16 to 18 minutes until light brown on top (or as dark as you prefer) and rotate the pan once while baking.The creative team at Callie’s Hot Little Biscuit knows the importance of great packaging, great branding, and great storytelling. Place the pan in the oven and immediately reduce the temperature to 450 degrees. If you are using a cast iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. Place the biscuits on a baking sheet with sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Roll out the excess dough after the biscuits are cut and cut more biscuits. ![]() Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. (No kneading is necessary - the less you mess with the dough, the better.) 6.įlour a 2-inch round metal biscuit cutter or biscuit glass. Roll out the dough to 1-inch thickness into an oval shape. Flour the top of the dough and the rolling pin. With force, dump the dough from the bowl onto the surface. 5.įlour a work surface or flexible baking mat very well. Sprinkle a bit more flour in this crease. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. ![]() Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. ![]() Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. Make sure the oven rack is in the middle position. ![]()
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