![]() Southerners swear by low-protein White Lily flour for their biscuits and HERE’S WHY.Īward-winning, hand-made Callie’s Biscuits have been featured in Food & Wine, Saveur, Real Simple, Southern Living, Garden and Gun, The New York Times and on Oprah, the Food Network, the Today Show and Martha Stewartjust to name a few. One of our excursions while there was to Callie’s Biscuit House (headquarters/factory/office of Callie’s Charleston Biscuit)s where we got elbow deep, along with Carrie, in White Lily flour (Carrie says don’t bother using any other brand of flour.), butter and cream cheese (full fat, of course) in order to make the fluffiest, tastiest, butteriest (is that a word?) biscuits that truly did melt in our mouths. ![]() Last week I joined with several other culinary enthusiasts on a trip to Charleston, SC organized by Amy Hannon of Euna Mae’s, a kitchen specialty store, in Springdale, Arkansas. You might want to think about getting your orders in early, y’all. Online orders for Callie’s Biscuits reached as high as 190,000 in December of last year. The best bet in Arkansas is Fresh Market. Today, Callie’s Biscuits can be found throughout the South and, indeed, in locations around the country. And, the rest as they say, it the stuff of legends. In 2005 Carrie Morey convinced her long-time, successful catering mom Callie to turn her famous tender, buttery biscuits into a business. Here's a taste of what you'll find at Callie’s Hot Little Biscuit.Callie’s Charleston Biscuits is the kind of success story we all love to hear about. And I have a staff of seven women that do nothing but make biscuits all day and manage all of the other things we do. “It’s in a historic home that we converted into a bakery. “Where I live most of the time is in my main bakery in Charleston,” Morey said. But more than that, it's that they’re made by hand. And this is the most quintessential corner of the neighborhood.”Īsked if there was a secret to her biscuits, Morey said it’s using a few simple, fresh ingredients, including White Lily flour, buttermilk, butter and cream cheese. Virginia-Highland has always been one of my favorite spots. I needed to fall in love with the place that I was going to spend massive amounts of time. For me it was about the location and the aesthetic. “And growing up, in my memory it was first big city in the South with great food. But the question we kept getting, even though we had more and more stores selling the biscuits, was where can I get your biscuits hot when I come to Charleston?”Īsked why she decided to expand to Atlanta so quickly after opening the Charleston shop, Morey said it was all about suddenly finding the right space in the right place. “We just had our tenth year anniversary in November. But my big issue was I wanted to be a mom, too, so I said, let’s start an online mail order business. We always talked about making it a business. ![]() “I grew up with my mom making the country ham biscuit,” Morey said.
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