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In the Kitchen with Callie's Charleston Biscuitmakers

In a former Navy officer's house in the Charleston Navy Base, the ovens in Callie’s Charleston Biscuits are full of heavenly delights. The simple ingredients—White Lily Flour, buttermilk, butter—are lovingly transformed into Callie’s Charleston Biscuits. When I visited the flour-strewn kitchen, the four bakers were kneading, rolling, hand stamping the dough but mainly it seemed like they were smiling and laughing. I think you can taste the joy in each biscuit or maybe it’s all that butter, either way it’s good for your soul.

Since 2005 when she convinced her mother to let her bake with her recipes, Carrie Morey has quickly built an empire out of biscuits and other baked happiness including the dangerously snackable and Southern Living Food Awards runner up Callie's Cheese Crisps. The buttermilk biscuits are the place to start. Treat them like a blank breakfast canvas and add cheese and chives or bacon, ham, whatever you want. The flavorful biscuits can handle any topping or just butter (which isn’t really a topping, just a fact).


If you’re in Charleston or Atlanta (as of late 2015), then go to Callie's Hot Little Biscuits for biscuits "made by hand and sold by the pair.” Smells are free but not nearly as satisfying as two buttermilk biscuits topped with accoutrements including chopped bacon, pimento cheese, or gravy.

 

 


Rob Williams
Rob Williams

Author

Rob Williams is the co-founder and Chief Branding Officer for Batch. He enjoys running, listening to podcasts and spending time with his wife and daughter at local swimming holes.