One event that will be new to the 2014 Charleston Wine and Food Festival
is a biscuit-making class at Callie’s Charleston Biscuits
. I can promise you the bakers at Callie’s know all about baking delicious biscuits.
And if you have no interest in making a perfect biscuit but love to eat them, the good news is that you can buy Callie’s Charleston Biscuits at retailers all over the country.
I had the chance to visit Callie’s last summer and watch the process, and these biscuit makers seemed to be enjoying their work. When I visited, four women gathered around a large work table in a sunny room, filling 300 ham biscuits that had been baked the day before. I got to try one of the fresh buttermilk biscuits right out of the oven and it was heavenly.
The “Biscuit House” is on the old naval base in Charleston
, in a home that once served as captain’s quarters.
Carrie Morey founded the company in 2005 with the help and biscuit-making expertise of her mother, Callie White. In the years White spent as a caterer, her country ham biscuits were a customer favorite.
The biscuits come in seven varieties: country ham, cocktail ham, black pepper bacon, cheese and chive, buttermilk, cinnamon and shortcakes. Whether you order them online
or in a store, the biscuits arrive fully cooked and frozen. All you have to do is reheat them and eat them.
Callie’s also makes great pimento cheese in regular or fiery.
The biscuits and the pimento cheese are all made by hand.
The Fresh Market
and specialty shops throughout the country carry the biscuits.
Morey also has a cookbook just out Oct. 15. “Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen”
includes biscuits recipes, of course. But it also has recipes like Spicy Black-Eyed Pea Salad, Roasted Pimento Cheese Chicken, DILLicious Cucumber Sandwiches, Fiery Pimento Cheese Deviled Eggs and Mama’s Sour Cream Banana Pudding.
During the cooking class at the Charleston Wine and Food Festival, participants will actually get their hands in the dough. They’ll also get to enjoy Bloody Mary’s made with Fat and Juicy mix
and Tito’s vodka and be able to buy an autographed copy of the new cookbook.