Shortcakes and more from Carrie Morey of Callie’s Charleston Biscuits


Carrie Morey founded Callie’s Charleston Biscuits in 2005, selling petite packaged frozen buttermilk biscuits made from the recipe passed down from her mother, Charleston caterer Callie White.

The company became an unlikely success story, celebrated by Food & Wine, Saveur and Southern Living, beloved by Oprah and Martha Stewart, and offered through fancy food purveyors such as Goldbely and Williams‑Sonoma.

And it spawned Callie’s Hot Little Biscuit, a grab-and-go bake shop in Charleston’s Upper King District that serves all sorts of biscuit variations, bowls of grits, and other goodies for breakfast and lunch daily, and late on weekends.

Two more Hot Little Biscuit locations in Atlanta’s Virginia–Highland neighborhood and Charleston’s City Market followed, giving Morey an even higher profile.

But her approach to the business of biscuits is still pretty basic, as she demonstrated recently at the Virginia-Highland shop, where Morey schooled us in the ways of Southern-style shortcakes, also known as shortcake biscuits.

The recipe is a sweeter take on Callie’s signature White Lily Flour-based biscuit recipe, with whole milk and extra butter instead of buttermilk and cream cheese, plus a half-cup of sugar and bit of vanilla added to the mix.

Watching Morey turn the ingredients into dough is something of a meditative experience, as flour and butter and fingers come together in a soothing ritual of subtle motions, handed down and repeated over generations.

“Everything is done by hand,” Morey says. “And we think that the combination of White Lily and making it by hand is what makes our biscuits so special. We start with the butter and work it into the flour.

“This part is very therapeutic and nice. A lot of people are intimidated by making biscuits. It’s not an exact science. And I think you need to learn how to get your hands in there and really feel.”

From spring into summer, Morey likes to fix strawberry shortcakes with whipped cream, or use leftover shortcakes to make croutons for a layered and chilled blueberry trifle with lemon curd.

Morey also shared the recipe for Callie’s Signature Buttermilk Biscuit Bowls, a savory breakfast or brunch favorite at Hot Little Biscuit shops.

“It’s a recipe we came up with when I was opening the first Hot Little Biscuit, Morey says. “We knew we wanted to serve grits and we wanted an interesting way to do that. So we came up with the idea of taking a muffin tin and molding leftover dough over it.

“We ended up with biscuit bowls that were edible. Now, you can build your own with all kinds of things, scrambled eggs, chopped bacon, roasted tomatoes, pimento cheese, whatever you want.”

Watch as Morey creates her famous shortcakes (recipes below):

RECIPES

These recipes from Carrie Morey of Callie’s Charleston Biscuits and Callie’s Hot Little Biscuit include sweet strawberry shortcakes, blueberry trifle with shortcake croutons, and savory buttermilk biscuit baskets.

Callie’s Shortcakes

Blueberry Shortcake Trifle With Lemon Curd, Whipped Cream and Shortcake Croutons

This creamy, refreshing chilled trifle is a great way to use leftover shortcakes for a different kind of warm weather dessert.

Callie’s Signature Buttermilk Biscuit Bowls

You’ll need a rolling pin, a 6-inch diameter bowl or round cutter, and jumbo muffin tin to make these savory biscuit bowls. Fill them with anything you like, from scrambled eggs and bacon to grits and pimento cheese.



Reader Comments ...


Next Up in Food

Enjoy fall weather on these 7 OTP restaurant patios
Enjoy fall weather on these 7 OTP restaurant patios

Fall officially kicks off tomorrow, bringing with it cooler temps and the perfect weather for swarming restaurant patios across metro Atlanta. If you’re in the mood to breathe in fresh fall air while enjoying your next meal, consider checking out one of these seven patios at restaurants outside the Perimeter. Enjoy oysters...
New cocktail book overflows with Atlanta bartender contributions
New cocktail book overflows with Atlanta bartender contributions

Read this book: “The Southern Foodways Alliance Guide to Cocktails” by Sara Camp Milam and Jerry Slater (University of Georgia Press, $29.95) By Wendell Brock It starts with a breakfast drink and ends with a party punch. With 88 recipes for cocktails both old-fashioned and new-fangled, it’s an “SFA-curated, bartender-developed...
This Marietta doughnut dwells in a realm beyond sweetness
This Marietta doughnut dwells in a realm beyond sweetness

Cinnamon Toast doughnut from Doughnut Dollies in Marietta. / Ben Brasch DISH OF THE WEEK: Cinnamon Toast doughnut at Doughnut Dollies By Ben Brasch I always get excited when I see cinnamon-anything on a menu. But cinnamon can be disappointing, as I found out in kindergarten upon chomping into a curled piece of cinnamon instead of putting...
I used every pumpkin spice product I could find for a week 
I used every pumpkin spice product I could find for a week 

Pumpkin spice is not a flavor, it's a lifestyle. Its mantra is the crackle of fallen leaves and bonfires. "Sweater weather" is its holy creed. The pumpkin spice life, like its coffee, is sweet, and you are always #thankful for your #blessings. It was never really about that particular blend of cinnamon, clove, nutmeg, ginger and allspice...
Cake is his ‘art.’ Does that mean he can deny one to a gay couple?
Cake is his ‘art.’ Does that mean he can deny one to a gay couple?

Jack Phillips bakes beautiful cakes, and it is not a stretch to call him an artist. Five years ago, in a decision that has led to a Supreme Court showdown, he refused to use his skills to make a wedding cake to celebrate a same-sex marriage, saying it would violate his Christian faith and hijack his right to express himself. “It’s more...
More Stories