Callie's Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen
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The popular owner-entrepreneur of Callie’s Biscuits reveals her modern approach to traditional Southern cooking, sharing charming stories and fabulous, accessible recipes in a Southern-style Make the Bread, Buy the Butter.
Carrie Morey started her company, Callie’s Charleston Biscuits, with a simple goal: She wanted to make her mother Callie’s delicious biscuits—unbelievably tender, buttery creations—accessible across the country. Carrie’s handmade biscuits combine unique, brilliant flavors—sharp cheddar with fresh chives, cracked black pepper with cream cheese and green onions, and cinnamon biscuits so buttery they melt in your mouth. The biscuits are an iconic Southern staple, but they are just the beginning.
Now Carrie Morey shares her modern approach to traditional Southern cooking in more than one hundred recipes that pair classic Lowcountry fare with surprising twists, for incredible results. Carrie guides you through the foundational techniques of Southern cooking to reveal how she developed her new takes on favorite heritage dishes and how to take the fuss and huge time investment out of traditional preparations. She shares skillet recipes passed down through generations, including Lemon Zest Cast-Iron Fried Shrimp, Macaroni Pie, and Cast-Iron Herb Lamb Chops. She gives roasting and slow-cooking techniques for Beef Stew with Herbed Sour Cream, Spicy Black-Eyed Pea Salad, and Roasted Pimento Cheese Chicken. Her DILLicious Cucumber Sandwiches, BBQ Chicken Salad Biscuits, Fiery Pimento Cheese Deviled Eggs, and Summer Crab Salad will make any picnic or casual get-together a true Southern affair. And her desserts are to die for: Mama’s Sour Cream Banana Pudding, Alex’s Chocolate Chess Pie (so good that Carrie credits the pie for sparking her and her husband’s whirlwind romance), and Blueberry and Peach Cobbler finish your meal on the perfect sweet note.
Carrie also shares her family stories behind each recipe—growing up in Charleston, learning to cook from great Southern matriarchs, and founding and growing her business. Fill your kitchen with the comforting aroma of home-cooked goodness with Callie’s Biscuits and Southern Traditions.
dressing congeals, place the jar in a bowl of warm water until it pours. CHILDHOOD SOUTHERN COLE SLAW Life lesson: Always write down your recipes. I would give anything to have a direct line to Grandmama so I could ask her once and for all what she put in her slaw. I have spent years trying different tweaks to this recipe to replicate the flavor of her original. I have my mother to thank for the addition of the green olives that she puts in her version of it. When I was little, I craved green
delicious skewers of frozen fruit. The hunks, the beauty of Nantucket, and the kebobs all made a huge impression on me, and I ended up returning to Nantucket for three summers during college, working at an all-girls’ full-service Mobil gas station as what we employees liked to call a “petroleum transfer engineer.” Best job ever! I like to make my own “Queen Kebobs” and take them from the freezer to the boat cooler. They do defrost a little in the cooler, but out on the boat all that drippy
rather than having static groupings of food that tend to encourage clumping of people. • Consider hiring a bartender. Again, this could be a college student working for pocket money, or you could hire a bartending service. I usually set up a self-serve bar, but sometimes a large or special party calls for extra hands. • Rent glassware. Renting glasses from a party rental company is surprisingly inexpensive. The glasses come in a rack that you can pick up yourself. Then you can stow the rack out
sugar 2 tablespoons kosher salt Garnish: Fresh mint sprigs, fresh mint leaves, lime wedges 1 Combine the lemonade and ice in a blender and pulse to combine. Pour into a pitcher. Add the tequila and lime juice and mix well. Add the plain and flavored soda waters and mix gently. 2 Rim the glasses with a lime wedge. Combine the sugar and salt in a saucer. Dip the rims of the glasses in the mixture. Pour the margarita into the glasses and garnish with mint sprigs, mint leaves, and lime wedges.
delights destined for wedding receptions and cocktail parties, my grandmother Mama’s biscuits were an everyday pleasure, always on hand to accompany any meal, any conversation, or any call for celebration, comfort, or bucking-up. Staying over at her house as a child, if I ate all my supper I got to punch a hole in one of her yeast biscuits with my thumb and fill it with pancake syrup as a special treat. That motivation worked every time. This dough lasts in the refrigerator for a few days, so