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In A Pinch

Sausage & Peppers Cocktail Biscuits

Posted by Callies Biscuits on

The smell of someone cooking on the grill always ignites my urge to entertain. One of our favorite quick cocktail hour hors d'oeuvres is smoked kielbasa sausage with sautéed onions and peppers sandwiched between a buttermilk biscuit. It's quick to prepare and smells mesmerizing!
In the midst of the holiday chaos, it's great to be able to reach in your repertoire (and freezer) for an easy and delicious dish. I turn to my trusty cast iron and when it's warm enough, our big green egg and create any hot little biscuit sandwich perfect for entertaining!

Sausage & Peppers Cocktail Biscuits

Ingredients

    - 1 large white onion, sliced - 1 red bell pepper, stemmed, seeded and sliced - 1 green bell pepper, stemmed, seeded and sliced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 pound kielbasa sausage, cut into ½ inch slices - Splash of white wine - Callie’s Buttermilk Biscuits, cooked according to package directions - ¼ cup mayo - 1 tablespoon Dijon mustard - Salt and pepper to taste

Instructions

    1. Heat a large skillet to medium high heat. 1. Add the olive oil, onions and peppers. Cook until tender; about ten minutes. Once tender add the garlic and cook for another two minutes. 1. Remove onions and peppers and place on a plate. Set aside. 1. Using the same pan, add a splash of wine to deglaze the pan. Add the sliced sausage and cook for another ten minutes. 1. Return the onions and peppers back to into the skillet with the sausage. Turn off heat. 1. Mix together the mayonnaise, Dijon mustard, salt and pepper. 1. To serve, spread the mayonnaise mixture on one half of a biscuit. Top with onions, peppers and sausage. 1. Serve immediately and enjoy!

      "This is another great recipe for your spur of the moment guests! We'll be sharing a handful of cocktail hour biscuits on the blog. My coffee-rubbed beef tenderloin and dillicious cucumber sandwiches can be found here already. Enjoy!" - Carrie

      Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

      Posted by Callies Biscuits on

      With Thanksgiving quickly approaching, we are teaming up with our artisan neighbors at Smithey Ironware to give you an unforgettable dessert. The heirloom quality of Isaac Morton's cast iron skillets meets our love of family recipes for the perfect addition to your holiday table. We are both firm believers of keeping traditions alive! This Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble was also featured in Skirt Magazine this month. Baking this crisp in a timeless piece of cookware will warm you up from the inside out! 
      In honor of our collaboration with Smithey Ironware, we are launching two new packages at Callie's. The Home for the Holidays Special and our Biscuit Cobbler Kit are ready to ship this week. Both of these packages have the tools needed for a memorable meal. We are giving away two of these pairings to a lucky Instagram follower and email subscriber. Be sure and enter for your chance to win. Enter here and enjoy!

      Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

      Ingredients

        - 1 recipe Mama’s Butter Pie Crust- In Callie’s Biscuits Cookbook - 2 pounds apples, cored and peeled - 1 cup fresh cranberries - ½ cup orange juice - 2 tablespoon melted butter, divided - 1 tablespoon brown sugar - 1 tablespoon white sugar - 1 teaspoon ground cinnamon - 1 teaspoon vanilla - For the Crumble Topping: - 3 Callie’s Sweet Potato Biscuits, crumbled - ¼ cup Callie’s Pecans - 1 tablespoon brown sugar - ½ teaspoon ground cinnamon - 3 tablespoons butter

      Instructions

        1. Preheat oven to 350°F. 1. Melt 1 tablespoon of butter in a 10-inch cast iron skillet. Set aside to cool. 1. In a large bowl, add the apples, cranberries, orange juice, sugars, vanilla and cinnamon. Let sit for 30 minutes. 1. Roll out the pie crust into a 13- inch round and place in the skillet. You can also make a free form tart on a baking sheet. 1. After the apples and cranberries have macerated for 30 minutes, lay them on the crust. Leaving enough space around the edges to fold the dough up and over the apples by ½ to 1 inch. 1. Prepare the crumb topping by adding all ingredients to a small bowl and mix with your fingers until the mixture comes together in pea-size crumbs. Sprinkle over the apples and cranberries. Fold the dough up and over the apples for a rustic look, pleating as necessary. 1. Brush the remaining 1 tablespoon of melted butter over the exposed dough. Bake for 40-45 minutes or until the apples and cranberries, crumb topping and pastry are all browned. 1. Serve with ice cream or room temperature. And enjoy!

          "We love a good cast iron recipe so it was natural to want to do a collaboration with our neighbor and fellow artisan Isaac Morton of Smithey Ironware!" - Carrie

          Mama's Butter Piecrust

          Posted by Callies Biscuits on

              
          You'll Need:
          2 1/4 cups cake flour or 2 cups all-purpose flour
          1/3 teaspoon kosher salt
          12 tablespoons (1 1/2 sticks) cold butter, cut into small cubes
          5 to 7 tablespoons ice water  
            

          Mama's Butter Piecrust

          Instructions

            -Mix the flour and the salt. Add the butter and work into the flour with your fingertips just like making biscuits until the mixture has the consistency of grated Parmesan cheese. Mix the cold water by the tablespoon with your fingers until the dough holds together in a rough ball. -Flour a sheet of waxed paper or parchment paper. Dump out the dough onto the paper. Flour the top of the dough and cover with another sheet of paper. Place the whole dough "sandwich" on a baking sheet. Refrigerate 2 hours or overnight. -Remove from fridge and leave out for 30 minutes, keeping the dough sandwiched in the paper. -With the dough still between the sheets of paper, roll it out to a circle 12 inches in diameter, 1/4 inch think. -Peel off the top paper and flip the dough into a 9-inch pie dish. -Peel off the other piece of paper. Trim off any extra dough that's hanging over the edge of the pie dish. Press the tines of a fork on the top edge of the crust to crimp it. Fill and bake as the recipe directs.

          To Prebake the Piecrust Before Filling

            1.Prick the crust in several places with a fork. Chill in the fridge for 30 minutes. 1.Preheat the oven to 400°F 1.Line the crust with waxed paper and fill with rice or dry deans to add weight. (Save them in a mason jar to reuse the next time. Do not cook them after using for piecrust.) Bake 15 minutes. 1.Remove the waxed paper and weights and bake about 5 to 7 minutes more, until golden brown. 1.Let cool on a rack.

              I use this recipe for every version of pie I make! 

              Coffee Rubbed Beef Tenderloin

              Posted by Callies Biscuits on

              cocktail biscuits
              Entertaining runs deep through my roots. A good Southern woman can whip up a delicious spread and a tasty cocktail for unexpected guests. When we have friends pop by, I pull out a dozen buttermilk biscuits from the freezer, a protein from the fridge and my trusty cast-iron skillet.
              This coffee-rubbed beef tenderloin is one of my go-to biscuit cocktail hour snacks. I like to serve it alongside the refreshing cucumber dillicious biscuit (recipe here), seared salmon biscuits (recipe coming soon) and a cocktail (try my briny hounds)!

              Coffee-Rubbed Beef Tenderloin Biscuits

              You'll Need

                - 1 pound beef tenderloin - 3 tablespoons finely ground coffee - Salt and pepper to taste - 1 tablespoon butter - Callie’s Buttermilk Biscuits, baked according to package directions - Mayonnaise - Fresh basil, sliced thin

              Instructions

                1. Preheat oven to 350°F. 1. Melt 1 tablespoon of butter in a cast iron skillet or oven safe skillet and heat to high heat. 1. Rub the tenderloin with the coffee, salt and pepper making sure it is well coated. 1. Place tenderloin in the hot skillet. Sear on all sides for two to three minutes. 1. Place skillet in the oven. Insert a thermometer inside the beef and cook until desired temperature is reached. If you want a medium temperature, cook until inside temperature of 135° is reached. Let rest for 10 minutes before cutting. 1. To serve, spread mayonnaise on one half of a biscuit. Add the sliced tenderloin and garnish with fresh basil. 1. You can serve this open faced or place the other half of the biscuit on top. 1. Serve immediately and enjoy!

                  Last minute guests drop by all of the time and I always need something quick, fresh and flavorful to put together!

                  Pearled Onion and Cremini Mushroom Risotto

                  Posted by Callies Biscuits on

                  With fall on the horizon, we're gearing up for a season full of entertaining. This risotto is a dinner party stunner!  In fact, it is a great dish to make once your guests have arrived and are enjoying pre-dinner cocktails.  As the earthy mushrooms, pearl onions, and fresh thyme simmer together, you start to feel warm and comfortable.  The Julia Child onions and mushrooms are packed with flavor and take this risotto over the top!  It really is the perfect fall dish to share with your loved ones.  I like to serve this dish to anyone who says they don't like mushrooms... it turns them every time!

                  Ingredients

                    - ½ bag frozen pearl onions - 1 container cremini mushrooms, cleaned and sliced - ½ cup white wine - 4 tablespoons butter, divided - 1 tablespoon olive oil - 10 sprigs fresh thyme - 2 cups Arborio rice - 3 cloves garlic, minced - 1 small white onion, finely chopped - ½ cup white wine - 8 cups chicken stock - 1 cup grated Parmesan, plus extra for garnish - 3 tablespoons butter - Salt to taste - Fresh parsley for garnish

                  Instructions

                    1. Preheat oven to 200º. 1. Add 2 tablespoons butter and olive oil to a sauté pan. Heat to medium heat. 1. Add frozen pearl onions and sauté until they begin to brown (about 8-10 minutes). Once brown, add the white wine and fresh thyme. Cover with lid and cook for 30 minutes, stirring occasionally. 1. While the onions are cooking, sauté the mushrooms. Heat another skillet to medium heat. Add two tablespoons of butter and the mushrooms. Cook for 30 minutes. 1. Once the onions and mushrooms have cooked, combine them into one pan. Place in the preheated oven to keep warm while you cook the risotto. 1. Pour 8 cups chicken stock in a large saucepan and bring to a simmer. 1. Bring a dutch oven or large pot to medium heat. Add the butter. 1. Once the butter has melted, add the onion and garlic to the pan. Cook until onions are tender. Add in the Arborio rice and stir until combined. 1. Add the white wine and cook until the wine has absorbed, stirring frequently. 1. Once the wine has absorbed, begin adding warm chicken stock 2-3 ladles at a time. Stir constantly until the liquid has absorbed. Continue adding chicken stock 2-3 ladles at a time, stirring constantly until all of the chicken stock has absorbed and the rice is tender. 1. Turn the heat off and add in the parmesan cheese, stirring to combine. Add salt if needed. 1. Place the risotto in a serving bowl. Top with the pearled onions and mushrooms. Garnish with extra parmesan and parsley. 1. Serve immediately.

                    Enjoy!

                    I like to serve this dish to anyone who says they don't like mushrooms... it turns them every time!

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