Recipe Blog

Hot Little Suppers

Easter Brunch Bundle with Southern Baked Pie Company

Posted by Callies Biscuits on

Click here to shop the Easter Brunch Bundle 


Two artisan female bakers, Carrie Morey and Amanda Wilbanks, ban together to bring Southern traditions home for Easter.

We've teamed up with Southern Baked Pie Company to bring a bundle of our favorite comfort foods to doorsteps across America this Easter. The collaborative Easter Brunch Bundle is now available for pre-order. 

“This year Easter will be done a little differently. We won’t be having celebrating with an extended family feast or traveling for volleyball games, but instead, I find joy in knowing that we can help bring comfort food home to families around the country,” says Morey. 

Meet the Easter Brunch Bundle – Now available for $79.95

  • Southern Baked Pie's Spinach Mushroom Quiche
  • Callie's Hot Little Biscuit Cheese & Chive Biscuits (6)
  • Callie's Hot Little Biscuit Cinnamon Biscuits (6)
  • Callie's Hot Little Biscuit Pimento Cheese

“I’m thankful Carrie and I both share a love for baking and can work together during these challenging times to support each other and bring joy to others with our heirloom baked goods,” says Wilbanks.

    Pre-order now. All orders will ship Wednesday, April 8th and will arrive in time for Easter! 

    Click here to shop the Easter Brunch Bundle 

    Note: Discount codes cannot be applied to this collaborative product. Please purchase on Southern Baked Pie Company's website using the link above. 

    Easter Brunch Bundle Handmade Products:

      - Spinach Mushroom Quiche - Cheese & Chive Biscuits (6) - Cinnamon Biscuits (6) - Traditional Pimento Cheese

          “I’m thankful Carrie and I both share a love for baking and can work together during these challenging times to support each other and bring joy to others with our heirloom baked goods,” says Wilbanks.

          Caroline's Macaroni Pie

          Posted by Callies Biscuits on

          I don't know why Grandmama (the "Caroline" of this recipe and one of the many Carolines in my family) called this macaroni "pie". There's no crust. But I think it's a Southern thing. To add to the mystery, this macaroni pie does not call for macaroni. It uses vermicelli or thin spaghetti instead. In Southern cooking, like Southern life, contradictions are abound. This dish is a contradiction worth embracing. 
          Find this recipe and more in my cookbook. 


            - Kosher Salt - 1 lbs Vermicelli or Thin Spaghetti - 4 Large Eggs - 2 Cups Milk - 1 Teaspoon Dry Mustard - 1/2 Teaspoon Cayenne Pepper - 5 Cups Shredded Sharp Cheddar Cheese - 2 Tablespoons Butter (room temperature) - Freshly Ground Black Pepper


            1. Bring a large pot of salted water to a boil. If baking the same day, preheat the oven to 375 degrees F 1. Cook the pasta for 1 minute less than the package instructions state. Drain the pasta and reserve in a little of the cooking water to cool briefly. 1. Beat together the eggs, milk, mustard, and cayenne in a large bowl. Add the pasta and 4 cups of cheese. Mix well. 1. Butter a 12-inch skillet with 1 tablespoon of butter. Pour in the pasta. Top with the remaining 1 cup cheese, dot with remaining 1 tablespoon butter, and sprinkle with salt and pepper. At this point, you can cover the pie with plastic wrap and refrigerate overnight if you'd like. Uncover and let the pie come up to room temperature as the oven heats to 375 degrees F. 1. Bake 45 minutes, checking at 35 minutes, until golden brown and bubbly.

              "If you really want to go all out, serve with fried chicken – or serve with anything to be honest! It's that good." - Carrie

              Together, we are Callie's Hot Little Biscuit

              Posted by Callies Biscuits on

              A note from our founder, Carrie: 

              15 YEARS. I can still remember our gluing our very first labels onto the waxed paper bags that housed our Country Ham Biscuits, packing our first pallet to The Fresh Market in 2011, and opening our first hot little eatery on King Street. I always intended that Callie's Charleston Biscuits grow at a manageable pace, as I also wanted to be sure to focus on my growing girls. 

              It seems as if the last 5 years have put us in the fast lane – we now have four Callie's Hot Little Biscuit eateries and a traveling, vintage food truck. Our online sales continue to grow every year, as our loyal customers include us in their family traditions. I am so humbled by this growth. 

              In our 15th year, we have decided to unite our two growing companies into one, rebranding all of our signature made-by-hand biscuits and artisan food products under the Callie’s Hot Little Biscuit name. Whether our customers are ordering at the counter, shipping frozen biscuits to their home or picking up at a grocer, all of our biscuits are made the exact same way - by hand with no machinery whatsoever. 

              The rebranded line includes our six classic biscuit flavors (Buttermilk, Cheese & Chive, Country Ham, Sharp Cheddar, Blueberry, Cinnamon), Cocoa & Cream Cookies, savory Cheese Crisps, and a relabeled line of jams, preserves, and honeys. Over the next few months, we'll also be releasing newly labeled Traditional Pimento Cheese, Fiery Pimento Cheese, and Buttermilk Biscuit Mix. 

              The bold and colorful line is a nod to our vibrant hometown of Charleston, as well as our staff. In 2019, we adopted the motto to "Be a Biscuit – rise tall, be warm and buttery on the inside, and be open to anyone's jam." This motto of inclusion and kindness is what we strive for every day at Callie's. It's what I hope to teach my girls as they grow up. 

              I hope you'll join us in celebrating this new line of packaging, and will follow our journey on our 15th year... after all, we have A LOT of buttery excitement coming your way.

              Made by Hand, 



                      In our 15th year, we have decided to unite our two growing companies into one, rebranding all of our signature made-by-hand biscuits and artisan food products under the Callie’s Hot Little Biscuit name. 

                      Veggie Tortilla Soup & Our Goat Retreat

                      Posted by Callies Biscuits on

                      This recipe was created for our company retreat! The company retreat was intended to help us connect, collaborate, and create excitement for the upcoming busy season and our 15th year in business. With over 50 different palettes and diet restrictions, I had to think of something that would appeal to everyone and fill them up on this gorgeous but chilly February day.

                      The base of this super flavorful soup has so many hearty accoutrement options for all appetites. My go-to's are diced tomatoes, limes, thinly sliced radishes, sliced jalapeno, broiled corn, cilantro, Cotija cheese. chorizo, and pulled chicken. The lunch spread was the perfect visual and mouth-watering. After all, we all know we eat with our eyes!

                      I love this soup for a party. Most of the prep is upfront but it's worth the scrumptious reward. Once it's made you get to enjoy your time as well!  This is a great recipe to feed a crowd!




                      Veggie Tortilla Soup

                      You'll Need:

                        - 2 poblano peppers - 1 red bell pepper, diced - 1 onion, diced - 6 cloves garlic, minced - 2 (28 ounce) cans fire roasted tomatoes - 8 cups vegetable broth - 1 tablespoon cumin - 1 teaspoon coriander - 2 teaspoons chipotle chili powder - Zest and juice of 2 limes - 1 bundle cilantro, tied with kitchen twine - 6 corn tortillas, cut into strips - 4 tablespoons oil (canola or vegetable)

                      How To:

                        1. Roast poblanos directly on gas stove burners over medium heat. Turn with kitchen tongs until the peppers are blistered and blackened. Remove from flame and let cool. If you do not have a gas stove you can broil the peppers in the oven. Using a knife peel the charred skin off. Remove the seeds from the peppers and dice. 1. Heat 4 tablespoons of oil in a dutch oven over medium-high heat. Once oil is hot, carefully add the corn tortilla strips. Work in batches making sure not to overcrowd the dutch oven. Cook until strips are crisp and golden brown. Place on a paper towel lined plate and immediately sprinkle salt on the strips. 1. Once strips have all cooked, drain half of the oil. Add in the roasted poblanos, bell pepper, onion and garlic. Sauté sofrito until tender, about 6-7 minutes. 1. Add half of the tortilla strips back in with the sofrito. Save the other half of the strips for garnish. 1. Add the spices and lime zest to the sofrito. Stir well until combined. 1. Now add the fire-roasted tomatoes, lime juice and vegetable broth, stir until combined. 1. Using an immersion blender carefully blend the soup until smooth. If you don’t have an immersion blender, carefully transfer soup to a blender, blend until smooth, and then return to dutch oven. 1. Add in the cilantro bundle. Bring the soup to a boil and then turn down the heat. Let simmer for 30 minutes. 1. Garnish the soup with the accoutrements and enjoy!

                          "One of the reasons we love this vegetable tortilla soup so much is because of its versatility. When feeding a team of 50, we needed to create options that suited every team member." ~Carrie

                          Homemade Valentine's "Pop-Tarts"

                          Posted by Callies Biscuits on

                          final poptarts

                          Pop-tarts were one of my top 5 favorite kid foods. I would beg for them at the grocery store! There is something about the delicious fruit-filled pastry that I couldn't get enough of. Especially when warm and buttery, a bit salty yet sweet... my mouth is watering.

                          I have always loved Pop-tarts but honestly, I refuse to buy them for my girls! I know, I know, but they are full of artificial sugar and so addictive it is better that we don't have them in the house.

                          This Valentine's Day we are going to make a super simple version of Pop-tarts together! 

                          step 1 step 2  step 3 step 4

                          Homemade Blackberry Pop-Tarts

                          You'll Need

                            - 1 box (2 sheets) frozen puff pastry thawed according to package directions. - Flour for dusting - Callie’s Blackberry Jam - 1 egg white beaten - For the Glaze: - 1 cup powdered sugar - 2 to 3 tablespoons milk - 1 teaspoon vanilla extract

                          How To

                            1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. 1. Lightly flour your working space and cut each sheet into 6 rectangles. 1. Evenly fill half of the rectangles with a heaping tablespoon of jam. Carefully spread it around making sure to leave a ½ inch border (so the jam won’t ooze out). 1. Gently use your finger and wet the edges of the pastry. Lay the remaining 6 rectangles over the filling and seal the edges by crimping with the back of a fork. *Dip the fork in water if it sticks to the dough* 1. Place on the parchment lined baking sheet. Don’t overcrowd because these will puff up! Use two baking sheets if needed. 1. Brush each top with the egg white. 1. Bake for 15-20 minutes or until pop tarts are golden brown. Remove from oven and let cool slightly. 1. While the pop tarts are cooling make the glaze. In a small bowl whisk together the powdered sugar, milk and vanilla. Whisk until smooth. If it is too thick add a touch a milk, if too thin add more powdered sugar. 1. Drizzle the glaze all over the pop tarts. Top with sprinkles if desired. Allow to set at room temperature and Enjoy!

                              "I am hoping that maybe my girls can whip up a batch and pamper me with breakfast and coffee in bed. Now that is true love!"~Carrie