Recipe Blog

Hot Little Suppers

Okra Rice

Posted by Callies Biscuits on

I love fried okra. It's on my short list for my "last meal". If there is one thing I may love more, it would have to be rice. I could eat rice with every meal! This recipe is a play on my Fried Okra & Pepita Salad from my cookbook. Add a chilled white wine and this makes the perfect summer evening meal! 


    - 1 Pound Okra, ends trimmed, chopped - 1/2 Cup Diced White Onion - 1/8 teaspoon cayenne pepper, or more to taste - 1/2 teaspoon Kosher salt - 1/4 teaspoon freshly ground black pepper - 1 to 2 tablespoons butter - 1 to 2 tablespoons olive oil - Fully Cooked Rice - 1 Additional White Onion, diced


    1. Mix together okra, 1/2 cup diced white onion, cayenne, salt, and pepper in a bowl and let sit for a few minutes for flavors to marry. 1. Melt 1 tablespoon of butter into 1 tablespoon of olive oil in a cast-iron skillet on medium to high heat. Add the okra-onion mixture and spread in a single layer; do not overcrowd. (You may need to cook in 2 batches). Let the okra cook undisturbed for about 10 minutes. 1. Turn the okra to brown the other side, about 10 minutes more. (The key to fried okra is to not stir or fuss with it, so it gets crispy.) Once the Okra is brown and crisp, remove to a paper bag to remove excess grease. 1. While okra is draining, chop an additional white onion and sautee in the cast-iron skillet. 1. Assemble by adding onion and okra to fully cooked rice. Place back into your cast iron. 1. Add 1 tablespoon of butter and additional pepper to taste. Let simmer until butter melts and serve!

      I love fried okra. It's on my short list for my "last meal". - Carrie

      Peach Upside Down Cake

      Posted by Callies Biscuits on

      The girls and I bake every Sunday and each week they get to choose the dessert we make. This cake is inspired by Mama's pineapple upside down cake. Since we have an abundance of local peaches, we put a twist on the original dish. 

      Peach upside down cake keeps well and can even be served in the morning as coffee cake. It's just as good served at room temperature-perfect for picnicking!

      Peach Upside Down Cake


        - 12 tablespoons (1 1/2 sticks) butter, at room temperature - 3/4 cup packed light brown sugar - 4 peaches - 1 1/2 cups all-purpose flour - 1/2 teaspoon ground cinnamon - 2 teaspoons baking powder - 1/4 teaspoon kosher salt - 1 cup white sugar - 1/2 cup whole milk - 2 large eggs - 1 tablespoon maple syrup - 1 teaspoon pure vanilla extract


        1. Preheat the oven to 350°F 1. Melt 4 tablespoons of the butter in a 9-inch cast iron skillet. Remove from the heat and stir in the brown sugar Slice the peaches 1/2 think. Making a circular patter, place the slices flat side down to cover the bottom of the skillet. 1. Whisk together the flour, cinnamon, baking powder, and salt in a large bowl. In another bowl, heat the remaining 8 tablespoons butter and the white sugar with a handheld mixer until a pale lemon colored. In a third bowl, combine the milk, eggs, maple syrup, and vanilla. 1. Add the butter mixture to the flour mixture and mix on low speed. Stir in the milk mixture until a smooth batter forms. Pour the batter over the peaches and level with a spatula. 1. Bake 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean and the top is golden brown and does not jiggle. 1. While hot, flip the cake onto a plate for presentation.

          Gluten-Free Bucket List

          Posted by Callies Biscuits on


          In honor of National Biscuit Month, we are releasing sandwich size gluten-free buttermilk biscuits and gluten-free buttermilk biscuit mix - now available for shipment nationwide. We are excited to be able to serve gluten-free Callie’s fans with these new offerings, so we created the ultimate Gluten-Free Bucket List! Here are a few ideas you have to try: 

          Handmade Biscuits, Of Course - 

          • There is no better feeling than enjoying a homemade biscuit. Now you and your family can make gluten-free biscuits at home with our gluten-free buttermilk biscuit mix, dress them up however you like, and dig in! 

          Make Happy Hour Buttery -

          • A cocktail biscuit sounds delicious in any setting, but especially if everyone can enjoy them. Slather some of our pimento cheese on to an open-face gluten-free buttermilk biscuit and you have the perfect happy hour treat! 

          Celebrate with a Birthday Biscuit - 

          • Celebrate your day every day with a hot little birthday biscuit. Put a dollop of vanilla icing on top, add some rainbow sprinkles, and you’ll have a party in your mouth. Click here to pre-order at an eatery.  

          Biscuit Breakfast in Bed -  

          • I love a good breakfast in bed treat! A gluten-free buttermilk biscuit slathered with some of our pantry staples such as sweet Carolina honey or peach basil jam, then finish it off with a mimosa - a perfect biscuit breakfast in bed. 

          Hangover Cure Biscuit -  

          • After a long night out, I always like to start my morning with some comfort food. A bacon, egg, and cheese biscuit sandwich can cure whatever morning blues you may have. Grab your King Bean coffee and start your morning right! 

          Think Outside The Biscuit - 

                  Limited-Edition Lewis Barbecue Combos

                  Posted by Callies Biscuits on

                  CLICK HERE TO PRE-ORDER NOW!

                  While the pandemic may have cancelled our Labor Day travel plans, that doesn't mean that you can't bring a taste of Charleston home. We've teamed up with Pitmaster John Lewis of Lewis Barbecue to launch two limited-edition biscuit + barbecue packages! 

                  Perfect for a Labor Day celebration or Southern-inspired backyard barbecue, these packages include: 

                  Brisket 'n Biscuit Combo: Whole Smoked Brisket, a dozen handmade Buttermilk Biscuits, a dozen handmade Cheese & Chive Biscuits, and Fiery Pimento Cheese. $179.95

                  Hot Little Sausage Combo: 8 Hot Gut Sausage Links, a dozen handmade Buttermilk Biscuits, and Fiery Pimento Cheese. $95.95 

                  Available on through August 30th, these two packages will ship at the end of the month to ensure delivery by Labor Day weekend. 


                  Brisket & Biscuit Combo

                    - Whole Smoked Brisket - Buttermilk Biscuits - Cheese & Chive Biscuits - Fiery Pimento Cheese

                    Hot Little Sausage Combo

                      - Hot Gut Sausage Links - Buttermilk Biscuits - Fiery Pimento Cheese

                      Introducing two limited-edition Southern combos from Charleston's top culinary tastemakers. 

                      Fried Squash with Pimento Cheese

                      Posted by Callies Biscuits on

                      Growing up in Charleston and spending a lot of time with my father, we often ate at Miss Kitty's Meat and 3, which is now The Tattooed Moose. I loved Miss Kitty and her food. In fact, it's where I learned to love fried food! Her fried okra was my favorite, that is until one day I tried her fried squash - Woah! Amazing! I can remember thinking, I don't even like squash-- but I could eat this every day. 

                      This recipe is not only for my children, but my new favorite party appetizer. The combination of crispy hot fried squash with a dollop of cool pimento cheese is a perfect spring treat. Thank you, Miss Kitty!

                      For this recipe, I have included two different ways to batter your squash before frying. Both are equally delicious, I just happened to not have any eggs on hand when I was making them and discovered a quick and easy 2-ingredient method (flour and milk) that turned out like a tempura batter!

                      Fried Squash with Pimento Cheese

                      You'll Need:

                        - 1 cup canola oil (or any other frying oil you have on hand) - 2 yellow squash, sliced into ¼ inch rounds - 1 cup all-purpose flour - 2 teaspoons salt, plus more for sprinkling after frying - 1 teaspoon freshly ground pepper - 2 eggs, lightly beaten - 1 cup Callie's Fiery Pimento Cheese (or Regular if you don't like it spicy!) - 1/4 cup chopped chives, for garnish

                      How To:

                        1. Heat oil in a cast-iron skillet, or other heavy-duty pot over medium-high heat until a thermometer reads 350°F. 1. Place the pimento cheese into a quart-sized zip lock bag and cut a small corner off the bag to make a piping bag. Set out, and let come to room temperature. 1. Mix the flour, salt, and pepper together in a shallow dish. Place the eggs in another shallow dish. 1. Dip each squash round into the flour first, and then place each round in the egg mixture and then back to the flour and coat thoroughly. Move to a wire baking rack before frying. 1. Place 6 squash rounds at a time into the oil, being careful not to splash the hot oil. It is important that you do not overcrowd your pan, as it will lower the temperature of the oil and the squash will not get as crispy as you want. Fry squash on each side until they turn golden brown, 1 to 2 minutes. 1. With a metal spider or a set of tongs, carefully remove the squash and place on a clean wire baking rack or a plate lined with paper towels. Sprinkle with salt immediately. 1. Once the fried squash rounds have cooled (just a little bit), pipe a teaspoon of pimento cheese on each round. Sprinkle with chives and serve immediately. Enjoy!

                          "To get my girls to try new things, I use the following philosophy - If I fry it, they will try it!"~Carrie