Recipe Blog

Hot Little Suppers — Desserts

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.

      Creamsicle Biscuit

      Posted by Callies Biscuits on

      This recipe was inspired by one of our team members in the Charlotte eatery. He told me how his grandma used to make creamsicle biscuits and banana pudding biscuits. I loved his story and couldn't get those flavors out of my head. Push-up pops are one of my favorite treats so the creamsicle biscuit was something I had to try.

      Cheryl Day of Back in the Day Bakery in Savannah, GA, and I were collaborating on an event for the Charleston Wine + Food Festival event earlier this year. The two of us were in charge of the sweet treat for the event. I pitched her the creamsicle biscuit and she was intrigued. I told her I'd handle the biscuits if she could make a tasty frosting and did she ever! We did a lot of testing at the bakery and finally had the perfect biscuit. Cheryl topped it with her heavenly frosting and garnished with edible flowers. Not only was the presentation gorgeous, but the taste was also nostalgic and delicious!

      Creamsicle Biscuits

      For the Biscuits:

        - 2 ½ cups self rising flour; divided - 10 tablespoons butter: 8 tablespoons cut into small cubes, at room temperature and 2 tablespoons melted - 1/3 cup white sugar - 1/3 cup brown sugar - Zest of one orange - 1/2 cup whole milk - 1/4 cup orange juice - 1 teaspoon vanilla - 3 tablespoons turbinado sugar

      For the Cheryl's Orange Cream Cheese Frosting:

        - 5 tablespoons butter, room temperature - 1 (8 ounce) package cream cheese, cut into chunks at room temperature - 1 teaspoon vanilla extract - Zest and juice of two oranges - Pinch of Salt - 3 to 4 cups powdered sugar

      How to Bake the Biscuits:

        1. Preheat oven to 500°F. Make sure the oven rack is in the middle position. 1. In a large bowl add 2 cups of flour and 8 tablespoons butter. Use your fingers to cut in the butter until the mixture resembles cottage cheese. It will be chunky with some loose flour. 1. Stir in the white sugar, brown sugar and orange zest. 1. In a small bowl whisk together the whole milk, orange juice and vanilla. 1. Make a well in the center of the flour. Slowly pour in the milk mixture and using your hands or a rubber spatula, mix the flour into the milk mixture. (You will not need to use all of the milk mixture, depending on where you live, the higher altitude may require all of the milk mixture). The dough will be wet and messy. 1. Sprinkle the remaining ½ cup flour onto a clean work surface. Dump the dough onto the floured work surface. 1. Flour the top of the dough and the rolling pin. Roll the dough out to 1 ½-2-inch thickness into an oval shape. 1. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from the first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. 1. Place the biscuits on a baking sheet lined with parchment paper with the biscuit sides touching. 1. Brush the tops of the biscuits with the two tablespoons melted butter and sprinkle the tops with turbinado sugar. 1. Place the pan in the oven and immediately reduce the heat to 450°F. Bake for 12-14 minutes or until biscuits are golden brown, rotating the pan once while baking. 1. Remove biscuits from oven and let cool completely.

      How to Make the Frosting:

        1. While the biscuits are cooling make the Orange Cream Cheese Frosting. 1. Using a stand mixer or hand-held mixer, use the paddle attachment beat the cream cheese, butter, vanilla, orange zest and pinch of salt until smooth and creamy; about 3-5 minutes. 1. Gradually add the powdered sugar, beating until super light and fluffy; another 3-5 minutes. 1. Slowly add the orange juice until it reaches frosting consistency. (You can refrigerate for up to five days. Bring to room temperature and re-whip before serving). 1. In a small bowl mix together the turbinado sugar and orange zest. 1. Frost each biscuit with the Orange Cream Cheese frosting and garnish with some of the turbinado sugar and orange zest. Serve and Enjoy!
      "I love hearing people's stories about biscuits! There are so many ways to make and enjoy these little buttery treasures." ~Carrie

      Coffee Crème Brûlée

      Posted by Callies Biscuits on

      For anyone that knows me, it’s no secret that I have a mild obsession with coffee really great strong bold coffee or “buttery greasy” beans as I call them. I drink almost an entire French press every morning. I drink it black or sometimes with a sprinkle of cinnamon. The taste of a dark, rich, black coffee is truly the best.

      King Bean is my favorite coffee specifically our Callie’s Biscuit Blend, so I began to brainstorm about how to use it in a dessert. What better way to indulge in my favorite beverage than to make a Crème Brûlée! Not only is this dessert out of this world because it is velvety smooth with a crisp top, but it also gives me the perfect end of meal pick me up that I crave. If you were wondering, it doesn't even begin to keep me up at night!

      I made this two ways — in ramekins and in a large pie dish. I love both, and there is something about the large pie dish that makes it okay to keep in the fridge along with a spoon and get a few bites here and there during the course of my day. I was always intimidated by making a Crème Brûlée, but once I tried it, I realized it's really a cinch and a great make-ahead dessert. 

      Coffee Crème Brûlée

      You'll Need:

        - 4 cups whipping cream - 1 cup, plus 8 teaspoons sugar - 4 tablespoons coarsely ground espresso coffee beans - 1/2 teaspoon cinnamon - 1 teaspoon vanilla - 8 large egg yolks

      How To:

        1. Place 8 ramekin cups in a large roasting pan and set aside. 1. In a saucepan combine the whipping cream, 1 cup sugar, ground espresso, vanilla, and cinnamon. Bring to a low boil, whisking until sugar and espresso are combined. 1. Remove from heat. Cover and let stand for 30 minutes. After it has cooled, strain through a fine sieve. 1. Preheat oven to 325°F. 1. Using a stand mixer or handheld, whisk egg yolks until they are frothy, about two minutes. Using a ladle, slowly whisk in a little of the warm cream mixture to temper the eggs. (You don't want to scramble the eggs).Once the eggs have tempered, slowly add the rest of the cream mixture, whisking until combined. Skim the foam off the top of the custard mixture before pouring into ramekins. 1. Divide among custard cups in the pan. Pour enough boiling hot water into roasting pan to come halfway up the sides of the custard cups. 1. Bake the custards until the center moves only slightly when cups are gently shaken, about 35-45 minutes. 1. Carefully remove custards from the pan and let cool. Refrigerate uncovered for at least three hours up to overnight. 1. Preheat oven broiler to high heat. (If you have a kitchen torch, you do not need to broil.) 1. Sprinkle 1 teaspoon of sugar over each custard. Place custard cups on a baking sheet. Broil (or torch) until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning about 1 to 2 minutes. Chill custards one hour before serving and enjoy!

          "Don't sweat it if you don't have a torch — although I highly recommend as they are a ton of fun — you can always use your oven as I did in this recipe. Or, do what I did in Idaho in a pinch and use a plumber's torch!" ~Carrie

          Triple Treat Brownies

          Posted by Callies Biscuits on

          When I was a little girl I had daydreams of my mom waiting for me at home with fresh baked goods after school. It always got to me that there were never any cookies, cakes, or brownies when I got home from school. One of the promises I made to myself when I started Callie’s Biscuits was to be “that Mom” that would be home for my girls after school. Together we could bake all of the goodies our hearts desire! Over the years, the girls and I have spent a lot of time in the kitchen together.

          Rewind to 2013 when I was about to embark on my cookbook tour, I had a realization that my life and my family’s life was about to change dramatically (for a few months at least). I wouldn't be home to bake brownies with my girls and help them with their homework. Instead, I would be on the road meeting you all – doing demos and signing cookbooks. 

          A few weeks before I left, the girls and I made Triple Treat Brownies, not for any occasion, just because. I was really excited to hit the road for my book tour, but I knew I would also be daydreaming of when I would be home with my girls making brownies and licking the batter from the spoon! I hoped that they would see me on tour meeting people that loved our family's biscuits and recipes and be proud of me. My goal as a mother is to teach my children that they can have a full, balanced life. Today, Caroline works hard in our Hot Little Biscuit eateries, Cate has created her own cookie company, and Sarah is a budding chef herself. It makes me so proud!

          Triple Treat Brownies

          You'll Need:

            - 1 ½ cups cake flour, plus 3 tablespoons or 1 ½ cups All Purpose flour - 1/2 cup unsweetened cocoa powder (I like dark cocoa powder) - 1 teaspoon salt - 1 teaspoon baking powder - 1 cup of butter, plus 1 tablespoon for greasing the pan - 12 ounces semi-sweet chocolate chips - 6 ounces dark chocolate chips - 4 eggs - 2 cups of sugar - 2 teaspoons vanilla

          How To:

            1. Preheat the oven to 350˚F 1. Generously butter a 9x13 inch glass or metal baking dish. (I like to use a cast iron pan whenever possible, so once the oven is preheated, melt 1 tablespoon of butter along the bottom and pour the batter on top. It helps make the bottom of the brownies nice and crispy). 1. Over a double-boiler (or microwave) melt the butter and 12 ounces of semi-sweet chocolate chips together; stirring well to combine. Set aside to cool. 1. Once the chocolate mixture has cooled, gently whisk in the eggs, sugar and vanilla. 1. In a large bowl, whisk together the flour, cocoa powder, salt and baking powder. 1. Slowly add the dry ingredients into the chocolate mixture and stir until well combined. 1. Pour the batter into the prepared baking dish. Sprinkle the remaining dark chocolate chips over the top. 1. Bake for 30 minutes, turning the pan half-way through. Stick a toothpick in the center of the pan; let them go a little longer if the toothpick does not come out clean. Serve warm and enjoy!

              "These brownies are super simple and ultra-decadent. They are called Triple Treat because it not only gets one or two doses of chocolate but the third dose that puts it over the edge!"~Carrie

              Mama's Cream Cheese Pie

              Posted by Callies Biscuits on

              During our last move, I found this recipe tucked in one of my old books. I guess I had been using this recipe as a bookmark! There is something so nostalgic about seeing my Grandmother's, Mama as we called her, handwriting.

              I'd been meaning to make this for a while. Of course, I started thinking, "How can I make this my own?" I decided to make a shortcake pie crust and it was sinful. While researching other cream cheese pies, I noticed many of them called for a topping. This sour cream topping from Food Network was exactly what I was looking for. A couple of changes were added but the final is a perfect holiday, or anytime, dessert!


              Cream Cheese Pie

              Shortcake Pie Crust Ingredients

                - 5 to 6 leftover buttermilk biscuits (1 1/2 cups crumbs) - 4 tablespoons melted butter - 1/2 teaspoon vanilla

              Pie Filling Ingredients

                - 9 ounces cream cheese, softened - 1/4 cup heavy cream - 3 eggs, room temperature - 1 cup sugar - Juice and zest of 1/2 lemon - 1/2 teaspoon vanilla - pinch of salt

              Sour Cream Topping

                - 1 cup sour cream - 3 tablespoons sugar - 1 tablespoon vanilla


                1. Preheat oven to 375°F. 1. In a food processor, pulse the biscuits into crumbs. Add in melted butter and vanilla. Pulse until combined. 1. Pour out into a pie dish and press the crumbs evenly over the bottom and the up the sides. 1. Bake for 10 minutes and remove from oven. Let cool completely. 1. Reduce the oven temperature to 350°F. 1. While the crust is cooling, make the pie filling. 1. Using a stand mixer or hand held, beat the cream cheese and sugar together until well combined. Add the heavy cream, lemon zest and juice, vanilla and salt. Mix until combined. Add the eggs and beat until smooth and creamy. 1. Pour into cooled pie crust and bake for 30 minutes or until the center is no longer jiggly. 1. Refrigerate for three hours. 1. In a small bowl, mix together the sour cream, sugar and vanilla. 1. Just before serving, top the pie with the sour cream mixture. Enjoy!
              "I treasure the recipes passed down from my family. Both of my grandmothers were amazing cooks. My mom is fabulous as well. I hope I am living up to the women before me!" ~Carrie