Recipe Blog

Hot Little Suppers — Entertaining

How to Entertain Like a Southerner... with Biscuits!

Posted by Callies Biscuits on

 Carrie Morey of Callie's Hot Little Biscuits

If there is one thing that every good Southerner knows, it's to always be ready for unexpected guests. Whether it's a weekday and my girls bring friends home from volleyball practice, a weekend on the boat, or a house of rotating friends and family that helped us get by when my girls were just born – we are always prepared to have extra seats at the table. 

Entertaining in the south comes down to a few things: good food, good weather, and good company. I love spending time in our kitchen or around the patio. Over the years, I've put together a few fool-proof ways that I entertain to make life easier on the hostess in my cookbooks, Callie's Biscuits and Southern Traditions and Hot Little Suppers

Today, I'm rounding up a few of my personal favorite Callie's Hot Little Biscuit southern staples to keep stocked for entertaining guests – expected or unexpected! 

Callie's Hot Little Biscuit Sausage & Pepper Biscuit Recipe

For the casual day-time visit: click for recipe

For the cocktail party: click for recipe

Callie's Hot Little Biscuit southern entertaining for cocktail hour

For the cocktail party where you don't want to cook: 

  • You've got to have our Hostess Helper Kit – everything you need to make entertaining effortless! 
  • I also always keep our Cocktail Pecans and Cheese Crisps on hand. The pecans are candied with just the right amount of salt and spice and our Cheese Crisps use extra sharp cheddar and a hint of freshly cracked black pepper for a kick! 

The perfect hostess gift: I love to gift items that can be enjoyed after the guests have left! Here are three of my go-to kits for gift giving for the entertainer in your life! 

  • TODAY Show Tasting - all of our hot little biscuits and pimento cheese 
  • Wake & Bake Gift Basket - we've taken our top sellers and added coffee and grits to the mix for the perfect at-home brunch or breakfast for dinner! 
  • Biscuit Mix - the perfect touch of Southern hospitality! Choose from savory buttermilk, sweet shortcake, or gluten-free. 

Shop the Guide: 

Buttermilk Biscuits
Hostess Helper Kit
TODAY Show Tasting
Wake & Bake Gift Basket 
Buttermilk Biscuit Mix
Gluten-Free Biscuit Mix
Shortcake Biscuit Mix

            Every good Southerner has a few recipes up her sleeve for unexpected guests. I always keep biscuits stocked in my freezer just for that! Here is my guide for how to entertain like a Southerner... with biscuits! - Carrie 

            Cast Iron Party Shrimp

            Posted by Callies Biscuits on

            My mother adapted this from a Paul Prudhomme recipe and taught it to me, and it was one of the first things I fixed for friends when I was living on my own and just starting to have people over. This dish is served right out of the skillet with warm bread, and it blends Southern and French flavors: the skillet and shrimp on one hand and the French bread and stock on the other. It’s so easy, yet somehow it feels sophisticated to have everyone gathered around, eating right from the skillet with their bread sopping up the liquid, very European with an effortless sort of elegance. Skillets are considered no-nonsense workhorses in the kitchen, but their versatility and simple design makes them immanently stylish and table worthy.

            Cast Iron Party Shrimp


              - 4 dozen medium/large shell on shrimp (about 2 pounds) - 1/2 pound (2 sticks) plus 2 to 4 tablespoons butter - 2 to 3 teaspoons minced garlic - 2 teaspoons Worcestershire sauce - 1 cup shrimp stock or chicken stock - 3/4 cup beer, at room temperature - French baguettes, warmed


              1. Make the seasoning mix: Combine all the ingredients. 1. Rinse the shrimp and drain well. 1. Melt the 1/2 pound butter in a cast iron or other large, heavy skillet. Add the garlic, Worcestershire, and seasoning mix. Do not stir, but shake the pan back and forth for about 3 minutes. 1. Add the remaining 2 to 4 tablespoons butter (or to taste or preference) and stock and cook 2 minutes. Add the beer and cook 1 minute. Remove from the heat and let rest for 3 minutes. 1. Swish the shrimp in the pan sauce and serve with warmed baguettes.

            Dry Seasoning Mix

              - 2 teaspoons cayenne pepper - 2 teaspoons freshly ground black pepper - 1 teaspoon kosher salt - 1 teaspoon crushed red pepper flakes - 1 teaspoon dried rosemary leaves, crushed - 3/4 teaspoon dried thyme - 1/2 teaspoon dried oregano

              "This dish is served right out of the skillet with warm bread, and it blends Southern French flavors." – Carrie Morey

              Briny Hounds

              Posted by Callies Biscuits on

              TGIF y’all! What better way to kick off the weekend than with a tasty cocktail? This refreshing drink is perfect for a day of tailgating and hanging with your friends. Enjoy!


              Briny Hounds

              Briny Hounds:

                - 1/3 cup of freshly squeezed grapefruit juice - 1/8 cup of freshly squeezed lemon juice - 1/3 cup soda water - 1 jigger of vodka - 1 tbsp of mint simple syrup - Sweet and Spicy Rim Mixture - Lime wedges

              Mint Simple Syrup:

                1. Place 1 cup sugar, 1 cup water, 1/2 cup torn mint leaves, and zest of half a lime into a saucepan and bring to a simmer over medium heat. 1. Stir for a few minutes until the sugar is dissolved and then remove from the heat. 1. Store in an airtight container in the fridge and use it for up to 3 weeks.

              Sweet & Spicy Rim:

                - 4 tbsp sugar - 4 tsp Kosher salt - 1/5 tsp ground cayenne - 1 teaspoon smoked paprika

              Put it All Together!

                1. Fill a cocktail shaker with ice. Pour in the grapefruit juice, lemon juice, vodka, and mint simple syrup. Put the lid on and shake for 30 seconds or until the ingredients have chilled. 1. Rim the edge of your glass with a lime wedge then dip the edge in the sweet & spicy rim mixture. 1. Pour into an ice-filled glass with a sweet and spicy rim. Top with soda water. Garnish with grapefruit slices. Serve immediately and Enjoy!

              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.

                  Morey Margarita

                  Posted by Callies Biscuits on

                  If you know me, you likely know my love of the margarita. Spicy, fruity, classic, frozen - so many ways to indulge, responsibly of course! This particular margarita is coined the "Morey Margarita." I love my margaritas a little spicy and the jalapeño gives this one the perfect kick. Let me know what you think. Cheers! 

                  Morey Margarita

                  You'll Need:

                    - 4 slices of cucumber - 4 slices of jalapeño chile - Ice cubes - 1 ounce tequila - 1/2 ounce orange liqueur - 1/2 ounce fresh lime juice - 1/2 ounce simple syrup - Lime wedge and kosher salt for rimming the glass - fresh cilantro leaves for garnish (optional)

                  How To:

                    1. Put the cucumber and jalapeno slices in a cocktail shaker. Add a few ice cubes and shake until condensation forms on the shaker. 1. Add the tequila, orange liqueur, lime juice, and simple syrup. Fill with ice, and shake again. 1. Rim the glass with the lime wedge. Spread salt in a saucer, if using, and dip the rim of the glass in the salt. Fill the glass with ice and add a few cilantro leaves, if you like. Strain the drink into the glass or pour without straining, keeping the cucumber and jalapeño slices in the drink. Stir gently.

                  For the Simple Syrup:

                    - 1 cup water - 1 cup sugar

                  To Make Simple Syrup:

                    1. Combine the water and sugar in a microwave-safe pitcher and microwave 2 minutes to dissolve the sugar. You can also do this in a pot on the stove. Let cool. Pour into bottle, cap, and refrigerate.