Recipe Blog

Hot Little Suppers — entertaining

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.

      Limited-Edition Lewis Barbecue Combos

      Posted by Callies Biscuits on


      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

              Classic Daiquiri

              Posted by Callies Biscuits on

              Nothing like a little friendly competition to make me go the extra mile! Last weekend we had a little fun with a drink contest since we had that extra day to play. My husband and I submitted this peach daiquiri and I am happy to report we won! This is not your typical frozen drink, it is beautifully presented and easy to make. It takes the meaning of a daiquiri to a whole different level, more refined, less beach bash and more sophisticated cocktail worthy! Don't forget to use your best cocktail glass and pressed linens to serve! Try it and challenge your friends to a Daq OFF soon!

              Daiquiri Ingredients

                - 1/2 ounce simple syrup - 3/4 ounce lime juice - 2 1/2 ounces of good quality rum - 1/4 peach, peeled and sliced - 5 sprigs of mint


                1. Add the simple syrup, peaches, and mint to a tall glass and muddle. 1. Add the lime juice and rum to the same glass. 1. Add ice and cover with a bar shaker. Shake vigorously, then strain into a cocktail glass with a sugar spice rim. 1. Garnish with thinly sliced Serrano pepper and a mint leaf. Enjoy!

              Sugar Spicy Rim Ingredients

                - 4 tablespoons of sugar - 4 teaspoons of fine sea salt - 1 1/2 teaspoons cayenne - 1 teaspoon smoked paprika - 1 lime wedge to rim the glass before dipping in the mixture

                " Quick tip: Put your glasses in the freezer for 15 minutes before preparing the cocktail for a perfectly chilled drink. " - Carrie

                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.