Recipe Blog

Hot Little Suppers — Entertaining

Cocktail Hour Seared Salmon Biscuits

Posted by Callies Biscuits on

Now that the sun is out, we are in full spring mode!  That means we enjoy lighter fare, open doors, and a lot of outdoor entertaining, especially before that summer heat hits. Our friends stop by all the time so it's nice to have a few recipes on hand to whip up. Thankfully, there are always biscuits in the freezer, a good protein in the fridge and my favorite skillet close by. This open-faced seared salmon biscuit is a crowd pleaser that is super easy. Try it alongside my dillicious biscuits and coffee-rubbed beef tenderloin biscuit sandwiches for your next in a pinch cocktail party.

Salmon Cocktail Biscuits

You'll Need

    - 1 pound salmon filet - 1 tablespoon olive oil - Salt and pepper to taste - Callie’s Buttermilk Biscuits, baked according to package directions - Dill Dip (Recipe found in Callie’s Biscuits Cookbook) - 1 cucumber, sliced thin - Fresh mint or dill for garnish

Instructions

    1. Heat a large skillet on high heat for two minutes. 1. Add the olive oil. Season the salmon with salt and pepper. 1. Place salmon in skillet, flesh side down (if the filet has skin). Allow to sear for five minutes. Flip and sear the other side for five minutes or until center is cooked. 1. Turn off heat and allow salmon to rest in the skillet. It will continue to cook to desired doneness. 1. To serve, place the dillicious dill dip on one half of a biscuit. Top with a cucumber slice or two and a piece of the salmon. Garnish with fresh herbs. 1. You can leave the biscuit open faced or top with the other half of the biscuit. 1. Serve immediately and Enjoy!

      "We love a good cocktail party. This open-faced salmon biscuit is a game-changer for entertaining! Grab a box of buttermilk biscuits and you're halfway there." ~Carrie

      Sausage & Peppers Cocktail Biscuits

      Posted by Callies Biscuits on

      The smell of someone cooking on the grill always ignites my urge to entertain. One of our favorite quick cocktail hour hors d'oeuvres is smoked kielbasa sausage with sautéed onions and peppers sandwiched between a buttermilk biscuit. It's quick to prepare and smells mesmerizing!

      In the midst of the holiday chaos, it's great to be able to reach in your repertoire (and freezer) for an easy and delicious dish. I turn to my trusty cast iron and when it's warm enough, our big green egg and create any hot little biscuit sandwich perfect for entertaining!

      Sausage & Peppers Cocktail Biscuits

      Ingredients

        - 1 large white onion, sliced - 1 red bell pepper, stemmed, seeded and sliced - 1 green bell pepper, stemmed, seeded and sliced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 pound kielbasa sausage, cut into ½ inch slices - Splash of white wine - Callie’s Buttermilk Biscuits, cooked according to package directions - ¼ cup mayo - 1 tablespoon Dijon mustard - Salt and pepper to taste

      Instructions

        1. Heat a large skillet to medium high heat. 1. Add the olive oil, onions and peppers. Cook until tender; about ten minutes. Once tender add the garlic and cook for another two minutes. 1. Remove onions and peppers and place on a plate. Set aside. 1. Using the same pan, add a splash of wine to deglaze the pan. Add the sliced sausage and cook for another ten minutes. 1. Return the onions and peppers back to into the skillet with the sausage. Turn off heat. 1. Mix together the mayonnaise, Dijon mustard, salt and pepper. 1. To serve, spread the mayonnaise mixture on one half of a biscuit. Top with onions, peppers and sausage. 1. Serve immediately and enjoy!

          "This is another great recipe for your spur of the moment guests! We'll be sharing a handful of cocktail hour biscuits on the blog. My coffee-rubbed beef tenderloin and dillicious cucumber sandwiches can be found here already. Enjoy!" - Carrie

          Mama's Butter Pie Crust

          Posted by Callies Biscuits on

          This recipe is tried and true! My grandmother, Mama, used this for sweet and savory pies and naturally I do the same. Enjoy!
              

          Mama's Butter Pie Crust

          For the Pie Crust

            - 2 1/4 cups cake flour or 2 cups all-purpose flour - 1/3 teaspoon kosher salt - 12 tablespoons (1 1/2 sticks) cold butter, cut into small cubes - 5 to 7 tablespoons ice water

          Instructions

            1. Mix the flour and the salt. Add the butter and work into the flour with your fingertips just like making biscuits until the mixture has the consistency of grated Parmesan cheese. Mix the cold water by the tablespoon with your fingers until the dough holds together in a rough ball. 1. Flour a sheet of waxed paper or parchment paper. Dump out the dough onto the paper. Flour the top of the dough and cover with another sheet of paper. Place the whole dough "sandwich" on a baking sheet. Refrigerate 2 hours or overnight. 1. Remove from fridge and leave out for 30 minutes, keeping the dough sandwiched in the paper. 1. With the dough still between the sheets of paper, roll it out to a circle 12 inches in diameter, 1/4 inch think. 1. Peel off the top paper and flip the dough into a 9-inch pie dish. 1. Peel off the other piece of paper. Trim off any extra dough that's hanging over the edge of the pie dish. Press the tines of a fork on the top edge of the crust to crimp it. Fill and bake as the recipe directs.

          To Prebake the Pie Crust Before Filling

            1. Prick the crust in several places with a fork. Chill in the fridge for 30 minutes. 1. Preheat the oven to 400°F 1. Line the crust with waxed paper and fill with rice or dry deans to add weight. (Save them in a mason jar to reuse the next time. Do not cook them after using for piecrust.) Bake 15 minutes. 1. Remove the waxed paper and weights and bake about 5 to 7 minutes more, until golden brown. 1. Let cool on a rack.

            "I use this recipe for every version of pie I make!" ~Carrie 

            Coffee Rubbed Beef Tenderloin

            Posted by Callies Biscuits on

            cocktail biscuits

            Entertaining runs deep through my roots. A good Southern woman can whip up a delicious spread and a tasty cocktail for unexpected guests. When we have friends pop by, I pull out a dozen buttermilk biscuits from the freezer, a protein from the fridge and my trusty cast-iron skillet.

            This coffee-rubbed beef tenderloin is one of my go-to biscuit cocktail hour snacks. I like to serve it alongside the refreshing cucumber dillicious biscuit, seared salmon biscuits (recipe coming soon) and a cocktail!

            Coffee-Rubbed Beef Tenderloin Biscuits

            You'll Need

              - 1 pound beef tenderloin - 3 tablespoons finely ground coffee - Salt and pepper to taste - 1 tablespoon butter - Callie’s Buttermilk Biscuits, baked according to package directions - Mayonnaise - Fresh basil, sliced thin

            Instructions

              1. Preheat oven to 350°F. 1. Melt 1 tablespoon of butter in a cast iron skillet or oven safe skillet and heat to high heat. 1. Rub the tenderloin with the coffee, salt and pepper making sure it is well coated. 1. Place tenderloin in the hot skillet. Sear on all sides for two to three minutes. 1. Place skillet in the oven. Insert a thermometer inside the beef and cook until desired temperature is reached. If you want a medium temperature, cook until inside temperature of 135° is reached. Let rest for 10 minutes before cutting. 1. To serve, spread mayonnaise on one half of a biscuit. Add the sliced tenderloin and garnish with fresh basil. 1. You can serve this open faced or place the other half of the biscuit on top. 1. Serve immediately and enjoy!

                "Last-minute guests drop by all of the time and I always need something quick, fresh, and flavorful to put together!" ~Carrie

                Cast Iron Spinach Artichoke Dip

                Posted by Callies Biscuits on

                Spinach Artichoke Dip

                The original inspiration for this spinach artichoke dip came from our rafting trip on the Salmon River last summer. We're still thinking about it a year later! On our expedition, we visited Shepp Ranch. Their food was fabulous. In fact, this is where I met this unforgettable dip. It sang to our Southern roots and was quickly added to my inspiration list of dishes to recreate when we returned home.

                Further inspiration came when Amy and I visited Tastemade this summer. Tastemade is an entertainment company that brings cultures together through their taste buds. They capture videos of unique dishes, authentic tools, and exciting experiences from over 200 countries. We had such a great time touring their amazing headquarters. I think Amy and I can agree that our favorite part was seeing all of their different sets. Have you seen their tiny kitchen? It's quite possibly the cutest thing we've ever seen! 

                Tastemade created a mouthwatering video of a gooey cheesy dip in the center of pull apart bread and it sparked the idea for me to the add our buttermilk biscuits to my version of cast iron spinach artichoke dip.

                This spinach artichoke dip is perfect for entertaining and since football season is officially here, I wanted to share it with y'all. Enjoy! 

                Spinach Artichoke Dip Ingredients

                Spinach Artichoke Dip ready to bake

                Cast Iron Spinach Artichoke Dip

                Ingredients

                  - 1 pound (12 ounces) frozen spinach, thawed and squeezed dry. - 2 cans artichoke hearts, drained and chopped - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup mayonnaise - 1 block cream cheese, room temperature - 1 cup shredded Parmesan, plus 2 tablespoons for topping - 1 teaspoon crushed red pepper - Juice of half a lemon - ¼ cup fresh parsley, chopped - 10 to 12 Callie’s Buttermilk Biscuits - 3 tablespoons breadcrumbs

                Instructions

                  1. Preheat oven to 375. 1. Using a stand mixer or handheld mixer add the cream cheese and beat until smooth; scraping down the sides. You can also mix by hand. 1. Add in the spinach, artichokes, onion, garlic, mayonnaise, parmesan, crushed red pepper, lemon juice and parsley. Mix until just combined. 1. Using a 10 or 12-inch cast iron skillet, place the dip in the middle of the skillet. 1. Place the biscuits all around the edges of the dip. Top with remaining 2 tablespoons parmesan and ¼ cup breadcrumbs. 1. Bake for 30 minutes covered with foil. Remove the foil the last 10 minutes. Cook until biscuits are golden brown and the dip is bubbling. 1. Remove from oven and let sit for 10 minutes. 1. Serve and Enjoy!

                    "The original inspiration for this spinach artichoke dip came from our rafting trip on the Salmon River." ~Carrie