Southerners swear by low-protein White Lily flour for their biscuits and HERE’S WHY.Īward-winning, hand-made Callie’s Biscuits have been featured in Food & Wine, Saveur, Real Simple, Southern Living, Garden and Gun, The New York Times and on Oprah, the Food Network, the Today Show and Martha Stewartjust to name a few. One of our excursions while there was to Callie’s Biscuit House (headquarters/factory/office of Callie’s Charleston Biscuit)s where we got elbow deep, along with Carrie, in White Lily flour (Carrie says don’t bother using any other brand of flour.), butter and cream cheese (full fat, of course) in order to make the fluffiest, tastiest, butteriest (is that a word?) biscuits that truly did melt in our mouths.

Last week I joined with several other culinary enthusiasts on a trip to Charleston, SC organized by Amy Hannon of Euna Mae’s, a kitchen specialty store, in Springdale, Arkansas. You might want to think about getting your orders in early, y’all. Online orders for Callie’s Biscuits reached as high as 190,000 in December of last year. The best bet in Arkansas is Fresh Market. Today, Callie’s Biscuits can be found throughout the South and, indeed, in locations around the country. And, the rest as they say, it the stuff of legends. In 2005 Carrie Morey convinced her long-time, successful catering mom Callie to turn her famous tender, buttery biscuits into a business. Callie’s Charleston Biscuits is the kind of success story we all love to hear about.

Callie's hot little biscuits locations