Charleston Women-Winter 2020

www.CharlestonWomen.com | www.ReadCW.com | www.CharlestonBrides.com CW B iscuits are rising up all over town, with at least three biscuit-themed restaurants opening in the last two years, from Vicious Biscuit and The Flying Biscuit Café on Coleman Boulevard to newcomer Maple Street in the Queensborough shopping center. These casual spots all offer flaky homemade comfort with a distinct Southern accent. Chef doyenne Nathalie Dupree, co-author of “Southern Biscuits,” wrote, “The lightest biscuits are made out of delicate, white winter-wheat flour, also called soft wheat, due to its low gluten content, and with a liquid, usually milk or buttermilk.” She added, “My ideal Southern biscuit is feathery light, with a light brown crust on the top and a moist interior.” Callie’s Hot Little Biscuits founder Carrie Morey would agree with these sentiments. She is a culinary star and entrepreneur whose products continually win awards at the Specialty Foods Association’s national shows. Her black pepper bacon, country ham and sharp cheddar biscuits have all been dubbed best new product. The young mother of three founded the company in 2005 with her mother, caterer Callie White, using her mom’s labor-intensive recipe for country ham biscuits which were always a hit at Charleston cocktail parties. Now on her own, Morey moved production to a North Charleston baking facility, a converted officer’s house on the old Navy Base. There, her small team produces a whopping two million biscuits by hand each year. Her retail chain of BY ANNE SEMMES Biscuits are Bustin’ All Over Town Perfectly fluffy biscuit with jam from The Flying Biscuit Café. Shrimp n grits from The Flying Biscuit Café. Callie’s Hot Little Biscuits founder Carrie Morey with her famous biscuits. Photo by Kim Graham.