October 18, 2013

Callie's Charleston Biscuits

I first had the pleasure of meeting Carrie Morey at The Southern Coterie Summit on Jekyll Island earlier this year. We reconnected at the Southern Food Writing Conference and International Biscuit Festival in May. She is so kind and genuine and I was excited to see her smiling face this past week at the Southern C Summit in Nashville, where she was passing out biscuits and promoting her new cookbook.

Carrie started Callie's Charleston Biscuits because of her mom, Callie White, who made the most delicious country ham biscuits for catered affairs. There are now seven varieties of biscuits, in addition to cheese crisps, pimento cheese and other incredible products that you can buy at various retailers around the country, including The Fresh Market.

Morey's new cookbook, Callie's Biscuits and Southern Traditions, is a must-have for any southern (or wanna-be southern) cook.

You might think me silly, but I was moved to tears during Carrie's presentation at the Southern C Nashville event. Not because biscuits make me cry (well, the good ones do actually), but because it just encourages me so much to see someone pursuing a passion and having great success doing so. When she shared about how she had started out driving around in her Suburban delivering biscuits or vacuum sealing them in her laundry room, it reminded that the really good things in life are worth working for. Luck is part of it too, but hard work and dedication paves the way.

If you haven't tried Callie's Charleston Biscuits, I hope you will! I tried the Cinnamon variety for the first time recently and they are a tiny bite of heaven. No lie!