I believe the nostalgia of biscuits are one reason why people love them so much. Well…that and copious amounts of butter! Whether a vessel for strawberry shortcakes or a savory side to your breakfast platter, biscuits are the perfect accompaniment to so many dishes!
The final speaker at our Southern Lady celebration that I want to introduce you to is Carrie Morey. Carrie is the founder of Callie’s Charleston Biscuits and is famed for her delicious and tender handmade biscuits.
Read the excerpt below from calliesbiscuits.com to learn more about Carrie and her fabulous biscuits!
“Carrie Morey founded Callie’s Charleston Biscuits in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Touted by Saveur, Food & Wine, Southern Living, The New York Times, and Oprah, among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit-making alive. In addition, she authored Callie’s Biscuits and Southern Traditions, a cookbook and narrative on entrepreneurship and life in the Lowcountry. Callie’s Hot Little Biscuit—grab-and-go biscuit restaurants in Charleston’s Upper King District, the Charleston City Market, and in Atlanta’s vibrant Virginia Highland neighborhood, are Carrie’s latest tasty endeavor.
“Carrie has appeared live on the NBC Today Show, The Martha Stewart Show, Fox & Friends, and QVC, and has been twice profiled by The Food Network’s hit television show Unwrapped. In addition to her role as owner at Callie’s Charleston Biscuits, she operates an incubator, offering baking space along with mentoring to small artisan food businesses on location at Callie’s Charleston Biscuit’s bakery. She acts as a consultant to these entrepreneurs, helping them navigate everything from regulations to production to advising on marketing and growth strategies.
“Carrie is a guest lecturer at the College of Charleston School of Business, where for over five years she has been a vital part of the curriculum, presenting the Entrepreneurship Class with a yearly project and valuable lessons from a successful and sustainable small business. She has also presented at the annual Southern Foodwriters Conference and The Southern C Summit. Corporations, associations and individuals frequently call on her to for speaking engagements and ‘biscuit bootcamp’ retreats.”