We have some pretty impressive visitors to our Birmingham headquarters, from Fannie Flagg to Rick Bragg, but last week’s guest took the cake, or should we say biscuit, when she rolled up to our offices in a tricked-out, ’90s-era RV nicknamed Beatrice.
Carrie Morey started Callie’s Biscuits eight years ago in hopes of spreading the biscuit gospel from coast to coast with the famed recipe of her mother and beloved Charleston caterer, Callie White. Since then, her biscuit business is booming with customers from New York to California clamoring for a taste.We know we were when she fixed us up a batch of cinnamon and another of cheese-and-chive biscuits in our test kitchen.
Despite the increase in orders, Carrie and her small team of biscuit bakers in Charleston still make all their products by hand and go through 28,000 lbs each of butter and flour a year.
Now Carrie’s on a national book tour promoting her cookbook Callie’s Biscuits and Southern Traditions filled with recipes for not only her famous biscuits, but also Southern favorites like pimiento cheese, fried shrimp and chess pie. She and Beatrice have traveled from Louisville to Atlanta and will be finishing up in Mt. Pleasant, South Carolina on November 16th.
We put Carrie in the hot seat, and in this case the driver’s seat, for a Southern Minute interview as she drove Beatrice around our parking lot. Click the box below to watch.