Baked Good, Baking Ingredient or Cereal 2008

It was not quite three years ago when Carrie Morey got the idea to launch her now award-winning food business. Her mother Callie had long had a catering business in Charleston, S.C., and was known for her great Southern-style biscuits. Although there were frequent requests, Callie always declined to sell only her biscuits—until Carrie changed her mind. Now Callie’s Charleston Biscuits makes—by hand—up to 5,000 biscuits in a single day, and sells frozen packs at specialty retailers across the country. 

“We use Wisconsin sharp Cheddar that we grate ourselves along with buttermilk and butter in our cheese biscuits,” says Morey. “But what is unique is that we chop up cream cheese into big chunks and put it into the dough—it gives an extra softness.”

The biscuits contain no preservatives, are vacuum-sealed for freshness and can be stored in the freezer for up to six months. They arrive fully cooked so the customer only has to reheat by wrapping in foil and putting into a 400 degree F. oven for about 30 minutes. “The whole house will smell like you baked them from scratch,” adds Morey.

In addition to Cheese, the biscuits are available in Country Ham, Buttermilk and Cinnamon. The company’s best seller, the Country Ham, will be available in one-bite cocktail sizes during the 2008 holiday season. Callie’s also provides biscuits for in-store sampling. Suggested retail: $17.95/15 ounces/12 biscuits. Contact: Carrie Morey, Callie’s Charleston Biscuits, 843.577.1198; carrie@calliesbiscuits.com; calliesbiscuits.com.—Susan Segrest