Callie's Charleston Biscuits'

Baking more than 140,000 award-winning biscuits each year is no easy feat, especially when each one is made by hand. But that’s exactly how Co-owners Carrie Bailey-Morey and her mother, sought-after caterer Callie White, have turned Callie’s Charleston Biscuits in Charleston, S.C. into a household name across the country.

“We want our customers to be able to pull the biscuits out of the freezer, wrap them in foil and reheat them for 30 minutes for a fresh treat,” says Carrie, who learned the trade from her mother who made fresh biscuits three times a day when she was growing up. The biscuits are so good they’ve been featured in O Magazine and Martha Stewart Living, and have won the coveted NASFT 2008 sofi Gold Award in the Outstanding Baked Good, Baking Ingredient or Cereal category. Available in Cheese, Country Ham, Buttermilk, Cinnamon and Shortcakes (the newest sweet variety), the biscuits contain no preservatives, are vacuum-sealed for freshness and can be stored in the freezer for up to six months. Order them directly from the bakery (calliesbiscuits.com) or look for them at specialty retailers like Whole Foods.

Carrie, who resides in Charleston with her husband, John, and their three daughters Caroline and Cate and Sarah, takes us behind the scenes.

Where did you get the recipe that you used to launch your business?

“I got the recipe from my mother Callie White, who made them for her catering customers for years. Her devotion to only the best ingredients and her years of expertise totally makes the recipe.”

What is the secret to making award-winning biscuits?

“I got the recipe from my mother Callie White, who made them for her catering customers for years. Her devotion to only the best ingredients and her years of expertise totally makes the recipe.”

If someone could shadow you for one day at your job, what would surprise them most?

“Probably that I wear so many hats—picking up my children, returning phone calls for orders, going to the grocery store, managing employees—everyday is very full and different!”

When you were a child, what did you want to be when you grew up?

“I wanted to be a successful woman at home as well as in the business world. I wasn't sure what I wanted to do just that I wanted to do it well.”

What’s is your favorite way to use your biscuits?

“I am always trying to find different ways to make hors d’ouevres out of my biscuits, moving beyond the typical use as just a bread for your meal.”

Aside from your products, what food can you always find in your kitchen?

“Salt, garlic, bacon, and lots of good quality butter!”

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