What is it: Small, peppery biscuits with bacon featured at Callie’s Hot Little Biscuits, a fast-casual concept in Atlanta and Charleston, South Carolina, owned by Carey Morey. They’re a part of a menu that includes several other types of biscuits such as buttermilk; shortcake; and cheese-and-chive, which sell for $3 or $4 per pair.
Inspiration: Morey’s mother, Callie, “made the most wonderful biscuits.” They came together fast and hot out of the oven at breakfast, lunch or dinner.
Obsession factor: The ingredients all depend on what you intend to serve the biscuit with. The peppery one have a bit of zip, but the buttermilk ones are wonderful with jam, pimento cheese or our crispy fried chicken. Never over handle the dough or use too much fat or too little fat. The consistency of the ingredients ensures the same results every time.
Impact: Morey’s love for biscuits turned one location into three, led to an online biscuit business and a cookbook, “Callie’s Biscuits and Southern Traditions” (Atria Books, 2013). She also mentors aspiring artisanal producers through her consulting business and lectures at the College of Charleston School of Business.
Photography by Paul Strabbing