The aroma and flavor of a warm fresh-baked biscuit that you pull apart and slather with butter and jam-or perhaps a sliver of country ham- is pure southern heaven in your mouth. It’s hard to consume just one.
Biscuits are always better the first day, but if you do have leftovers, we found some good ideas to repurpose them in Carrie Morey’s cookbook Hot Little Suppers: Simple Recipes to Feed Family and Friends (Harper Horizon).
Morey is owner of Callie’s Hot Little Biscuit based in Charleston, South Carolina. She founded the business in 2005 with the recipe for her mother’s made-by-hand southern biscuit. These are smaller pop-in-your-mouth biscuits with a distinct creaminess to them. Tip: The recipe calls for butter, buttermilk, and cream cheese.
Callie’s Hot Little Biscuit has a loyal following thanks to national distribution through mail order and retail chains like Whole Foods, Publix, and The Fresh Market. Callie’s Hot Little Biscuit also has grab-and-go locations in Charleston, Charlotte, and Atlanta and operates a food truck.
Mother to three daughters, Morey shares how she balances life as a food entrepreneur with home life in a new ten-episode PBS-TV documentary series debuting May 13 entitled “How She Rolls.” Check local listings for air dates.
In Hot Little Suppers, Morey shares ideas for repurposing leftover biscuits and biscuit dough. Here are two of them.
Morey shared the inspiration for her biscuit bowls: “I was at a food show before opening Callie’s Hot Little Biscuit, and I noticed people eating edible bowls. Bread bowls were nothing new for serving soup, but these bread bowls held grits. That sparked an idea: we could make biscuit bowls to serve the grits at Callie’s Hot Little Biscuit….. Now I had my solution. But when we tried to make bowls from the biscuit dough, they were too delicate and fell apart. That led us to an even better idea: use the leftover biscuit dough. After two rollouts, the leftover dough was tougher and sturdier. You can use these bowls for grits, soup, ice cream sundaes, or as a base for a sweet pie, macaroni pie, or tomato pie. Fill them, then eat them!
Morey said she uses an empty quart storage container to cut out the dough. “You can use a similar container or the rim of a jar, or you can even form the dough into circles by hand. The number of bowls this recipe makes depends on how much leftover dough you’re using. These also freeze beautifully. Simply wrap in foil and reheat before filling.”
Nonstick cooking spray
Flour for work surface biscuit dough
- Preheat the oven to 350 degrees. Spray nonstick cooking spray on the back side of a muffin pan.
- Flour your work surface generously. Roll out the dough to one-fourth-inch thickness.
- Using the top of an open quart container, stamp out circles from the dough. Place the circles on the back side of the muffin pan over the muffin cups, using the cups to mold the dough.
- Bake for 8 to 10 minutes, or until the bowls are very light in color.
- Allow the bowls to cool at room temperature and either use them or wrap them in aluminum foil and freeze for future use.
Savory Southern Biscuit Casserole
“We came up with the idea for biscuit casseroles at Callie’s Hot Little Biscuit as a way to use leftover biscuits on the days we didn’t sell out. At first, we only sold the casseroles during the holidays, but the demand was so high we now sell them year-round,” Morey said.
Makes 6 to 8 servings
3 cups cubed leftover buttermilk biscuits, cut into 1/2-inch to 1-inch cubes (about 4 to 5 biscuits)
1 cup cooked ground sausage
1/4 cup finely chopped green onions (2 to 3 green onions)
1 cup fresh-shredded Cheddar cheese (4-ounce block)
1 1/2 cups whole milk 3 large eggs
1/2 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon freshly ground
coarse black pepper
1. Preheat the oven to 300 degrees. Toast the cubed biscuits in the oven for 15 minutes, then let them cool.
2. Increase the oven temperature to 350 degrees.
3. Grease a 9-inch cast-iron skillet or 8 x 8-inch casserole dish.
4. In a large bowl, toss together the toasted biscuit cubes, ground sausage, green onions, and Cheddar cheese. Transfer the mixture to the skillet or dish.
5. In a small bowl, whisk together the milk, eggs, dry mustard, salt, and pep- per. Pour the mixture over the biscuits in the skillet or dish, making sure all the pieces are coated.
6. Cover the skillet or dish with foil and let it sit for 30 minutes.
7. Bake, covered in foil, for 20 minutes, until the liquid is set. Remove the foil and bake 10 to 20 minutes longer, until the casserole is golden brown on top.
Recipes and all photo attribution: Hot Little Suppers: Simple Recipes to Feed Family and Friends by Carrie Morey (Harper Horizon, $34.99) and www.callieshotlittlebiscuit.