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A couple of weeks ago I received the Callie’s Biscuits and Southern Traditions Cookbook to review. Carrie Morey grew up in the South and has always had a strong love for food. Her mother “Callie” made some unbelievably delicious biscuits and her daughter knew they had something going for them so they started a business, Callie’s Charleston Biscuits. Soon after her mother decided to retire leaving Carrie who ran the business and sales to step in and be the baker. She had the employees teach her tips on baking the best biscuits. After lots of repetition and countless baked biscuits Carrie had a new love for baking. She even recalls it being very therapeutic for her. ( I completely understand.)
(Callie’s Classic Buttermilk Biscuits)
This cookbook is full of mouthwatering recipes and it was so hard to pick out a couple of recipes to try out for this review. The first recipe I knew I would be making was the biscuits. How can you review a cookbook that has biscuits in the title and not make them. The second recipe was going to be a comfort staple and we decided on pork chops.
(Kitchen Sink Pan-Fried Pork Chops)
There are about 50 more recipes in this book that WE WILL be making in the future. Next up Pimento Cheese Shrimp and Grits, Summer Crab Salad, Cast-Iron Roasted Oysters and Oatmeal Cream Pies.
Tip – Carrie highly recommends White Lily self-rising flour when baking. She calls it the Southern flour and if you are unable to find it in your local store any other self-rising flour will do. ( I ordered mine from Amazon)
Funny Note: I made the biscuit recipe twice with each batch coming out of the oven flat as a pancake and HARD. I was stumped on what I could be doing wrong. On my third batch I finally realized it was my choice of flour. Do not use regular flour and use self-rising.
I highly recommend this cookbook for anyone looking for good Southern Comfort Food and the recipes that are in this book are for all levels of cooks and bakers. If you want to buy the book or find retailers please check it out here.
Disclosure: I received this cookbook for review but all opinions are 100% my own.