Recipes with Callie's Biscuits & Pimento Cheese
For more recipe ideas, check out our Simple Six recipes with 6 ingredients or less. 
Appetizers  |  Breakfast  |  Main Course  |  Cocktails  |  Desserts  |  Holiday  |  Sides  |  Snacks  |  Vegan |  Vegetarian ​  ​

Fiery Pimento Cheese Dip
  • 8 to 12 ounces fresh chorizo sausage, casing removed
  • 1 container (16 ounces) of Callie's Fiery Pimento Cheese
  • 1 container (16 ounces) of pico de gallo or salsa
  • Garnish with fresh cilantro leaves and chopped red bell pepper, optional of course

Crumble the chorizo into a cast-iron skillet. Using a fork, break up the sausage and cook for 6 to 8 minutes or until browned. If the sausage seems greasy, spoon off the fat. Stir in the pimento cheese and salsa. Cook over low heat until the cheese is melted and the dip is heated through. Serve hot from the skillet with tortilla chips.

. . . Recipe & Photo from Callie's Charleston Biscuits
Ham Pleasures Biscuit Sandwiches
  • 3 dozen thawed Callie's Buttermilk Biscuits
  • 2 sticks of softened salted butter
  • 3 tbsp Dijon mustard
  • 3 tbsp of poppy seeds
  • 2 tsp Worcestershire sauce
  • 3 green onions, minced
  • 1 tbsp honey
  • 1 lb Swiss cheese, medium sliced
  • 1 lb smoked ham, medium sliced

Preheat oven to 400°. Cream together the butter, mustard, poppy seeds, onions, honey and Worcestershire sauce. Slice the biscuits down the middle and spread the butter mixture on both the center and liberally on the tops. Place cheese and ham in the center and place the tops back on. Hint: I use two slices for every six biscuits. Wrap the biscuits completely in foil and place on a sheet pan. Heat in the oven for 12-15 minutes.

. . . Recipe & Photo from Callie's Charleston Biscuits
Lemon Blueberry Trifle
  • 4 cups fresh blueberries, rinsed and drained
  • 16 oz whipped cream
  • 20 oz lemon curd
  • 1 dozen of Callie's Shortcake Biscuits 
  • 4 tbsp butter, melted
  • 1 tbsp vanilla
  • 1 tbsp turbinado sugar
Optional Sugared Blueberries
  • 2 egg whites
  • ½ cup fresh blueberries
  • ¼ cup sugar

Preheat oven to 350°. Crumble the shortcakes onto a parchment paper lined baking sheet.  Toss with the melted butter, vanilla and turbinado sugar. Bake for 10-15 minutes or until lightly golden brown and crisp. Remove from oven and let cool completely. Reserving ¼ cup for garnish. In a trifle bowl, layer 1/3 of the crumbled shortcakes, 1/3 of the lemon curd, 1/3 of the blueberries and 1/3 of the whipped cream.  Repeat layers twice.  Finishing with whipped cream. Garnish with reserved crumbled shortcakes, sugared blueberries and lemon zest if desired.  Cover and chill until ready to serve. For the Sugared Blueberries...In a small bowl, beat egg whites with a fork until foamy. Brush the blueberries with the egg whites. Roll them in sugar and lay them on parchment paper to dry for at least 20 minutes. 

. . . Recipe & Photo from Callie's Charleston Biscuits