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Lauren cooks with Carrie Morey, founder of Callie’s Hot Little Biscuit, in a celebration of Southern food and entrepreneurship. They make goat cheese pimento cheese and cornmeal biscuits while talking about mentorship, legacy, and building something meaningful. Carrie’s passion and generosity fill the kitchen. It’s a joyful tribute to Southern flavor and the women who carry it forward.
Goat cheese adds a special tanginess and creaminess to pimento cheese. There is a goat farm called the Goatery in Kiawah River and their goat cheese is easy to fall head over heels for. It adds a unique twist to this Southern staple.
Yields 1 1/2 cups
In a large bowl, combine grated cheddar cheese, pimento peppers, goat cheese and mayo. Use a big spoon and stir forcefully, like you mean it. Fold in the chives and season with black pepper. Taste and see if you need salt before you add it. Serve or store in the fridge for 5-7 days.
My mentor and dear friend Nathalie Dupree taught me how to make biscuits in the food processor. It is a fool-proof technique that does not overwork the dough. The addition of cornmeal provides texture and sugar adds sweetness. Sugar and cornmeal is one happy combination. Yellow or white cornmeal work fine, but I prefer yellow.
Preheat the oven to 450 degrees.
Lightly grease a small baking sheet, such as a quarter sheet pan.
In a food processor fitted with a metal blade, add flour, cornmeal, sugar, shortening, milk and black pepper. Pulse about 3-4 times or until just combined. Do not overmix the dough or else it will be too dense.
On a lightly floured surface, roll dough to 1/4-inch thickness and then fold it in half on top of itself so that it is 1/2-inch thick. Using your lightly floured hands, smooth out and lightly press the top of the dough.
Dip your 1.5 inch or 2-inch biscuit cutter into the flour so that the dough does not stick when you press out the biscuits. Using the biscuit cutter, press down on the dough without twisting and plop the biscuits on the prepared baking sheet so that they touch each other. Pinch together any scraps at the end to make more biscuits. Carrie Morey calls this extra dough shape “the snake”.
Brush melted butter on top of each biscuit and bake for 12-14 minutes or until golden brown.
Take them out of the oven and enjoy while they are hot or at room temperature.
Now We're Cookin' with Chef Lauren Furey teaches viewers how to prepare tasty, locally-sourced seasonal meals that can be served family style— encouraging joy and companionship.
Now We're Cookin' is brought to you by the generous support of William and Prudence Finn & The ETV Endowment of South Carolina.
