Known for its bite-sized fluffy biscuits and beloved biscuit sandwiches, Callie’s Hot Little Biscuits’ brick-and-mortar on upper King Street regularly has a line out the door. Their friend Carrie Morey proposed a fitting-and delicious-way: partnering with her business Callie’s Hot Little Biscuits. Hotel owners Dean Andrews and Lynn Easton opened Zero George with hopes of infusing it with Charlestonian spirit. Through a European-style continental breakfast, hotel guests sample locally sourced pastries, jams, honeys, bacon, eggs, and-yes-biscuits. “Our guests want to explore lots of Charleston, but it’s hard to hit all the bakeries and all the biscuit spots, so we try to bring the best of Charleston to them,” says Simon Stilwell, general manager at Zero George. Many of the hotel’s visitors come from Northern locales where they’ve only heard about the infamous Southern staple. However, guests staying at Zero George hotel in Charleston get treated to some of the South’s most renowned biscuits: Callie’s Hot Little Biscuits. Crafting the perfect batch is a practiced formula comprised of a killer recipe, technique, and timing. Unless you grew up with them, the rich, flaky biscuit fascinates folks with its simultaneous light and fluffy texture. For many of us, the Southern biscuit is a novelty.
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