Callie's Hot Little Biscuit Catering
Wedding Caterer
+1 843-577-1198
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Callie's Hot Little Biscuit Catering serves Charleston-area events from its Biscuit Headquarters in North Charleston. Its catering menu features Southern staples such as hot biscuits, a grits bar, and tea sandwiches, with service documented for office luncheons, bachelorette parties, weddings, and corporate events. Menu details and inquiries are available online or by phone.
Callie's Hot Little Biscuit Catering brings Southern staples to events in the Charleston area from its Biscuit Headquarters at 1895 Avenue F in North Charleston.
The catering selection includes hot little biscuits, a legendary grits bar, and tea sandwiches made with recipes passed down through the Morey family.
The company invites customers to download its catering menu and submit an inquiry or contact the team directly for event planning.
Documented event uses include office luncheons, bachelorette parties, weddings, corporate events, and other gatherings.
This makes the service a fit for hosts planning workplace meals, wedding-related celebrations, or social occasions centered on Southern-style food.
Callie's Hot Little Biscuit Catering can be reached at +1 843-577-1198, and its catering page provides the menu and inquiry route for discussing the event, selected offerings, and planning needs.
House Notesfrom the kitchen's own page
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In each class, you'll learn the hand-made process of baking the perfect biscuit, enjoy a tasting experience, and take the biscuits you make home with you! Schedule a Class --> Artboard 18 Artboard 22 Biscuit Headquar
From their site
Mise en Placebooking facts
- Phone+1 843-577-1198
- Sitecalliesbiscuits.com
- Kitchen base1895 Ave F, North Charleston, SC 29405, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Charleston, SC. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.