Vicious Biscuit


The Charleston biscuit crown is not currently up for grabs: Callie’s Charleston Biscuits rules the domain through national distribution, ceaseless media mentions and a product that people in two cities are willing to stand in line to buy.

But what Callie’s doesn’t offer is breakfast pastries that could politely be described as honking large.

“No one is doing big, hearty biscuits,” says Michael Greeley, who with wife Carly this summer launched Vicious Biscuits. “Callie’s is fantastic, but this is more the in-your-face comfort food type of biscuit.”

Items on the catering company’s menu include a cheddar biscuit topped with sliced sausage and pimento cheese, and a sweet potato biscuit bearing ham, Swiss cheese and blackberry jam. The signature biscuit, though, has jalapeno pepper and bacon baked into it: It’s filled with fried chicken, sausage gravy, maple syrup, and tequila-pickled jalapeno peppers.

“There’s a reason we call it vicious,” Greeley says.

An 18-year veteran of the restaurant industry, Greeley says he’s held “every position but owner,” which is why he wanted to start his own business. The couple decided to specialize in buttermilk biscuits because they’re among the most universally beloved foods.

“We’ve had a great response so far,” he says.

Greeley says they’re ultimately aiming to trade their delivery service for a full-fledged food truck, and the company’s Facebook page cites a brick-and-mortar dream. For more information, call 843-608-0171 or visit

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.

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