Biscuits ship frozen with ice packs to arrive chilled. Upon receipt, store biscuits in freezer for up to 3 months. Keep frozen until ready to bake.
Store unopened grits at room temperature. Once opened, store in airtight container and enjoy within 1 year.
Store jam at room temperature. Once opened, store in refrigerator and enjoy within 2 years.

Preheat oven to 400°F.
Remove biscuits from plastic bag and let them thaw just enough to separate the stacked layers. Keep layers intact – do not pull individual biscuits apart. Discard parchment paper.
Place both biscuit layers side by side on large piece of aluminum foil. Wrap edges of foil over biscuits to cover them completely and place foil pack directly on oven rack. Bake until biscuits are warmed through, approx. 25 minutes. Open foil and bake until biscuits are golden brown, 5–10 minutes more. Let cool slightly, then pull individual biscuits apart and serve.

Follow recipe on package. Combine water, salt and butter in saucepan and bring to a boil. Slowly stir in grits and return to a boil. Cover pot and reduce to a simmer, cooking slowly for 20–30 minutes or until desired tenderness is reached (the longer the grits cook, the creamier the result). Finish by stirring in milk or cream. Add salt, pepper and butter to taste.

Callie's A Taste of Charleston Box