Tupelo Honey is harvested for just a few days each spring along two remote Southern river basins. It is one of the rarest and most valuable honeys in the world. It tastes buttery and melts on your tongue. Tupelo will never crystallize.
"Let thy food be thy medicine....."
Hippocrates 400 BC
Tupelo Honey Cinnamon Raisin Biscuits
- 2 cups of flour
- 4 teaspoons of baking powder
- ½ teaspoon of baking soda
- 2 tablespoons of butter
- ¾ teaspoon of salt
- 2 tablespoons of shortening
- 2 cup of buttermilk, chilled
- Handful of raisins
- ⅓ Cup of Savannah Bee Tupelo Honey
Putting It Together
- Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Add honey. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
- Serve hot and topped with more Tupelo honey!