Sweet Potato Biscuits paired with Tupelo Honey, are soft, moist, and subtly sweet, making them perfect for breakfast, lunch, dinner, or as appetizers.
Tupelo honey is a rare and highly prized honey produced in Georgia and Florida, particularly in or near the Okefenokee Swamp and on the banks of the Alapaha Apalachicola, Choctawhatchee and the Ochlockonee rivers and their tributaries.
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Tupelo honey is known for its light, mild taste with subtle floral notes. The Tupelo tree only blooms for a short period each year, making the honey scarce and highly sought after. Some of the best come from roadside sales in the producing areas.
Ramona Swanson’s Sweet Potato Biscuits
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Ingredients:
2¼ cups all-purpose flouring
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
6 tablespoons cold unsalted butter, cut into cubes
1 cup sweet potato purée
¾ cup cold buttermilk
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, combine the sweet potato purée and buttermilk.
Add the wet ingredients to the dry mixture and stir until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet.
Bake for 15–18 minutes, or until the tops are golden brown.
Serve warm with a drizzle of Tupelo honey.
