Simple, Delicious –
Biscuits with Sourwood Honey
The Silver Skillet Restaurant‘s biscuits are by far the best Atlanta has to offer. Their texture is unbelievably light, and when you taste them, you know the South does gourmet!!! When we put together our menu for our Bee Social, we wanted to showcase Sourwood Honey‘s buttery taste. There isn’t a better way to highlight one of Georgia’s best food products than to drizzle Sourwood Honey over a biscuit. Today, as promised, we are sharing our recipe for Biscuits with Sourwood Honey.
We would like to thank Lia Picard for the photo of Biscuits with Sourwood Honey. Please support Lia and our local food bloggers. They are keeping real, slow food alive in Atlanta!!!!
Honey Is Healthy!
There’s such a controversy about sweeteners. Most health-conscious people have given up refined sugar, flour, and other products that promote yeast overgrowth, the cause of many digestive and immune challenges. For more information on this topic, here’s my favorite reference website: http://wholeapproach.com.
Yet, every day we hear about studies that say that any artificial sweeteners, even those with natural beginnings, are not healthy. See http://www.prevention.com/food/healthy-eating-tips/health-risks-sucralose.
So, what can you use that is healthy? Our family cooks with honey. It’s natural, raw, and has anti-microbial properties. Too, if you want to use honey as a sweetener in your drinks, then you can mix equal parts of honey and filtered water in a saucepan. Heat this mixture until the honey dissolves and use the honey syrup as a sweetener. It will store in the refrigerator easily.
The Recipe for Biscuits with Sourwood Honey
Ingredients
- 2 cups unbleached self-rising flour (sifted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (very cold, cut into small cubes, plus more to melt)
- 1 cup buttermilk
- 1/4 cup all-purpose flour (sifted, for the prep table)
Instructions
- Preheat convection oven to 400°F (regular oven 450°F).
- Combine self-rising flour, baking powder, baking soda and salt in a large bowl.
- Add the cubes of butter to the dry ingredients and with your hands mix together until the mixture is course.
- Add the buttermilk and blend until moist. Do not over
- blend.
- Using a spatula, scrape mixture onto the floured surface. Very gently pat into a circular form with the edge about 1 inch high.
- Flip the mixture over and very gently pat surface and sides with sifted flour.
- Using a biscuit cutter, cut approximately 10 biscuits.
- Place biscuits on non-greased baking sheet, close together with ends touching.
- Bake for approximately 20 minutes, (regular oven about 15 minutes).
- Remove from oven and brush tops with melted butter.
- Drizzle with Bee Wild Sourwood Honey
