Tupelo Honey Cinnamon Raisin Biscuits

Tupelo honey biscuits

Serve piping hot and fresh from the oven!

Great honey and flaky biscuits are two very popular things down here in the South. Mix those two together and you have a true Southern delicacy! I was raised in Tennessee and we were regularly served biscuits and honey for breakfast. As I have traveled in the southern states, I have realized that each region has their own take on this southern culinary tradition. Some biscuits are made with buttermilk and some use whole milk. Some recipes call for all-purpose flour and some call for whole wheat flour. Some biscuits are baked in an iron skillet and others on a cookie sheet. The honey topping these flaky golden treats will also vary by region. In Florida, you will be served Orange Blossom honey with your biscuit, while a Georgian would likely use Tupelo honey. At home as a kid, we always had Sourwood honey on hand for our biscuits.

The following recipe is the third dish in food blogger Jared Jackson’s series using three incredible southern honey varieties from Savannah Bee. The first featured recipe from this three part series was Wildflower Honey and Ham Collard Greens. The second installation to this series was Orange Blossom Honey Fried Chicken. And, to wrap up this meal, we give you Tupelo Honey Cinnamon Raisin Biscuits. Try all three of these great honey recipes together or alone but definitely give this series a shot, you won’t regret it!

tupelo honey

The Tupelo honey family – also known as Southern Gold!

Tupelo Honey Cinnamon Raisin Biscuits

Ingredients

  • 2 cups of flour
  • 2 teaspoons of ground cinnamon
  • 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, cinnamon, 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!

Submitted By: Jared Jackson

Check out the other dishes in this series:

Wildflower Honey and Ham Collard Greens

Orange Blossom Honey Fried Chicken

Comments (2)

  1. Carol K Calhoun says:

    where’s the cinnamon in this recipe? I’m missing something!

    1. brantley says:

      Oh snap, I will double check with the author and make any necessary corrections! It’s got to have cinnamon, right?

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