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Having just moved in to a historic home in Waterboro, SC, Michiel Perry of Black Southern Belle hosted her first party. On the menu? A savory and sweet biscuit bar, served on her front porch. Click here to see plenty of pics, and read on for the menu and a recipe.
Savory & Sweet Biscuit Bar Menu
Silver Dollar Sweet & Savory Biscuits
Shortcake Biscuits with Your Choice of: Mixed Berries, Local Honey, Muscadine Jam & Molasses Whipped Cream or Lemon, Sugar Macerated Strawberries, Blueberries & Charleston Tea Plantation Infused Peaches
Sweet Potato Biscuits with Carolina Pit Ham & Creamy Carolina Mustard
Buttermilk Biscuits with Lowcountry Sausage Gravy
Pimento Cheese Biscuits with Fried Chicken Bites & Sweet Potato Mustard
Recipe for Sweet Potato Biscuits
Ingredients for Sweet Potato Biscuits
- Basic Biscuits Mixture (see below)
- 1½ cups canned pureed sweet potato
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1½ cups whole buttermilk
- clarified butter for brushing on top of biscuits
Ingredients for Basic Biscuit Mixture
- 1 pound self-rising flour
- 10 ounces self-rising flour
- 1 tablespoon granulated sugar
- ½ teaspoon table salt
- 8 ounces lard
Directions for Sweet Potato Biscuits
Preheat convection oven to 400°, high fan speed. Whisk sweet potato, sugar, cinnamon and buttermilk together until combined. Add to Basic Biscuit Mixture (below), being careful not to over-mix. Turn out onto work surface/baking sheet. Roll out to desired thickness and cut out to desired shape. Brush with clarified butter. Bake 5 minutes on greased pan, rotate pan 180° and bake 5 minutes more. Remove from oven and brush again with clarified butter.
Directions for Basic Biscuit Mixture
Whisk flour, sugar and salt to combine. Work in lard until dime-sized pieces of dough are achieved. Use as directed.
Recipe and menu courtesy of Hamby Catering & Events. Photos by Sean Money and Elizabeth Faye.
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