Bee Biscuit
Food & Drink November 4th, 2010
Every winter since its inception in 2008, I’ve had the great honor (and pleasure—since it’s always a lot of fun) of participating in the Savannah Book Festival. The fest itself is not to be missed (this year’s featured authors include Tina Brown, both Tobias and Geoffrey Wolff, and my old friend Roy Blount), but I also love visiting Savannah to see what’s new at the amazing Savannah College of Art and Design, to dine in the increasingly swell restaurants, and, of course, to shop. Among my favorite spots are the SCAD store, Paris Market, Bob Christian, and Taigan’s own Savannah Bee.
On my first visit to Savannah Bee earlier this year, I pushed through the very cool reclaimed screen door at the West Broughton store for an early morning appointment with proprietor and beekeeper extraordinaire Ted Dennard. I have always loved honey, but I didn’t realize just how much until Ted handed me a piping hot latte infused with a three-quarter squirt of his Tupelo honey (I swear the latte alone is worth a trip to the store’s Honeybee Café), along with the most sublime breakfast I’ve ever had: a piping hot biscuit with a slab of his rapturous honeycomb square and a slice of Cypress Cheddar. The latter is from the nearby Flat Creek Lodge Dairy, but the clothbound Cabot Cheddar from St. James Cheese Co. would work just as well, as would their Comte Fort St. Antoine or their lovely Tarentaise.
No matter what the cheese, a breakfast such as this demands a homemade biscuit, but you can cut corners a bit with Blackberry Farm’s delicious Buttermilk Biscuit Mix. I recommend stocking up on all the ingredients now—your holiday houseguests will be buzzing (forgive the pun, but I couldn’t resist) about how brilliant you are. Julia Reed
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