Grandma’s Southern Honeydew Biscuits

I’m still baking through my  grandmother’s recipes on a journey to find *the* biscuit recipe.  It’s been so long since I had those biscuits, but they sure were delicious.  I always ate more than my share of the biscuits when we would go to her house.  In fact, I’m pretty sure that I probably pretended to eat the pot roast and just filled my belly with all the biscuits!  The first biscuits I made on my journey were Grandma’s Southern Mayonnaise Biscuits.  Next, on the biscuit making journey is my Grandma’s Southern Honeydew Biscuits.

It’s been longer than I originally planned to share the next biscuit recipe, but I’ve had some trouble with grandma’s recipes!  I’ve kind of had to play detective in baking through her recipes.  I’ve found that the recipes aren’t clear – like how long the biscuits should cook or what type of flour to use.  She didn’t need clear, precise instructions on her recipes.  I’m sure she just knew these things.  But for this rookie biscuit maker, I need all the instructions.

Trial and error.  Ok… so a lot of errors.  Bless it,  I’m sure she’s probably laughing so hard in Heaven right now watching me try and bake through these recipes.  But us Southern women keep working at things and make it work.  Which is exactly what I did.

Grandma’s Southern Honeydew Biscuits were the next of her recipes to make.  Here’s what we know: honey is the main ingredient in these biscuits, which is not something I remember about the biscuits. They’re also baked in a muffin tin and that’s not the shape I remember.  So, going into it, I already knew these weren’t going to be the recipe.  They’re part of her biscuit recipes though and I’m baking through all of them, so it has to be included on the journey.  So let’s make Grandma’s Southern Honeydew Biscuits…. take two!

Grandma’s Southern Honeydew Biscuits – Take Two!

I say take two because the first time I made these, I messed them up big time.  The kitchen was a disaster.  There was flour and ingredients everywhere and I was trying so hard to take pictures of each step!  Remember how I talked about trial and error? Well… these were it!  I’m sure there will be more trials and errors as I bake through her vintage recipes.

Once again I used the wrong kind of flour – it wasn’t specified – and I filled the muffin tins up too high.  The biscuits puffed up too much and made a mess in the oven.  Then they came out in the form of a giant blob!  Mr. Sweet Southern Oaks is so cute and he tried so hard to help me make the biscuits pretty enough to photograph….but y’all…. it wasn’t pretty.  At all.

I made the honeydew biscuits again though {with the right flour this time} and spoiler alert – this time they turned out much better!

What I’ve learned so far about making biscuits:

Being that the only type of biscuits I usually make are ones from a can, I’ve learned a lot on biscuit making!  Obviously, the type of flour you use is the most important thing.  If a recipe doesn’t clarify what type of flour to use, there’s a few things to check out.  This is what my Momma told me.

• All Purpose Flour: use when a recipe also calls for baking powder or baking soda (I guess these extra ingredients activate the flour)
• Self-Rising Flour: use if the recipe does NOT call for baking powder or baking soda ( these ingredients have already been added to the flour)

Now that I’ve learned some new things about making biscuits, it’s time to see if my Southern biscuit making skills have improved.  Take two on Grandma’s Southern Honeydew Biscuits came along much better.  I even took new pictures of the process to show y’all and I added a little bit to the directions of her recipe.

Grandma’s Southern Honeydew Biscuits Recipe

The addition of the honey turned the biscuits into a dark, golden color.  They are a little sweet in flavor, moist and more like a muffin consistency.  Grandma called them Honeydew Biscuits, so we’ll call them biscuits, too.  Even though it’s totally a muffin.

Biscuit, muffin, muffiny like biscuit – whatever you want to call it – we liked them, and I’m sure you’ll love them, too!

While these aren’t *the* biscuit recipe, I’m one step closer to finding it.  I still like to think that my grandmother would would be happy to know that I’m baking through her vintage recipe cards and becoming a true Southern biscuit making pro.  Eventually.

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