Buttermilk Biscuits

Buttermilk Biscuits
Makes 12
2 c. flour
1 T. cornstarch
2 t. baking powder
1 t. sugar
1/2 t. baking soda
1/2 t. salt
8 T. butter, cut into 1/4 in. cubes and chilled
3/4 c. cold buttermilk (or 1/4 c. milk & 1 t. lemon juice--you could also use powdered milk if you didn't have milk on hand with the lemon juice)

Preheat oven to 450 degrees. Put all of the dry ingredients into a large bowl and mix with a wisk. Scatter the butter evenly over the top and pules to combine, about 12 pulses (or use a dough blender/pastry knife to cut butter into dry ingredients). Stir in the buttermilk with a spatula until the mixture forms a soft, slightly sticky ball. Do not over mix. Divide the dough into 12 even pieces (I just grabbed balls and eyeballed 12). Roll into a rough ball and place on an ungreased baking sheet. If you want cute and evenly formed biscuits you can roll the dough out onto a floured counter, roll the dough out, and use a cup to make perfectly shaped biscuits. Bake until the biscuit tops are light brown, 10-12 minutes. Serve warm with jam or gravy.

Honey Butter

1 Cup honey
1 cube REAL butter
1 tsp. vanilla
1 egg yolk

Heat in saucepan on lowest setting until thoroughly mixed. (Can take up to 30 minutes). Store in airtight container in fridge.

Hint: For future use you can warm it in the microwave for about 40 seconds.

Cornbread Cake

1 Cup sugar
1 Cup margarine
1 1/2 Cups flour
1 Cup cornmeal
2 tsp baking powder
2 tsp salt
2 beaten eggs
1 1/2 Cups milk

Combine and bake in 9x13 cake pan at 350 for 30 minutes.