Honey Cornmeal Biscuits

Modified this recipe from cooks.com and added honey to the batch instead of sugar. Also, since I don't usually have buttermilk (eww) in my fridge, I subbed with 1/2 c milk plus 1 tsp vinegar. Added flax seed, too. Results: crunchy on the outside, moist in the inside. Cons: baking soda-ey. Need to branch out on leaveners.



Ingredients:
1 1/2 c. all-purpose flour
3/4 c. yellow cornmeal
1 T T flax seed (you can add more if you like)
3 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 stick butter
1 egg
1/2 c. milk
1 tsp vinegar
2 T honey
2 tbsp. butter, melted

Directions:
Preheat oven to 450 degrees. In a medium mixing bowl thoroughly mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. Cut the butter into the flour mixture until the butter is the size of coarse meal (you can use your fingers for this, or a fork/knife)

Beat the egg lightly into milk and add vinegar, stirring vigorously while you add the acid (if you let it sit, the milk will curdle). Finish whatever you're doing to prep your other dishes, and when you are ready to make the biscuits, pour into the dry ingredients and mix until all the dry ingredients are moistened. The original directions tell you to roll it out and knead 6 times, but I am impatient, and as soon as everything was moist, I molded them into spheres, each about 2 inches in diameter (I made 8 biscuits... you'll make more or less depending on how large your biscuits are).

Place on greased baking sheet. Bake at 450 for 5 minutes, then 425 for another 6 minutes (the online recipe says 450 for 12 minutes but I think that's too much). Let them sit for 5 minutes before eating. Serve with honey.