Honey Cardamom Caramel

These buttermilk biscuits are
perfectly delicious served warm and smothered with butter and homemade
strawberry jam.  They are equally delicious used to sandwich an over easy
egg, piece of ham and cheese that's melted to ooey, gooey perfection. 
Either way, you really can't go wrong!

Buttermilk Biscuits







4 cups all-purpose flour



4 teaspoons baking powder



1 teaspoon baking soda



1 1/2 teaspoons salt



1 teaspoon sugar



1 cup butter, cold and cut into
cubes



2 cups buttermilk







Preheat oven to 375
degrees.  Line two baking sheets with parchment paper and set aside.







Combine flour, baking powder,
baking soda, salt and sugar in a large mixing bowl.  Cut the butter into
the flour until the mixture resembles coarse crumbs using a pastry blender or
two knives (I used a food processor).  Add the buttermilk and stir with a
wooden spoon until the dough just comes together. Turn out onto a floured
surface and pat into a rectangle about 1 inch thick.  Cut dough into 12
squares (I like this shape because it eliminates all scraps).  Place on
baking sheets and bake for 18-20 minutes or until golden brown.  Eat warm
with butter and jam or let cool slightly and make breakfast sandwiches (or do
both like I did).







Recipe from Martha Stewart