2 : c Flour
2 : Tb brandy
1 : c Sugar
1/2 : ts Salt
1/2 : lb Butter or margerine
1 : ts Baking powder
3 : Eggs
2 : To 3lb hrtnng .milk
Powdered : Powdered sugar
1 : md Yellow squash, diced
4 : Shallots, with tops, chopped
1 : qt Water
2 : tb Maple syrup
5 : sl Cucumber (1/2" thick)
1 : tb Salt
1/4 : ts Black pepper
0: Preheat the oven to 450F; set rack in middle level
1: Prepare biscuit dough
2: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix
3: Rub in the butter by hand or with a pastry blender until the mixture is mealy
4: Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together
5: (If the dough is dry, add more buttermilk, 1 tablespoon at a time
6: ) Sprinkle the work surface generously with flour and scrape the dough onto it
7: Fold the dough over on itself two or three times
8: Use the dough immediately
9: Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife
10: Transfer to a parchment-lined cookie sheet
11: Paint tops with buttermilk
12: Bake for 10 to 15 minutes, until well risen and golden
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini