JELLIED BOURBON
2/3 CUP bourbon
1 TBSP plain gelatin
1/3 CUP sugar
1 1/3 CUPS boiling water
1/3 CUP orange juice
Dissolve the gelatin in the bourbon. Pour into the boiling water, add the sugar and orange juice, stir well and pour into custard cups. Let it cool and put in fridge.
SIMPLE BUTTERMILK BISCUITS
I've tried a gazillion recipes for biscuits; yet, I always come back to this simple one.
2 cups Martha White self rising flour (no other flour will do)
1 stick salted butter (unsalted will work, but I'm a salthead)
about 3/4 cup buttermilk (don't skimp here and get some cheap off brand...more fat the better, too)
Preheat oven to 500. Cut the cold butter in small pieces and blend it in with the flour using the back of a fork or one of them fancy handheld pastry cutters. Mix in just enough buttermilk to make it all good and sticky. You can either do them as drop biscuits or cut outs. If you cut out, knead the dough 3 or 4 times and roll the dough out on a floured surface. Cut them with a cutter that has an open back in order not to squish all the air out of your dough. That means don't use a glass. If you don't have a biscuit cutter, you can use a clean tuna fish can that has both top and bottom removed (this'll make some big fat cat heads). Whatever you use, don't twist as you cut out so your sides will be nice and airy and not closed off. Place biscuits on ungreased baking sheet for 8-10 minutes. Don't forget to slather on some bourbon jelly!