A Recipe for Your Easter Brunch

had to add a picture.  I'm making progress on my squares!

Want to know what we're making for Easter with the family tomorrow?

Dill Horseradish Biscuits.  (You're welcome.)

1 cup all-purpose flour 1 cup cake flour 2-3 tablespoons chopped fresh dill 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons cold butter, cut into bits 1 cup scant buttermilk (I usually don't have buttermilk on hand, so I just add lemon juice or Apple Cider Vinegar to milk) 1 tablespoon prepared horseradish Heat oven to 425 degrees. Mix dry ingredients. Cut in butter until pieces are size of sunflower seeds. Combine buttermilk and horseradish; briefly stir into flour mixture until sticky ball forms. Using floured hands, lightly roll dough into 10 balls and place on ungreased baking sheet. Brush with additional buttermilk; bake 14 minutes. Makes 10 biscuits. This recipe was from our Asparagus to Zucchini cookbook.