1	tbsp.	dry yeast
1/4	C	lukewarm water
1	tbsp.	honey
1-1/4	C	flour
1/4	tsp.	salt
2	tbsp.	butter
1/4	C	buttermilk
1		egg

Soften yeast in lukewarm water, add honey and allow mixture to set for approximately 15 minutes, or until frothy.

Combine barley flour and salt and, with two knives or pastry blender, cut butter into the dry ingredients. Combine buttermilk and egg and beat slightly, then stir into the flour mixture. Add yeast mixture, mix thoroughly and let the whole mixture stand for 20 minutes. Preheat oven to 400F.

Drop dough by tablespoon onto an oiled baking sheet. Pat into 2-inch rounds and bake in preheated oven for 15 to 18 minutes, or until nicely browned.

Yield: 12 2-inch biscuits.