Agave Cornmeal Biscuits
   _ 3/4 cups buttermilk baking mix
   ___ cup yellow cornmeal
   ___ cup milk
   _ tablespoons agave

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Heat oven to 450°F. Mix all ingredients until dough forms; bet 30 seconds. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in baking mix. Bake on ungreased cookie sheet until golden brown, 8 to 10 minutes. Serve with additional agave or agave butter.

AGAVE BUTTER: Beat 1/2 cup margarine or butter, softened, 1/4 cup agave and, if desired, 1/2 teaspoon grated orange peel until fluffy.

AGAVE-CORNMEAL DROP BISCUITS: After beating, drop dough by rounded spoonfuls onto ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes. High altitude: Heat to 475°F.

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