1/2 cup light butterscotch top flour
1 teaspoon baking soda
1 cup cornmeal
1 teaspoon salt
1 cup oil for deep-filling
1 egg
1/3 cup cold water
1/4 cup buttermilk
1/3 cup unsalted butter, melted
1 1/3 cups water
2 eggs
1 teaspoon vanilla extract
2 tablespoons honey
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Stir together light butterscotch topping and baking soda. Flatten dough, along with any remaining 1 cup of flour, and press barely together. Cut in the cornmeal and press down to 1/4 cup.
Sift together the flour, baking soda, cornmeal, and salt. Pat the mixture evenly into the bottom of a 9x13 inch baking dish. Spoon 2 eggs, cold water, and buttermilk into the pan.
Bake just until the bottom is lightly browned and the top is a golden. Cool on a wire rack.
In a large bowl, cream together the butter, 2 1/2 cups water, and the 1/3 cup butter. Gradually stir in 1/2 cup of flour mixture, then cut in the buttermilk while continuing to stir until just moistened. Reduce the heat to medium-low and let the mixture sit for 2 minutes. Spread evenly into the prepared pan, and sprinkle remaining 2 ounces evenly over the top. Repeat with remaining 1/3 cup, milk, and butter.
Bake for 8 to 10 minutes in the preheated oven. Cool completely before removing from pan. Unroll dough and slice each piece into 4 equal pieces. Place pieces in prepared pan.
To make topping: In a medium bowl, combine 1/2 cup cold water with buttermilk; stir over low heat until ice forms. Simmer 1 minute, then gradually pour cooled, stripped dough and milk into soup pot over medium-low heat. Top with remaining 1/3 cup flour, 1/4 cup white sugar, 3/4 cup buttermilk, and 2 teaspoons vanilla extract. Simmer 10 minutes, then spoon over fruit.