Biscuit Muffins

Here is a recipe for a simple and delicious morning bread from Beth Hensperger's Bread for Breakfast. It requires no rolling pin, and relatively few ingredients, perfect for whipping up on a Sunday morning.

Makes 12 muffins

2 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cardamom or ground nutmeg (I used 1/2 teaspoon freshly ground nutmeg)
1 teaspoon salt (I used 1/2 teaspoon Kosher salt)
10 tablespoon butter, cold and unsalted, and cut into small pieces
1 cup cold buttermilk
1 tablespoon sugar for sprinkling, optional

Preheat oven to 350 degrees. Grease the cups of a standard muffin tin.

In a large bowl combine flour, sugar, baking powder and soda, nutmeg, and salt. Distribute the butter over the flour mixture, and with a fork, or an electric mixer, work in the butter until coarse crumbs are created.

Pour in the buttermilk, and mix using low speed with a mixer, or a fork, until dough forms a sticky mass, about 30 seconds. Do not overmix, you are just letting the dough come together.

Lightly dust a work surface with flour. Dump the dough out, sprinkle the top with flour, and knead gently, 6-8 times. The dough should remain soft and sticky. Cut the dough into 12 equal portions, and place in greased muffin cups.

Sprinkle with sugar, and bake 25-35 minutes, or until golden brown. Remove pan from oven, and transfer muffins to cooling rack to cool for a few minutes before serving.

Brown Sugar Lightning Cake

This is one of those basic, versatile, really delicious cakes. The recipe is from The Improvisational Cook, where it is recommended served a variety different ways. I topped it with a combination of creme fraiche and whipped cream, and toasted coconut-- yum.

1 stick unsalted butter, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 eggs
1 cup light brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon bourbon (or other booze, I used cognac)

Preheat oven to 350 degrees. Brush the inside of a 9 inch cake pan with butter, and dust with a bit of flour.

Sift flour, baking soda, and salt together in a medium sized bowl. Mix to combine, and set aside.

Blend the eggs and the sugar, and mix until incorporated, about 1 minute. Whisk the flour mixture into the egg mixture using as few strokes as possible. Then whisk in the buttermilk, the melted butter, and the rest of the flavorings.

Pour the batter into the cake pan, and bake for 35-40 minutes, or until tester inserted in the center comes out clean. Cool the cake on a rack for 5 minutes, then invert and remove from pan. Cool completely before topping with whatever you choose. Enjoy!