Biscuit Muffins

I made another recipe from Bread for Breakfast by Beth Hensperger. It was okay. It wasn't bad but it wasn't what I was craving. I made it because it looked like something that would appeal to Michael. And he did enjoy them. I am hoping this is a trend with her recipes too - they stay puffy and raise up like I think normal baked goods do so that makes me happy! As the altitude is always something I am battling with.




Biscuit Muffins
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 cardamom as I am always looking for recipes with it in it)
1 teaspoon 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.

***I use powdered buttermilk and they came out great! I just made sure the water was really cold and added the powder with the flour mixture.