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Biscuit Muffins

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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 ½ cups all purpose flour
¼ cup sugar
1 tablespoon plus ½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cardamom or ground nutmeg (I used ½ teaspoon freshly ground nutmeg)
1 teaspoon salt (I used ½ 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°F. 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.

Originally Posted by Nosheteria

 

 

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