Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup part-skim ricotta, drained of excess liquid before measuring
  
  


• 
  
  2-1/4 cups buttermilk
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  8 oz. (1-3/4 cups) all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
  
  


• 
  
  Vegetable oil for the griddle
  
  


• 
  
  Softened salted butter, pure maple syrup, and confectioners' sugar, for serving
  
  

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 
  
  1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
  
  


• 
  
  1-1/3 cups buckwheat or spelt flour
  
  


• 
  
  1 large organic egg
  
  


• 
  
  1/3 cup plus 1 Tbs. light muscovado or brown sugar
  
  


• 
  
  1 cup plus 3 Tbs. milk
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  unsalted butter, melted, as needed
  
  

For the syrup

• 
  
  Pinch of sea salt
  
  


• 
  
  Scant 1 cup pure maple syrup
  
  


• 
  
  3-1/2 oz. 70% dark chocolate, chopped
  
  

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 
  
  1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
  
  


• 
  
  1-1/3 cups buckwheat or spelt flour
  
  


• 
  
  1 large organic egg
  
  


• 
  
  1/3 cup plus 1 Tbs. light muscovado or brown sugar
  
  


• 
  
  1 cup plus 3 Tbs. milk
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  unsalted butter, melted, as needed
  
  

For the syrup

• 
  
  Pinch of sea salt
  
  


• 
  
  Scant 1 cup pure maple syrup
  
  


• 
  
  3-1/2 oz. 70% dark chocolate, chopped
  
  

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Garlic & Herb Fried Eggs on Toasts with Prosciutto Crisps

• 
  
  3 3/4-inch-thick slices rustic bread, such as sourdough boule or peasant bread
  
  


• 
  
  2 thin slices prosciutto, cut lengthwise into 1/2-inch-wide strips
  
  


• 
  
  3 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. minced fresh oregano
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Parmigiano-Reggiano, for shaving
  
  

Position a rack in the center of the oven and heat the broiler to high. Lay the bread slices and prosciutto strips on a foil-lined rimmed baking sheet and brush the bread on both sides with 2 Tbs. of the olive oil. Broil until the bread is golden brown on both sides and the prosciutto is lightly crisp, 2 to 4 minutes per side. Put the prosciutto strips in a small bowl (they’ll continue to crisp as they cool), and set the bread slices on three plates.

Put the oregano in a small bowl. Heat 1 Tbs. of the oil in a 10-inch nonstick skillet over medium-low heat. Add the garlic to the pan and cook, stirring occasionally, until it’s sizzling and fragrant but not browned, about 30 seconds. Scrape the garlic and oil into the bowl of oregano, stir to combine, and set aside.

Add the remaining 1 tsp. oil to the pan, swirling to evenly coat. Add the eggs and distribute the garlic-herb mixture evenly on top. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of the spatula, if necessary, and slide each egg onto a slice of the bread. Drizzle any remaining oil in the pan over the toasts, top with the prosciutto crisps, and use a vegetable peeler to shave a few strips of Parmigiano over the toasts.

Flaky Cheese Biscuits

Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.

• 
  
  8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2-1/4 tsp. baking powder
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  4 oz. (8 Tbs.) very cold unsalted butter
  
  


• 
  
  3/4 cup very cold buttermilk
  
  


• 
  
  2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone
  
  

Mix and fold the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the cheese and repeat the tri-fold. Repeat this procedure one more time (three times in all), using the remaining cheese.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Doughnut Muffins

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

For the muffins:

• 
  
  12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
  
  


• 
  
  1-3/4 cups sugar
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 lb. 11 oz. (6 cups) all-purpose flour
  
  


• 
  
  1 Tbs. plus 2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1-3/4 tsp. salt
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1-2/3 cups milk
  
  


• 
  
  1/4 cup buttermilk
  
  

For dipping:

• 
  
  8 oz. (16 Tbs.) unsalted butter; more as needed
  
  


• 
  
  2 cups sugar
  
  


• 
  
  2 Tbs. ground cinnamon
  
  

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup part-skim ricotta, drained of excess liquid before measuring
  
  


• 
  
  2-1/4 cups buttermilk
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  8 oz. (1-3/4 cups) all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
  
  


• 
  
  Vegetable oil for the griddle
  
  


• 
  
  Softened salted butter, pure maple syrup, and confectioners' sugar, for serving
  
  

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

Doughnut Muffins

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

For the muffins:

• 
  
  12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
  
  


• 
  
  1-3/4 cups sugar
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 lb. 11 oz. (6 cups) all-purpose flour
  
  


• 
  
  1 Tbs. plus 2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1-3/4 tsp. salt
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1-2/3 cups milk
  
  


• 
  
  1/4 cup buttermilk
  
  

For dipping:

• 
  
  8 oz. (16 Tbs.) unsalted butter; more as needed
  
  


• 
  
  2 cups sugar
  
  


• 
  
  2 Tbs. ground cinnamon
  
  

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Flaky Cheese Biscuits

Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.

• 
  
  8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2-1/4 tsp. baking powder
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  4 oz. (8 Tbs.) very cold unsalted butter
  
  


• 
  
  3/4 cup very cold buttermilk
  
  


• 
  
  2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone
  
  

Mix and fold the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the cheese and repeat the tri-fold. Repeat this procedure one more time (three times in all), using the remaining cheese.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Fresh Herb Biscuits

Strong herbs like rosemary, oregano, sage, and thyme can easily overpower the biscuits; use these in moderation.

• 
  
  8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2-1/4 tsp. baking powder
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  4 oz. (8 Tbs.) very cold unsalted butter 
  
  


• 
  
  3/4 cup very cold buttermilk
  
  


• 
  
  3/4 cup minced fresh tender herbs such as basil, parsley, dill, chervil, cilantro, or a combination
  
  

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the fresh herbs on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Aprinkle on another one-third of the herbs and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining fresh herbs.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).  

Pumpkin Spice Bread

• 
  
  6 oz. (3/4 cup) unsalted butter softened; more for the pans
  
  


• 
  
  11-3/4 oz. (2-1/2 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. finely ground black pepper
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1-3/4 cups packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1-1/4 cups canned pumpkin (from a 15-oz. can of pure pumpkin)
  
  


• 
  
  1/2 cup buttermilk
  
  

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, cinnamon, black pepper, salt, and cloves.

In the bowl of a stand mixer or in a large mixing bowl, beat the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until the butter is smooth. Add the sugar gradually and continue mixing on the same speed, stopping and scraping the bowl and beater as needed, until lighter in color and slightly fluffy, about 2 minutes. Add the eggs one at a time and mix until smooth after each addition, about 30 seconds. Add the pumpkin and mix until it’s evenly incorporated into the batter. Scrape down the sides of the bowl and mix until well blended.

Stop the mixer and add half the flour mixture. On low speed (for either mixer), mix until the flour is almost completely blended and then add half the buttermilk and mix until smooth. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth. The batter will be thick.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaf pans (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Ginger & Marcona Almond Coffee Cake

• 
  
  1 Tbs. softened unsalted butter 
  
  

For the streusel topping:

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  3 oz. (2/3 cup) all-purpose flour
  
  


• 
  
  1/4 cup coarsely chopped salted Marcona almonds
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  2 Tbs. light brown sugar
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  

For the filling:

• 
  
  3/4 cup coarsely chopped salted Marcona almonds
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  3 Tbs. light brown sugar
  
  


• 
  
  1/8 tsp. freshly ground nutmeg
  
  


• 
  
  1/2 cup very finely chopped crystallized ginger
  
  

For the cake:

• 
  
  11-1/4 oz. (3 cups) sifted cake flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  10 oz. (1-1/4 cups) unsalted butter, slightly softened
  
  


• 
  
  11-1/2 oz. (1-2/3 cups) superfine sugar
  
  


• 
  
  4 large eggs
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  16 oz. (2 cups) sour cream
  
  

Tip:

Check out Carole's article for more information on superfine sugar.

Position a rack in the center of the oven and heat the oven to 350ºF (325ºF if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.

Make the topping:

In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, almonds, both sugars, ginger, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.

Make the filling:

In a food processor, pulse the almonds, both sugars, and nutmeg until the almonds are finely ground, 10 to 12 Pulses. Empty the mixture into a medium bowl and mix in the crystallized ginger.

Make the cake:

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.

Layer and marble the batter and filling:

Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on the remaining filling and then the remaining batter. (You’ll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.

Top and bake the cake:

Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.

See our test kitchen's tip on how to keep the streusel from falling off when you remove the cake from the pan.

Sour Cream Coffee Cake with Toasted Pecan Filling

• 
  
  1 Tbs. softened unsalted butter
  
  

For the Streusel Topping

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  3 oz. (2/3 cup) all-purpose flour
  
  


• 
  
  1/4 cup toasted pecans, coarsely chopped
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  2 Tbs. light brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  

For the Filling

• 
  
  1 cup toasted pecans
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  3 Tbs. light brown sugar
  
  


• 
  
  1-1/2 tsp. ground cinnamon
  
  


• 
  
  1 tsp. Dutch-processed or natural cocoa powder
  
  

For the Cake

• 
  
  11-1/4 oz. (3 cups) sifted cake flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  10 oz. (1-1/4 cups) unsalted butter, slightly softened
  
  


• 
  
  11-1/2 oz. (1-2/3 cups) superfine sugar
  
  


• 
  
  4 large eggs
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  16 oz. (2 cups) sour cream
  
  

Tip:

Check out Carole's article for more information on superfine sugar.

Position a rack in the center of the oven and heat the oven to 350°F (325°F if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.

Make the topping: In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, pecans, both sugars, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.

Make the filling: In a food processor, pulse the pecans, both sugars, cinnamon, and cocoa 4 to 6 times to combine and chop the pecans.

Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.

Layer and marble the batter and filling: Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on the remaining filling and then the remaining batter. (You'll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.

Top and bake the cake: Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan. Check out our tips on turning out the cake.