Southern Buttermilk Tea Cakes

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon iodized table salt (or 1 teaspoon Diamond Crystal kosher salt)

1 cup granulated sugar

¼ teaspoon freshly grated nutmeg (or ground cinnamon or pumpkin pie spice)

¼ cup (½ stick) unsalted butter, room temperature

¼ cup butter-flavored vegetable shortening, such as Crisco, room temperature

¼ cup buttermilk, room temperature

1 large egg, room temperature

1 ½ teaspoons pure vanilla extract

Directions at latimes.com

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