Makes about 20 doughnut bites

 Ingredients

2 ½ cups flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
1 cup sugar
1 cup buttermilk
2 tablespoons Buffalo Trace Bourbon
2 eggs
2 tablespoons butter, softened
1 teaspoon orange zest

 Directions

Combine all the ingredients in a large bowl and mix until a soft dough is formed. Turn dough onto a lightly floured surface and knead until smooth, 1-2 minutes.  Roll dough out into a flat, ½ thick piece and cut into little sections.  Form sections into balls using the palms of your hands and refrigerate for about 1 hour.  Heat at least 2 inches of oil in a large sauté pan to a medium-high heat.  Once hot, drop the doughnuts in a few at a time and allow them to cook for about 5 minutes while carefully moving them around and flipping until the doughnuts are golden brown.  Remove and drain on paper towels.   Serve with Maple & Meyer Lemon Bourbon Sauce and add a few drops of Hemispherical Meyer Lemon Bitters on top.