These Masa Biscuits offer a unique twist on traditional American biscuits by incorporating masa harina for a tender crumb and subtle corn flavor. The combination of all-purpose flour and masa creates a texture that is both flaky and soft, with a distinctive golden crust. Perfect for breakfast or as a side dish for soups and stews, these biscuits bring a comforting, homemade quality to your table. They are simple to prepare using pantry staples like cold butter, buttermilk, and baking powder. Enjoy them warm with butter, honey, or alongside a hearty meal for a satisfying treat that bridges culinary traditions.
Masa Biscuits
Description
These Masa Biscuits offer a unique twist on traditional American biscuits by incorporating masa harina for a tender crumb and subtle corn flavor. The combination of all-purpose flour and masa creates a texture that is both flaky and soft, with a distinctive golden crust. Perfect for breakfast or as a side dish for soups and stews, these biscuits bring a comforting, homemade quality to your table. They are simple to prepare using pantry staples like cold butter, buttermilk, and baking powder. Enjoy them warm with butter, honey, or alongside a hearty meal for a satisfying treat that bridges culinary traditions.Ingredients
Directions
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Position racks in the upper and middle thirds of the oven and preheat to 450&# 194;°F (232ðC).
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In a large bowl, stir together 3 1/2 cups of the flour, the masa harina, baking powder, and salt.
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Using a pastry cutter, blend in the butter and shortening until the mixture resembles a coarse, slightly lumpy meal.
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Stir in the buttermilk until a soft, crumbly dough is formed.
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Sprinkle a work surface with half of the remaining flour.
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Turn the dough out, gather it into a ball, and briefly knead it just until it holds together.
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Flatten the dough, sprinkle it with the rest of the flour, and roll it out to about 1-inch thickness.
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Using a round 3-inch cutter, cut out the biscuits and transfer them to 2 ungreased baking sheets, spacing them about 2 inches apart.
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Gather the scraps into a ball, roll out to 1-inch thick, and cut out the remaining biscuits.
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Bake for about 15 minutes, exchanging the position of the sheets on the racks from top to bottom and front to back at the halfway point, or until the biscuits are golden and crisp.
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Serve hot or warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1540.0kcal
- % Daily Value *
- Total Fat 83.2g128%
- Saturated Fat 51.5g258%
- Cholesterol 215.0mg72%
- Sodium 5931.5mg248%
- Total Carbohydrate 173.1g58%
- Dietary Fiber 6.1g25%
- Sugars 0.8g
- Protein 23.4g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Masa harina is not the same as cornmeal; it is nixtamalized corn flour. It can typically be found in stores catering to Hispanic populations or in the baking aisle of larger supermarkets.
Since masa contains no gluten, these biscuits are especially tender compared to all-flour biscuits.
Ensure the butter and shortening are well-chilled before cutting into the flour to achieve the best flaky texture.
