Recipe ingredients
- 3 3/4 cups unbleached all-purpose flour
- 1 1/2 cups Masa Harina
- 2 tablespoons plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, well chilled
- 1/2 cup vegetable shortening, well chilled
- 2 cups buttermilk, chilled
Recipe method
- Position racks in the upper and middle thirds of the oven and preheat oven to 450 degrees F.
- Cut butter and shortening into small pieces. In a large bowl, stir together 3 1/2 cups of the flour and all the masa, baking powder and salt.
- With a pastry blender, blend in the butter and shortening until the mixture resembles a coarse and slightly lumpy meal.
- Stir in buttermilk until a soft, crumbly dough is formed. Sprinkle work surface with half the remaining flour.
- Turn the dough out, gather it into a ball and briefly knead it, just until it holds together.
- Flatten the dough, sprinkle it with the remaining flour and roll it out until it is about 1 inch thick.
- Form the biscuits with a 3-inch round cutter and transfer them to two ungreased baking sheets, spacing the biscuits about 2 inches apart.
- Gather the scraps into a ball, roll it out to a 1-inch thickness and cut out remaining biscuits.
- Set baking sheets on the racks and bake for about 15 minutes or until they are golden and crisp.
- At the halfway point, exchange the position of the sheets on the racks from top to bottom and from front to back.
- Serve the biscuits hot or warm.
Other biscuit recipes:
Masa biscuits recipe
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