Masa Biscuits

* Exported from MasterCook *

MASA BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quick Tex-Mex
Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups Unbleached all-purpose flour
1 1/2 cups Masa harina de maiz
2 tablespoons Plus 1 teaspoon baking -- powder
1 teaspoon Salt
1 Stick (4 oz.) unsalted -- butter, well chilled
Cut into small pieces
1/2 cup Solid vegetable shortening -- well chilled
And cut into small pieces
2 cups Cultured buttermilk -- chilled

Position racks in the upper and middle thirds of the oven and preheat the oven
to
450^F.

In a large bowl, stir together 3 1/2 cups of the flour, the masa, baking powde
r,
and salt. With a pastry cutter, blend in the butter and shortening until the
mixture resembles a coarse and slightly lumpy meal. Stir in the buttermilk unti
l a
soft, crumbly dough is formed. Sprinkle the work surface with half of the
remaining flour. Turn the dough out, gather it into a ball, and briefly knead i
t,
just until it holds together. Flatten the dough, sprinkle it with the rest of t
he
flour, and roll it out about 1-inch thick. With a round 3-inch cutter, form th
e
biscuits, transferring them to 2 ungreased baking sheets and spacing them about
2-inches apart. Gather the scraps into a ball, roll it out to 1-inch thick, and
cut out the remaining biscuits.

Set the baking sheets on the racks and bake about 15 minutes, exchanging the
position of the sheets on the racks from top to bottom and from front to back a
t
the halfway point, or until the biscuits are golden and crisp. Serve hot or war
m.
Makes 12.

Author's Comments: These jumbo, Texas-size biscuits include a generous measur
e
of masa harina de maiz, the specially treated ground corn that is the basis for
tortillas, tamales, and other Southwestern staples.
Because the masa contains no gluten, these biscuits are remarkably tender, with
a
distinctive but subtle flavor like that of a corn tortilla. They're particularl
y
good split, buttered, and topped with jalapeno jelly.

FROM: The El Paso Chile Company's Texas Border Cookbook
Food & Wine RT [*] Category 2, Topic 29 Message 207 Tue Dec 01, 1992 J.APPLEBU
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