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Name: Masa Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/2 c Solid vegetable shortening,; 1 1/2 c Masa harina de maiz; 4 oz Unsalted butter, well-chill; 1 ts Salt; 2 c Cultured buttermilk,chilled; 2 tb Plus 1 ts baking powder; 3 3/4 c Unbleached A-P flour

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INGREDIENTS

1/2 c Solid vegetable shortening,
1 1/2 c Masa harina de maiz
4 oz Unsalted butter, well-chill
1 ts Salt
2 c Cultured buttermilk,chilled
2 tb Plus 1 ts baking powder
3 3/4 c Unbleached A-P flour

Servings

INSTRUCTIONS

Position racks in the upper and middle thirds of the oven and preheat the oven to 450F. In a large bowl, stir together 3 1/2 cups of the flour, the masa, baking powder, 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 until 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 it, just until it holds together. Flatten the dough, sprinkle it with the rest of the flour, and roll it out about 1-inch thick. With a round 3-inch cutter, form the biscuits, transferrring 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 at the halfway point, or until the biscuits are golden and crisp. Serve hot or warm. Note: masa is NOT the same thing as cornmeal. Stores catering to Hispanic population will have masa. Since masa contains no gluten, these biscuits are especially tender.

NOTES

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Masa Biscuits

1/2 c Solid vegetable shortening,
1 1/2 c Masa harina de maiz
4 oz Unsalted butter, well-chill
1 ts Salt
2 c Cultured buttermilk,chilled
2 tb Plus 1 ts baking powder
3 3/4 c Unbleached A-P flour

Position racks in the upper and middle thirds of the oven and preheat the  oven to 450F.    In a large bowl, stir together 3 1/2 cups of the flour, the masa, baking  powder, 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 until 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 it, just until it holds together. Flatten the  dough, sprinkle it with the rest of the flour, and roll it out about 1-inch  thick.  With a round 3-inch cutter, form the biscuits, transferrring 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 at the halfway point, or until the biscuits are golden and crisp.  Serve hot or warm.    Note: masa is NOT the same thing as cornmeal.  Stores catering to Hispanic  population will have masa.  Since masa contains no gluten, these biscuits  are especially tender.

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 12 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 6.3mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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