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Ingredients
- 3/4 cups all-purpose flour
- 1/2 cups masa corn flour
- 2 Tbs plus 1 tsp. baking powder
- 1 tsp salt
- 1 stick unsalted butter chilled, cut into small pieces
- 1/2 cup solid vegetable shortening chilled, cut into small pieces
- 2 cups cultured buttermilk chilled
Ingredients
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Instructions
- Position racks in upper and middle thirds of oven and preheat 450F.
- In a large bowl, stir together 3 ½ cups of the flour, masa, baking powder, and salt.
- With a pastry cutter, blend in butter and shortening until 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 dough out, gather into a ball, and briefly knead, just until it holds together.
- Flatten dough, sprinkle with rest of flour, and roll out about 1-inch thick.
- With a round 3-inch cutter, form biscuits, transferring them to 2 ungreased baking sheets and spacing about 2" apart.
- Gather scraps into a ball, roll out to 1-inch thick, and cut out remaining biscuits.
- Makes 12 large biscuits. (Fran's notes: I used a 1 ¾" biscuit cutter for tiny appetizer size biscuits. These are especially good with jalapeno jelly.)