Masa Biscuits

By Marian Cooper CairnsPublished: Nov 2, 2017

Buff Strickland

Yields:

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Short on time? Whip up these quick and easy buttermilk biscuits in 40 minutes flat.

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Ingredients

2 1/4 cups all-purpose flour, spooned and leveled
1 1/2 cups “tamale-style” masa harina, plus more for work surface and kneading
2 Tbsp. baking powder
2 tsp. Kosher salt
1/2 cup cold unsalted butter (1 stick), cut into pieces, plus 1 tablespoon, melted, divided
2 cups whole buttermilk

1. Step 1Preheat oven to 450°F. Stir together flour, masa harina, baking powder, and salt in a bowl. Cut cold butter into flour mixture with two knives or a pastry blender until crumbly and mixture resembles small peas. Stir in buttermilk with a fork until dough forms.
2. Step 2Turn dough out onto a work surface lightly dusted with masa harina. Knead just until dough comes together; add additional masa harina, 1 tablespoon at a time, if dough is too sticky.
3. Step 3With floured hands, pat dough into a 1 1/4-inch-thick rectangle. Cut dough in half and stack halves on top of each other; repeat 2 more times. Pat dough to 1- to 1 1/4-inch thickness. Cut biscuits with a floured 2 1/2-inch round cutter; reform scraps. Place biscuits, almost touching, on baking sheet.
4. Step 4Brush tops of biscuits with half of melted butter. Bake until golden brown, 15 to 18 minutes. Brush with remaining melted butter and serve warm with Texas-Style Pimento Cheese.