Masa Harina Biscuits
These tender fluffy masa harina biscuits are everything! They're kind of a cross between a classic biscuit and a corn muffin, and the perfect accompaniment to chilis, soups, and stews of all sorts.
Servings: 12 biscuits
Calories: 233kcal
Equipment
- 2 1/2 inch biscuit cutter
Ingredients
- 1 1/4 cups cold cultured buttermilk
- 1 Tbsp honey
- 2 cups all purpose flour
- 1 cup masa harina
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp cold salted butter, cut in pieces
Instructions
- Preheat oven to 425F
- Mix the buttermilk and honey and set aside.
- Put the dry ingredients (flour, masa harina, baking powder, baking soda, and salt) in the bowl of the food processor and pulse to combine.
- Add the cold butter, in pieces, to the machine.
- Pulse in the cold butter, about 25 pulses, to combine and create a coarse crumbly mixture.
- Slowly add in the buttermilk, while pulsing, until the dough comes together.
- Turn the dough out onto a floured surface and bring the dough together, adding a little flour if it's too wet and to prevent sticking.
- Pat or roll to about 1 inch thick and cut into biscuits. I used a 2 1/2 inch round biscuit cutter. You'll get about 10+ biscuits. Note: it helps to flour the edges of the biscuit cutter between cuts to prevent sticking.
- Place them on parchment paper or a Silpat liner and bake at 425 for about 15 minutes. They don't get brown, so don't overcook waiting for them to take on color.
- Serve hot out of the oven (my preference!) with butter or honey.
Nutrition
Calories: 233kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 271mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg