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 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, 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 at the halfway point, or until the biscuits
are golden and crisp. Serve hot or warm.
Makes 12.
Author's Comments: These jumbo, Texas-size biscuits include a
generous measure 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 particularly good split, buttered, and topped with
jalapeno jelly.
FROM: The El Paso Chile Company's Texas Border Cookbook
Food & Wine RT
Tue Dec 01, 1992 at 03:05 EST
J.APPLEBURY [AppleDebbie]
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
