*  Exported from  MasterCook  *
 
                               MASA BISCUITS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 3/4   c            Unbleached A-P flour
    1 1/2   c            Masa harina de maiz
    2       tb           Plus 1 ts baking powder
    1       t            Salt
    4       oz           Unsalted butter, well-chill
                         -cut into small pieces
      1/2   c            Solid vegetable shortening,
                         -well-chilled, cut into
                         -small pieces
    2       c            Cultured buttermilk,chilled
 
   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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