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Ingredientes
- 3 3/4 c. Unbleached A-P flour
- 1 1/2 c. Masa harina de maiz
- 2 Tbsp. Plus 1 ts baking pwdr
- 1 tsp Salt
- 4 ounce Unsalted butter, well-refrigeratecut into small pcs
- 1/2 c. Solid vegetable shortening, well-chilled, cut into small pcs
- 2 c. Cultured buttermilk,chilled
Direcciones
- 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 c. of the flour, the masa, baking pwdr, and salt. With a pastry cutter, blend in the butter and shortening till the mix resembles a coarse and slightly lumpy meal. Stir in the buttermilk till 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 till 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 min, exchanging the position of the sheets on the racks from top to bottom and from front to back at the halfway point, or possibly till the biscuits are golden brown and crisp.
- Serve warm or possibly hot.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 160 | |
| Calories from Fat 146 | 91% |
| Total Fat 16.57g | 21% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 2.86g | |
| Cholesterol 22mg | 7% |
| Sodium 919mg | 38% |
| Potassium 64mg | 2% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.96g | 1% |
| Protein 1.43g | 2% |
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