Tender, fluffy masa harina biscuits are everything! They're like a biscuit-corn muffin hybrid and go well with chilis, soups, and stews.
– 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 piece
Preheat oven to 425F. Reserve buttermilk-honey mixture. Put flour, masa harina, baking powder, baking soda, and salt in a food processor and pulse to mix.
pulping masa harina cookie ingredients Add cold, cut butter to the machine. Buttering biscuits Mix in the cold butter with 25 pulses to make a coarse crumbly mixture.
making food processor cookie dough Slowly add buttermilk while pounding to form dough. masa harina biscuit dough in food processor
Add flour if the dough is too wet and to prevent sticking as you bring it together on a floured surface. masa harina biscuit dough
Roll or pat 1 inch thick and cut into biscuits. A 2 1/2-inch round biscuit cutter was utilized. Expect 10+ biscuits. To avoid sticking, powder the biscuit cutter edges between cutting.
biscuit dough cutting Bake them for 15 minutes at 425 on parchment paper or Silpat liners. Don't overcook to turn brown—they don't.
Ready to bake masa harina cookies I like it best when it's hot from the oven and served with honey or butter.