Buff Strickland
Short on time? Whip up these quick and easy buttermilk biscuits in 40 minutes flat.
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Yields: 12
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
Save Recipe- 2 1/4 c. all-purpose flour, spooned and leveled
- 1 1/2 c. “tamale-style” masa harina, plus more for work surface and kneading
- 2 tbsp. baking powder
- 2 tsp. Kosher salt
- 1/2 c. cold unsalted butter (1 stick), cut into pieces, plus 1 tablespoon, melted, divided
- 2 c. whole buttermilk
Directions
- Step 1Preheat oven to 450°F. Stir together flour, masa harina, baking powder, and salt in a bowl. Cut cold butter into flour mixture with two knives or a pastry blender until crumbly and mixture resembles small peas. Stir in buttermilk with a fork until dough forms.
- Step 2Turn dough out onto a work surface lightly dusted with masa harina. Knead just until dough comes together; add additional masa harina, 1 tablespoon at a time, if dough is too sticky.
- Step 3With floured hands, pat dough into a 1 1/4-inch-thick rectangle. Cut dough in half and stack halves on top of each other; repeat 2 more times. Pat dough to 1- to 1 1/4-inch thickness. Cut biscuits with a floured 2 1/2-inch round cutter; reform scraps. Place biscuits, almost touching, on baking sheet.
- Step 4Brush tops of biscuits with half of melted butter. Bake until golden brown, 15 to 18 minutes. Brush with remaining melted butter and serve warm with Texas-Style Pimento Cheese.
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