Directions
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour, masa harina, baking powder, baking soda, and salt. Whisk to combine.
Add the cold, cubed butter to the dry ingredients and mix. Use a pastry cutter, metal spatula, or fork to cut the butter into the flour mixture. The goal is to incorporate butter until the mixture resembles coarse crumbs.
Pour the cold buttermilk and the honey into the flour and butter mixture. Gently mix the ingredients until the dough comes together. It’s important not to overmix; the dough should be shaggy: lumpy yet well mixed (no dry spots of flour), and not completely smooth.
Turn the dough onto a floured surface (use masa harina in place of flour if you want to punch up the color of your biscuits). Then, use your hands to flatten and push the dough away from you using the heel of your hand. This process creates flaky layers by layering the butter into the dough. Fold the dough over on itself, give it a quarter turn, and repeat the process one more time. Be gentle and quick to avoid melting the butter.
Pat out the dough to about 1 inch thickness. Use a 2½-3-inch biscuit cutter or cookie cutter to cut out the biscuits. Press straight down without twisting the cutter to ensure even rising during baking.
Bring any leftover biscuit dough together and give it a quick fold, then cut out additional biscuits.
Place the cut biscuits on the prepared baking sheet. Bake in the preheated oven for about 15 minutes. There is no need to wait for the biscuits to brown, this will cause the biscuits to overcook.
Allow the biscuits to cool for a few minutes before serving. Enjoy your flaky biscuits with your favorite toppings like jam, butter, or gravy.
Recipe Note
If you’d like to make more than one color of biscuits, simply divide the
dry ingredients in half, using, for example, red masa in one half and
yellow in the other. Halve the wet ingredients and proceed with each
batch according to the recipe. This will make 6 biscuits of each color.
15 comments
I made these with the blue masa and it is so good. My family ate it up and since they where described as having a corn taste (since the masa obviously) i made one with diced Colby Jack and Jalepeno. They turned out delicious! On the drier side a little bit but its great with honey butter.
Love these! They make excellent breakfast sandwiches.
Hi Alicia Jo, thanks for the question! We haven’t tested it ourselves with shortening, but it could work. If you give it a try, we would love to hear how it turns out. Please report back!
Can I substitute shortening for the butter? I do not do dairy. Already have a formula to make “almond” buttermilk.
Hi Rory! We wouldn’t recommend using a stand mixer for these since the dough needs minimal mixing. A gentle hand mixing will give you the best results! Let us know if you have additional questions!
Can I use a kitchen aid mixer for these??
Cornscuits! Just made these today to go with a pot of Amarillo beans. They are extremely delicious. I will be making these on a regular basis. Since this was my first time making them, I used premade flour and Masienda yellow masa harina. Next time, I will mill my flour and the masa harina. Your heirloom corn is a wonderful product, and I enjoy nixtamalizing and drying it for masa harina! Thank you so much for the recipe and for selling such great, healthy ingredients.
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240 g AP
120 g masa
14 g baking powder
3 g baking soda
3 g salt
168 g butter
284 g buttermilk
16 g honey
I made it with homemade better batter gluten free flour and they were delicious! My flour was dry, so I needed to add more liquid. I used 2 cups of the flour.
284g of flour
142g Heirloom Corn Masa Harina
9g baking powder
2g baking soda
2g salt
12 tbsp butter frozen
1 1/4 c buttermilk cold
1 Tbsp honey (I skipped)