Multicolored Masa Biscuits – Masienda

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Cornbread 🤝 Biscuits

Cornbread 🤝 Biscuits

Baked Yellow and Red Masa Biscuits Topped with Honey

November 14, 2023

These incredibly tender, flaky biscuits are bursting with corn flavor thanks to our Heirloom Corn Masa Harina. We partnered with stone-milled wheat flour brand Hayden Flour Mills to create a recipe that brings the best parts of cornbread and biscuits to your holiday table. The only caveat? Your guests might just forget about the rest of the meal.

To get different colored biscuits, you can either split the recipe in half, using, for example, red masa for one half and yellow in the other, or double (or triple, or quadruple) it and divide the dry ingredients accordingly.

La Familia Masa Harina Bundle

Image of Multicolored Masa Biscuits

Multicolored Masa Biscuits

Miguel Guerrero

Rated 3.7 stars by 203 users

Servings

12 Biscuits

This recipe uses the Fraisage Method. This is a baking technique where cold butter is layered into biscuit dough through a process of flattening and folding. This method is essential for biscuits because it creates flaky layers in the final product, making them tender and delicious.

Ingredients

1 ¼ cups cold buttermilk
1 tbsp honey
2 cups all purpose flour (we like Hayden Flour Mills)
1 cup Heirloom Corn Masa Harina, choice of color
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
12 tbsp cold salted butter, cubed

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. Mix these dry ingredients together.
In a separate mixing bowl, mix the cold buttermilk and honey, then set it aside.
Add the cold, cubed butter to the dry ingredients and mix. Use a pastry cutter or metal spatula to cut the butter into the flour mixture. The goal is to incorporate butter until the mixture resembles coarse crumbs.
Pour the cold buttermilk with 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 lumpy yet well mixed (no dry spots of flour), and not completely smooth.
Now, we’ll incorporate the Fraisage Method. 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 4-5 times. 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.
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.

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