Masa Biscuits

Marian Cooper Cairns · countryliving.com · 2017 · 12

Against 321 biscuit recipes

Less fat than 95% of recipes and no sugar, unlike 69%.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

Less fat than 95% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).
Leavening in the middle half of recipes: 4.3% of the flour weight against the typical recipe's 5.1%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 1/4 c. all-purpose flour, spooned and leveled≈ 281 g
1 1/2 c. “tamale-style” masa harina, plus more for work surface and kneading≈ 356 g
2 tbsp. baking powder≈ 28 g
2 tsp. Kosher salt≈ 8 g
1/2 c. cold unsalted butter (1 stick), cut into pieces, plus 1 tablespoon, melted, divided≈ 128 g
2 c. whole buttermilk≈ 488 g

flour 637 gbatter 1288 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.