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Meet the Breakfast Taco’s New Nemesis
I love a biscuit with personality. The buttery Southern staple can be zhuzhed up by folding cheese, pickles, or bacon fat into the dough, or seasoning it with chili powder or smoked paprika. I decided to go a more Mexican route by mixing masa harina into the base. Masa harina is flour made from nixtamalized corn, and it adds a spectacular corn-tortilla flavor and texture to biscuits.Incorporating masa into unexpected baked goods has been trending in Texas, with Austin’s Comadre Panadería and Mercado Sin Nombre serving a masa sugar cookie and a masa “Twinkie,” respectively.This masa biscuit makes a breakfast sandwich so good, it might rival a classic breakfast taco. I like to split each biscuit in half and add an over-medium fried egg, with…The post Meet the Breakfast Taco’s New Nemesis appeared first on Texas Monthly.