Position racks in the upper and middle thirds of the oven and preheat the oven to 450^F.

In a large bowl, stir together 3.5 cups of the flour, the masa, baking powde r, and salt. With a pastry cutter, blend in the butter and shortening until the mixture resembles a coarse and slightly lumpy meal. Stir in the buttermilk unti l a soft, crumbly dough is formed. Sprinkle the work surface with half of the remaining flour. Turn the dough out, gather it into a ball, and briefly knead i t, just until it holds together. Flatten the dough, sprinkle it with the rest of t he flour, and roll it out about 3 cm thick. With a round 8 cm cutter, form th e biscuits, transferring them to 2 ungreased baking sheets and spacing them about 5 cm apart. Gather the scraps into a ball, roll it out to 3 cm thick, and cut out the remaining biscuits.

Set the baking sheets on the racks and bake about 15 minutes, exchanging the position of the sheets on the racks from top to bottom and from front to back a t the halfway point, or until the biscuits are golden and crisp. Serve hot or war m. Makes 12.

Author's Comments: These jumbo, Texas-size biscuits include a generous measur e of masa harina de maiz, the specially treated ground corn that is the basis for tortillas, tamales, and other Southwestern staples. Because the masa contains no gluten, these biscuits are remarkably tender, with a distinctive but subtle flavor like that of a corn tortilla. They're particularl y good split, buttered, and topped with jalapeno jelly.

FROM: The El Paso Chile Company's Texas Border Cookbook Food & Wine RT [*] Category 2, Topic 29 Message 207 Tue Dec 01, 1992 J.APPLEBU RY [AppleDebbie] at 03:05 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbo ok echo moderator at net/node 0.8