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Epicurious

Riz Biscuits

Recipe information

  • Yield

    yields 18-24 biscuits

Ingredients

One 1/4-ounce package dry yeast
1 cup warm buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup vegetable shortening
Melted butter

Preparation

  1. Dissolve the yeast in the milk; add the baking soda. Sift together the flour, sugar, baking powder, and salt. Cut the shortening into the flour with a fork. Stir the yeast mixture into the flour mixture with a spoon. Dust a rolling pin with additional flour and roll the dough out thin; brush with melted butter. Fold the dough over into a double thickness and brush the top with melted butter. Cut into rounds with a small biscuit cutter. Place the rounds of dough on a greased baking sheet and let rise for 1 hour. Preheat the oven to 425 degrees. Bake the biscuits for 10 to 12 minutes, or until lightly browned.

Paula Deen's Kitchen Classics
TagsBiscuitPastriesYeastButtermilkDairySideBreakfastBrunchDinnerVegetarianNut FreeEasyBakingCookbooks
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