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Riz Biscuits Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups flour
1 tsp. salt
1 tsp. baking powder
1 Tbsp sugar
1 tsp. baking soda
1/2 cup shortening (I recommend Spectrum Naturals Non-Hydrogenated Vegetable Shortening)
1 cup buttermilk, lukewarm
1 pkg. dry yeast
2-4 Tbsp. butter, melted
Directions:
Directions:
Heat buttermilk in microwave until lukewarm (do not overheat or the milk will curdle and it will kill the yeast). Mix the package of yeast into buttermilk and allow to dissolve. Sift dry ingredients into mixing bowl. Add shortening and cut in with pastry blender until resembles coarse crumbs. Gently stir in buttermilk mixture until just incorporated, do not over mix. Turn onto floured surface and gently knead briefly, it will be a very soft dough. Roll out to about 1/2 inch thickness and cut with a floured 2 inch biscuit cutter, or the top of a glass. Place on baking sheet and brush generously with melted butter. You can leave them as is, or you can fold the biscuit over for Parker House style rolls, or you can place half the rounds on a baking sheet and butter, then place the remaining rounds on top and butter again for pull apart rolls. Whatever way you choose, let stand in warm place for about 1 1/2 hours, or until nearly doubled in size. Preheat oven to 425 F and bake rolls for 8-12 minutes or until golden brown.

 

 

 

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