Riz Biscuits
Riz Biscuits are soft, flaky biscuits with a subtle yeast flavor, perfect for breakfast or brunch, appealing to those who enjoy tender, homemade baked goods.
Ingredients
Instructions
- Dissolve yeast in lukewarm buttermilk.
- Sift self-rising flour and sugar; cut in shortening until mixture resembles coarse crumbs.
- Mix and knead the dough until smooth.
- Roll out into 1/4-inch thickness. Cut into biscuit shapes and brush with melted butter.
- Place one biscuit on top of the other and let rise for about 1 hour or until doubled in size.
- Bake at 395°F (200°C) for 12 to 15 minutes until golden brown.
Tips & Substitutions
For best results, ensure your buttermilk is lukewarm to properly activate the yeast. If you don't have self-rising flour, you can substitute with all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt per cup. Knead the dough gently to keep the biscuits light and fluffy. You can also experiment with different fats, such as butter or even coconut oil, for varied flavors.
Serving Suggestions
These Riz Biscuits make a delightful addition to breakfast or brunch, served warm with butter and honey. They pair beautifully with Kelly'S Salad for a light lunch or as a side to soups and stews. You can also enjoy them with jam or alongside desserts like Becky'S Pecan Pie for a sweet treat.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. This will help maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Riz Biscuits contains roughly 350 calories, with 11g protein, 27g carbohydrates, and 23g fat. It is an excellent source of protein (22% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1126mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but it's recommended to add 1 tablespoon of vinegar or lemon juice to mimic the tanginess of buttermilk. Let it sit for about 5-10 minutes before using it in the recipe.
What can I do if my biscuits don't rise?
If your biscuits don't rise, it may be due to inactive yeast. Make sure your yeast is fresh and activated properly in the lukewarm buttermilk. Additionally, ensure you are not over-kneading the dough, which can lead to dense biscuits.
Can I freeze these biscuits?
Absolutely! You can freeze the uncooked biscuits after cutting them into shapes. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).