Best Riz Biscuits Recipes
MARTHA WHITE "HOT RIZE" BISCUITS
[DRAFT]
Provided by Food Network
Time 31m
Yield 14 Biscuits
Number Of Ingredients 5
Steps:
- HEAT oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. KNEAD dough on lightly floured surface just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet. BAKE 10 to 12 minutes or until golden brown. Serve warm. VARIATIONS: OLD-FASHIONED BUTTERMILK BISCUITS: Substitute ¾ cup plus 2 tablespoons buttermilk for milk; add ¼ teaspoon baking soda to flour, if desired.
RIZ BISCUITS
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories Breads
Time 45m
Yield 18 biscuits, 18 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle yeast over 1/4 C lukewarm water, DO NOT STIR.
- Let stand 5-10 min, stir until yeast is dissolved.
- Sift dry ingredients together.
- Cut in Shortening.
- Stir in buttermilk and yeast.
- Shape into a ball on a lightly floured board.
- Knead lightly.
- Roll out to 1/4 inch thick.
- Cut with a floured 2 inch biscuit cutter.
- Place half of the rounds on a greased baking sheet.
- Brush with melted butter.
- Place remaining rounds on top
- Brush with melted butter.
- Let rise until doubled in bulk.
- Bake at 425* for 10-12 min or until golden brown.
Nutrition Facts : Calories 105.8, Fat 3.8, SaturatedFat 1.4, Cholesterol 3.7, Sodium 181.9, Carbohydrate 15.2, Fiber 1, Sugar 1.1, Protein 2.9
ANGEL BISCUITS
I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through county home demonstration agents, I obtained the names of the local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldn't stop talking about "this fantastic new biscuit recipe" that was all the rage-something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Woman's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. "I remember her saying, 'I've got a wonderful new biscuit recipe. It's got yeast in it.' " Others I've queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called "bride's biscuits." They are virtually foolproof.
Provided by Jean Anderson
Yield Makes about 2 1/2 dozen biscuits
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400°F.
- 2. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
- 3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
- 4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love