Sourdough Riz Biscuits
Yield
1 servingPrep
30 minCook
30 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
warm |
|
| 2 | teaspoons |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
sourdough starter
|
* |
| ½ | cup |
butter
or shortening |
|
| 1 | cup |
monterey jack cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
warm |
|
| 1E+1 | ml |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
sourdough starter
|
* |
| 118 | ml |
butter
or shortening |
|
| 237 | ml |
monterey jack cheese
|
*
|
Directions
Dissolve yeast in warm milk to which sugar has been added.
Mix remaining dry ingredints in medum bowl, cut in butter with pastry cutter to resemble cornmeal.
Mix in 1 cup shredded cheese.
Blend starter into dissolved yeast and stir all lightly into flour mixture until ball just forms.
Roll out ½-inch thick on well-floured board, flouring top as needed just to keep from sticking to rolling pin.
Cut out and quickly place on buttered baking pan, barely touching.
(work fast, they get sticky quickly).
Put in draft-free place to rise, for about 1 hour or in refrigerator for about 4 hours.
Bake at 425~ for 25 minutes until nicely browned.
Serve warm with butter.
