Sourdough Riz Biscuits
Submitted by gibbym
Tangy sourdough biscuits enriched with Monterey Jack cheese and yeast for savory flavor. Rise in fridge or at room temp for flexible timing.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThese cheese-spiked sourdough biscuits get extra lift from both sourdough starter and commercial yeast for reliability.
Monterey Jack melts into pockets throughout the tender dough, adding richness to the tangy sourdough base.
You can let them rise slowly in the fridge for convenience or quickly at room temperature when you’re in a hurry, making these adaptable to your schedule.
Pro Tips
- Work quickly when rolling and cutting as the dough gets sticky fast
- Butter the pan generously so biscuits release easily after baking
- The slow fridge rise (4 hours) develops more flavor than quick room-temp rise (1 hour)
- Serve warm with butter to let the melted cheese shine through
Ingredients
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. Bleand 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.
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