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15 min.
13 min.
15 biscuits

Riz Biscuits


  • No-Stick Cooking Spray
  • 1 (1/4 oz.) package active dry yeast
  • 1/4 cup warm water, (105 to 115ºF)
  • 2 1/2 cups Martha White® Self-Rising Flour
  • 3 tablespoons sugar
  • 1/3 cup All-Vegetable Shortening
  • 3/4 cup plus 2 tablespoons buttermilk
  • 2 tablespoons butter, melted

Preparation Directions

  1. SPRAY a large cookie sheet with no-stick cooking spray. Dissolve yeast in warm water in small bowl.
  2. COMBINE flour and sugar in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add yeast mixture and buttermilk; stir until soft dough forms.
  3. KNEAD dough gently on well-floured surface 30 to 45 seconds. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on prepared cookie sheet. Cover; let rise in warm place (80 to 85ºF) until almost doubled in size, about 1 hour.
  4. HEAT oven to 375ºF. Uncover dough; bake 12 to 15 minutes or until biscuits are golden brown. Brush hot biscuits with melted butter.

Nutritional Information Per Serving

Serving Size (1/15), Calories 190 (Calories from Fat 60), Total Fat 7g (Saturated Fat 2g, Trans Fat g), Cholesterol 10mg, Sodium 390mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 8g), Protein 6g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Vitamin D %, Calcium 20%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.