RIZ Biscuits

Name: RIZ Biscuits
Ingredients: 1 cup buttermilk scalded and cool to lukewarm; 1 cake yeast; % teaspoon soda; 2 tablespoons melted shortening; 2 tablespoons sugar; 1 teaspoon salt; Add about 2% cups flour or enough to make a soft dough

From Shallowford cookery, 1951

Recipe by Mrs. Bobby Longest

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1625Calories

42 gProtein

279 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1625 kcal

Protein42 g

Carbohydrates279 g

Fiber0 g

Sugars37 g

Total Fat39 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.8 g

Omega-30.5 g

Cholesterol27 mg

Sodium2597 mg

Potassium756 mg

Calcium342 mg

Iron18 mg

Magnesium108 mg

Phosphorus546 mg

Zinc3.2 mg

Copper0.6 mg

Manganese2.4 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A115 mcg

Vitamin E1.8 mg

Vitamin K15 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)21 mg

Folate514 mcg

Choline36 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 14. The excerpt below is the record exactly as published.

RIZ Biscuits 1 cup buttermilk scalded and cool to lukewarm, then add: 1 cake yeast % teaspoon soda 2 tablespoons melted 2 tablespoons sugar shortening 1 teaspoon salt Mix together above ingredients and blend well. Add about 2% cups flour or enough to make a soft dough

Cook this with the app: pantry check, scaling, and the assistant.