Wild Rice Shortcake Biscuits
- 3 1/4 cup bread flour
1 cup wild rice
1 tsp salt
2 tbsp sugar
2 tbsp double acting baking powder
1/2 cup unsalted butter
1 3/4 cup half & half
Preheat oven to 400°F. Sift the dry ingredients together well. Cut in the butter well. Stir in the half & half and form and ball. Knead dough briefly and pat or roll out to 1 inch think. Use 2 inch cutter and place biscuits on ungreased baking sheet as close together as possible and bake until they sound hollow when tapped.
12 large biscuitsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council