Best 4 Rye Biscuits Recipes
In the realm of delectable baked goods, rye biscuits stand out with their distinctive flavor and hearty texture. These delectable treats are crafted from a blend of rye flour and all-purpose flour, resulting in a slightly tangy and nutty taste. Whether you prefer classic drop biscuits with their rustic charm or crave the sophisticated elegance of rolled biscuits, this article offers a comprehensive guide to creating these delightful morsels. Discover the art of making traditional rye biscuits, enhanced with the zest of caraway seeds, or delve into variations such as the savory cheese and herb biscuits, perfect for any occasion. With step-by-step instructions and helpful tips, this culinary journey promises to transform you into a rye biscuit baking extraordinaire.
Here are our top 4 tried and tested recipes!
RYE BISCUITS
With a yield of only four biscuits, this recipe from our Test Kitchen delivers fresh-baked goods without a lot of leftovers. The moist and flavorful bites come together in a mere 15 minutes.
Provided by Taste of Home
Time 15m
Yield 4 biscuits.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened., Drop batter into four mounds 2 in. apart on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown, Immediately remove to a wire rack. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 209mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 3g protein.
HEIRLOOM RYE BISCUITS
Provided by Food Network
Time 45m
Yield 6 biscuits
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F.
- Whisk together the rye flour, baking powder, baking soda, salt and 1 1/2 cups of the all-purpose flour in a large bowl. Cut in the butter with your hands until you have pea-size crumbs and the flour is coated with butter. Stir in the buttermilk.
- Dust a work surface with the remaining 1/4 cup flour.
- Pat the dough into a rectangle. Fold the dough over on itself a few times and pat out to a 1/2-inch thickness. Punch out 6 biscuits with a 2 3/4-inch ring mold or biscuit cutter and place in a 10-inch cast-iron skillet. Bake until golden brown, 12 to 14 minutes. Serve with Strawberry Jam.
- Add the strawberries, sugar and lemon zest and juice to a medium skillet set over medium-high heat and stir until thickened and a jammy consistency, 9 to 10 minutes.
RYE BISCUITS (1908)
This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This recipe is also unusual in that it calls for a small egg. Rumford Baking Powder is still being made, by the same company that makes Clabber Girl.
Provided by Chocolatl
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F (hot oven).
- Sift flour, baking powder and salt together.
- Cut in the shortening.
- Mix in egg and milk to make a light dough.
- Roll out on a lightly floured board and cut into biscuit shapes.
- Place on a lightly greased baking sheet.
- Bake until browned on top, about 15 minutes.
RYE DROP BISCUITS
"My husband, Ken, and I like these rich, rugged, melt-in-your mouth biscuits with any meal," says Nancy Zimmerman (right with Ken) from Cape May Court House, New Jersey. "They're so easy to make since you don't have to knead them or cut them out."
Provided by Taste of Home
Time 20m
Yield 4 biscuits.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flours, brown sugar, baking powder, parsley and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the egg and milk just until combined., Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 7-10 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 195 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 309mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh rye flour: This will give your biscuits a better flavor and texture.
- Don't overmix the dough: Overmixing will make the biscuits tough.
- Chill the dough before baking: This will help the biscuits hold their shape.
- Bake the biscuits in a hot oven: This will help them rise and brown evenly.
- Serve the biscuits warm: They're best when they're fresh out of the oven.
Conclusion:
Rye biscuits are a delicious and versatile bread that can be enjoyed in many different ways. They're perfect for breakfast, lunch, or dinner, and they can be served with a variety of toppings and sides. Whether you're a fan of classic buttermilk biscuits or you're looking for something a little different, rye biscuits are sure to please. So next time you're in the mood for a tasty and satisfying bread, give rye biscuits a try!
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