**Rye Drop Biscuits: A Savory Twist on a Classic**
Rye drop biscuits, a delightful variation on the classic Southern staple, offer a unique flavor and texture that will tantalize your taste buds. These rustic biscuits, made with a blend of rye flour and all-purpose flour, boast a hearty, slightly tangy flavor that pairs perfectly with a variety of dishes. The addition of buttermilk and butter creates a moist, tender crumb, while the drop biscuit method ensures a quick and easy preparation. Whether you're looking for a savory breakfast treat, a hearty side dish, or a delicious snack, these rye drop biscuits are sure to satisfy. This article provides two delectable recipes: a classic rye drop biscuit recipe and a variation featuring bacon and cheddar cheese for an extra burst of flavor. So, gather your ingredients and let's embark on a culinary journey to create these irresistible rye drop biscuits.
DROP BISCUITS
Quick, easy Drop Biscuits. Tender, fluffy, and completely fuss free! So simple to whip up and they turn out perfectly every time.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
- Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
- In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
- Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.
Nutrition Facts : ServingSize 1 biscuit, of 12, Calories 123 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Fiber 1 g, Sugar 2 g
DROP BISCUITS
Drop biscuits are heavenly, and considering how little work they are to put together, they're also a real kitchen miracle. A few pantry staples and a hot oven are all you need for crunchy golden biscuits with soft interiors. They are excellent on their own, but a bit of butter and jam doesn't hurt either. Once you've nailed the basic version, try stirring in some cracked black pepper and Parmigiano-Reggiano, finely chopped tender herbs or chocolate chips.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
- Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 180 milligrams, Sugar 2 grams, TransFat 1 gram
DROP BISCUITS
Bake Ree Drummond's recipe for buttery Drop Biscuits from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 18 to 22 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.
- Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.
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.
Tips:
- Use fresh rye flour: Fresh rye flour will give your biscuits a better flavor and texture.
- Don't overmix the dough: Overmixing the dough will make your biscuits tough.
- Chill the dough before baking: Chilling the dough will help the biscuits rise evenly.
- Bake the biscuits in a hot oven: A hot oven will help the biscuits rise quickly and evenly.
- Serve the biscuits warm: Rye drop biscuits are best served warm out of the oven.
Conclusion:
Rye drop biscuits are a delicious and easy-to-make bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for a quick snack or a hearty meal. With their slightly tangy flavor and hearty texture, rye drop biscuits are a surefire hit with everyone who tries them. So next time you're looking for a delicious and satisfying bread, give rye drop biscuits a try. You won't be disappointed!
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