Best 4 Rye Biscuits Recipes
In the realm of culinary delights, few things can surpass the comforting aroma and delectable taste of freshly baked rye biscuits. With their slightly tangy flavor and dense, yet tender texture, these rustic treats have long been a beloved staple in kitchens across the globe. Whether you're a seasoned baker seeking to expand your repertoire or a novice cook looking for a simple yet satisfying recipe, this article will guide you on a journey to discover the best rye biscuit recipe that will leave you craving for more.
Let's cook with our 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 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.
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:
- Choose the right flour: Rye flour is the key ingredient in these biscuits, so choose a high-quality flour that is finely ground. You can also use a blend of rye flour and all-purpose flour, but the more rye flour you use, the denser the biscuits will be.
- Use cold butter: Cold butter will help to create a flaky texture in the biscuits. Cut the butter into small pieces and work it into the flour until it resembles coarse crumbs.
- Don't overmix the dough: Overmixing the dough will make the biscuits tough. Stir the ingredients together just until a dough forms.
- Chill the dough before baking: Chilling the dough will help to develop the flavor and make the biscuits less likely to spread in the oven.
- Bake the biscuits at a high temperature: A high oven temperature will help to create a crispy exterior and a fluffy interior.
Conclusion:
Rye biscuits are a delicious and versatile bread that can be enjoyed on their own or with a variety of toppings. With a few simple tips, you can make perfect rye biscuits at home. So next time you're looking for a quick and easy bread recipe, give rye biscuits a try!
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