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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Faisal Rheeman
[email protected]I love a good biscuit, and these heirloom rye biscuits are some of the best I've ever had. They're flavorful, fluffy, and have the perfect amount of crunch. I'll definitely be making these again and again.
NANAMU NANA
[email protected]I'm not much of a baker, but these biscuits were so easy to make that even I could handle it. They turned out great and were a big hit with my family. I'll definitely be making them again.
Jessica “Jess” Beaman
[email protected]These biscuits were a hit at my recent dinner party. I served them with a variety of spreads and toppings, and everyone loved them. They're definitely a crowd-pleaser!
Susmita Das
[email protected]I'm new to sourdough baking, and these biscuits were a great place to start. They were easy to make and turned out delicious. I'm excited to try more sourdough recipes in the future.
mazhar pasha
[email protected]This was my first time making biscuits, and I'm so glad I chose this recipe. The instructions were clear and easy to follow, and the biscuits turned out perfectly. I'm definitely a biscuit convert now!
Hasso Khan
[email protected]I experimented with different toppings for these biscuits. I tried a savory version with melted cheese and bacon, and a sweet version with cinnamon sugar. Both were amazing! I love that this recipe is so versatile.
Rupesh Sharma.
[email protected]I made these biscuits with whole wheat flour and honey instead of sugar. They were still delicious and had a nice nutty flavor. I'm glad I found a healthier way to enjoy my favorite comfort food.
Tika Poudel
[email protected]I'm a purist when it comes to biscuits, and these definitely passed the test. They had the perfect balance of flakiness and tenderness, and the flavor was spot-on. I'll be making these for my family for years to come.
SALEEM AHMAD
[email protected]These biscuits were a lifesaver on a busy weeknight. They were quick and easy to make, and my kids loved them. I'll definitely be making these again!
Nkosi Msibi
[email protected]I added a teaspoon of caraway seeds to the dough for a little extra flavor. It gave the biscuits a nice savory touch that paired well with the sharp cheddar cheese I served them with.
Geovanny Hernandez
[email protected]These biscuits were super easy to make and they turned out great! I didn't have any buttermilk on hand, so I used regular milk with a tablespoon of vinegar, and they still came out fluffy and delicious. Definitely a keeper recipe.
Gulbaz Waseem
[email protected]I love the tangy sourdough flavor that comes through in these biscuits. They're perfect for a hearty breakfast or lunch, and they also make great sandwiches. I'll definitely be making these again!
Shanawar Zaheer
[email protected]I've been searching for a good heirloom rye biscuit recipe for ages, and this one definitely fits the bill. The biscuits turned out light and fluffy on the inside, with a crispy exterior that shattered satisfyingly with each bite.
Barbie Zulu
[email protected]These biscuits were a delightful addition to my brunch spread. They had a lovely rustic charm and a subtle nutty flavor that complemented the creamy butter and tangy jam perfectly.