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.
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[email protected]I love that this recipe uses sourdough starter. It gives the biscuits a delicious tangy flavor.
Dylan Charles
[email protected]These biscuits were a bit too crumbly for my taste. I think I would have preferred a more dense biscuit.
Mohiz Awan
[email protected]I've tried several rye biscuit recipes and this one is by far the best. The biscuits are light and fluffy, with a perfect balance of tang and sweetness.
Mark DB
[email protected]I made these biscuits for a potluck and they were a huge hit! Everyone loved them.
Fgutf Jtdbu
[email protected]These biscuits were so easy to make and they turned out so well! I will definitely be making them again.
Loloy Jagualing
[email protected]I love the tangy flavor of these biscuits. They're perfect for a quick and easy breakfast or snack.
Junahed Ahmed
[email protected]These biscuits were a bit dry. I think I would have added a little more butter or milk to the dough.
Ranzeet Thakuri
[email protected]I followed the recipe exactly and my biscuits turned out perfectly. They were so delicious and I will definitely be making them again.
claudette Welford
[email protected]These biscuits were a bit too dense for my taste. I think I would have preferred a lighter, flakier biscuit.
Frank C Lewis IV
[email protected]I've made these biscuits several times now and they're always a hit. They're so versatile, too. I've served them with everything from soups and stews to chicken and fish.
Robert Perales
[email protected]I tried this recipe and the biscuits turned out perfectly! They were golden brown and fluffy on the inside. My family loved them.
Kashif Shahzad
[email protected]These rye biscuits are delightful! They have a slightly tangy flavor and a tender, crumbly texture. I love that they're so easy to make, too. I'll definitely be making these again.