Caraway Wheat Biscuits Recipes

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RYE BISCUITS



Rye Biscuits image

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

1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon caraway seeds
1/8 teaspoon salt
2 tablespoons cold butter
1 egg
1 tablespoon half-and-half cream

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.

SAVORY HERB BISCUITS (SAGE AND CARAWAY) WITH GARLIC BUTTER



Savory Herb Biscuits (Sage and Caraway) With Garlic Butter image

Great dinner biscuits warm from the oven. Go nicely with soup & salad or the main course. If using self-rising flour omit baking powder & salt.

Provided by littleturtle

Categories     Breads

Time 20m

Yield 16 1 3/4, 16 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 cups flour
1 1/4 teaspoons caraway seeds
1/2 teaspoon sage leaf, crumbled
1/4 teaspoon dry mustard
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup 2% low-fat milk
1/4 cup butter, melted
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 450°F.
  • Lightly grease a cookie sheet with olive oil.
  • In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
  • Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
  • Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
  • Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
  • Roll out dough into a circle about 1/2" thick.
  • Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
  • Gather up scraps of dough and re-roll and cut out remaining biscuits.
  • Place on greased cookie sheet about 1/2 inch apart.
  • Bake for 10-12 minutes (until golden brown).
  • Mix garlic powder in butter.
  • Serve biscuits hot with garlic butter.

Nutrition Facts : Calories 132.6, Fat 8.2, SaturatedFat 3, Cholesterol 8.5, Sodium 238.9, Carbohydrate 12.8, Fiber 0.5, Sugar 0.6, Protein 2.1

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