Rye Biscuits Recipes
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
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.
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.
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
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 Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a 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 nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown, Immediately remove to a wire rack. Serve warm.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 17 g, Cholesterol 63.1 mg, Fat 7.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 243.9 mg, Sugar 3.5 g
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4.6/5 (463)Total Time 30 minsServings 6-7Calories 280 per serving
- Work the butter into the flour until the mixture is unevenly crumbly., Add the starter, mixing gently until the dough is cohesive., Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6" round about 1"-thick., Use a sharp 2 3/8" biscuit cutter to cut four rounds, cutting them as close to one another as possible.
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