Rye Biscuits 1908 Food

RYE DROP BISCUITS

Rye Drop Biscuits image

"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

Ingredients

1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon dried parsley flakes
1/8 teaspoon salt
1/4 cup cold butter
1 egg
1 tablespoon milk

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.

HEIRLOOM RYE BISCUITS

Heirloom Rye Biscuits image

Provided by Food Network

Time 45m

Yield 6 biscuits

Number Of Ingredients 11

Ingredients

1/2 cup rye flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus 1/4 cup for dusting
1 stick unsalted butter, very chilled and diced
1 cup buttermilk, chilled
Strawberry Jam, recipe follows
1 pound strawberries, hulled and roughly chopped
1 1/3 cup sugar
1/2 teaspoon lemon zest plus juice of half a lemon

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

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

Ingredients

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.