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 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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