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.
- 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
- 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. Yield: 4 biscuits.
Originally published as Rye Biscuits in Cooking for 2 Winter 2005, p35
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