Rye Drop Biscuits Recipe
Rye Drop Biscuits Recipe photo by Taste of Home

Rye Drop Biscuits Recipe

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"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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 195 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 309 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.


  1. 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.
  2. 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. Yield: 4 biscuits.
Originally published as Rye Drop Biscuits in Taste of Home August/September 2001, p10

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Reviewed Nov. 23, 2014

"These biscuits were absolutely AMAZING. I doubled the recipe and in error forgot to double the butter. They still came out moist and crumbly and paired perfectly with our meal. They were easy to assemble and are going to be part of our regular rotation."

Reviewed Feb. 16, 2010

"Just tried this tonight. Dropped out two as written and added a few caraway seed on the others. Both were great. Thanks"

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