"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."
- 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
- 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. Yield: 4 biscuits.
Originally published as Rye Drop Biscuits in Taste of Home August/September 2001, p10
Reviews for Rye Drop Biscuits
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review