Rye Biscuits Recipe
Rye Biscuits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

In a 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

Nutritional Facts

1 each: 148 calories, 8g fat (4g saturated fat), 70mg cholesterol, 209mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 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
  1. In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened.
  2. 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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rhiler User ID: 2066529 128977
Reviewed Apr. 28, 2010

"Delicious!! I make these often."

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