Back to Rye Drop Biscuits

Print Options


Card Sizes

Rye Drop Biscuits Recipe

Rye Drop Biscuits Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

1 each: 195 calories, 13g fat (8g saturated fat), 84mg cholesterol, 309mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 3g protein.

Reviews for Rye Drop Biscuits

Sort By :

Average Rating
dcrain02 User ID: 1613218 37441
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."

hal47 User ID: 1058650 30997
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"

Loading Image