Rye Drop Biscuits Recipes

HEIRLOOM RYE BISCUITS

Steps:

• Heat the oven to 350 degrees F.
• Whisk together the rye flour, baking powder, baking soda, salt and 1 1/2 cups of the all-purpose flour in a large bowl. Cut in the butter with your hands until you have pea-size crumbs and the flour is coated with butter. Stir in the buttermilk.
• Dust a work surface with the remaining 1/4 cup flour.
• Pat the dough into a rectangle. Fold the dough over on itself a few times and pat out to a 1/2-inch thickness. Punch out 6 biscuits with a 2 3/4-inch ring mold or biscuit cutter and place in a 10-inch cast-iron skillet. Bake until golden brown, 12 to 14 minutes. Serve with Strawberry Jam.
• Add the strawberries, sugar and lemon zest and juice to a medium skillet set over medium-high heat and stir until thickened and a jammy consistency, 9 to 10 minutes.

DROP BISCUITS

Steps:

• Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
• In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
• Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
• In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
• Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.
• Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.

RYE BISCUITS (1908)

Steps:

• Preheat oven to 425°F (hot oven).
• Sift flour, baking powder and salt together.
• Cut in the shortening.
• Mix in egg and milk to make a light dough.
• Roll out on a lightly floured board and cut into biscuit shapes.
• Place on a lightly greased baking sheet.
• Bake until browned on top, about 15 minutes.

DROP BISCUITS

Steps:

• Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
• Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.