Buttermilk Rye Biscuits are tender, flaky, savory, and delicious with any sort of topping. Perfect for any time of the day!Jump to Recipe
Who doesn’t love a warm, homemade buttermilk biscuit?! I have been making these biscuits as long as I can remember–sometimes with straight wheat flour, but preferably with the addition of rye. The rye flavor adds a slight nuttiness and savory quality. By only using a small amount of rye in the total flour content, the biscuits stay light and fluffy and the flavor is just right for making tiny sandwiches or using in sweet preparations.
The Ingredients for Buttermilk Rye Biscuits:
A combination of all-purpose and rye flours is leavened with both baking powder and baking soda. The baking soda reacts with the acidity of the buttermilk in this recipe while the baking powder adds extra lightness to the dough. Buttermilk tenderizes the biscuits and helps create flaky layers. Use a high-quality butter for the best flavor.
The butter needs to be cold to prevent it from melting into the flour while it is “cut” in. Cutting the fat into the flour also begins the process of layering once the dough is formed. The end product should look like coarse meal.
Pour in the buttermilk and gently combine, taking care not to over mix.
Turn the dough out onto a floured surface and gently knead just to bring the scraps together to form a ball. Cut this ball in half and press one half down on the other, repeating this process twice more. Again–more layering in the dough!
Roll the dough out to a 1/2-inch thickness and use a biscuit cutter to form rounds.
Place the biscuits, evenly spaced, on a parchment-lined baking sheet.
Bake at 450 degrees until golden brown. Immediately brush the Buttermilk Rye Biscuits with melted butter once they come out of the oven.
Look at those lovely flaky layers!!
Serve the biscuits however you like. I think the combination of rye with cloudberry jam is my favorite, but any combo of butter, jam, savory spreads, meats or cheeses is fabulous!
The Buttermilk Rye Biscuits are also a perfect companion to my Dill & Chive Gazpacho.
Buttermilk Rye Biscuits
- Rolling Pin
- Biscuit Cutter
- 1 ½ cups unbleached all-purpose flour
- ½ cup rye flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 6 tablespoons unsalted butter, cut into small cubes
- ¾ cup buttermilk
- Additional butter for melting and brushing
- Preheat oven to 450° Fahrenheit.
- Sift all of the dry ingredients into a large bowl.
- Cut in the butter cubes using a pastry cutter, 2 knives or fingers until the mixture resembles coarse meal.
- Gently stir in the buttermilk just until the dough holds together. Be careful not to over mix or the biscuits will be tough.
- Turn the dough onto a lightly floured surface and knead gently with floured hands just to gather the dough into a ball. Cut the dough in half, place one half on top of the other and press down gently. Repeat twice more. This helps to create the layers within the biscuits.
- Roll out the dough to ½-inch thickness. Cut rounds with a biscuit cutter and place the biscuits on a parchment-lined baking sheet, leaving some space in between. Re-roll scraps once (I used a 2-inch biscuit cutter to create 24 biscuits).
- Bake biscuits for about 10-12 minutes or until golden brown. Immediately brush baked biscuits with melted butter using a pastry brush. This gives them a nice sheen and additional buttery flavor.
- Serve biscuits warm with butter or jam, use them for sandwiches or spreads, or serve them with soups.