Buttermilk Rye Biscuits
Buttermilk Rye Biscuits are tender, flaky, savory, and delicious with any sort of topping. Perfect for any time of the day!
Equipment
- Rolling Pin
- Biscuit Cutter
Ingredients
- 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
Instructions
- 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.
Notes
Buttermilk Rye Biscuits are delicious with Dill and Chive Gazpacho!
Servings: 24 biscuits