Tender Rye Biscuits

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Yield: 16 2" biscuits

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Craving a slice of rye bread, but no time to babysit yeast dough today? Whip up a batch of these tender rye biscuits, soft and fluffy from added sour cream and full of flavor. Like your favorite rye bread, just faster!

Tender Rye Biscuits

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 2" biscuits
Published: 02/06/2012

Ingredients

  • 2 1/2 cup King Arthur Perfect Pastry Blend
  • 1/2 cup pumpernickel or medium rye flour
  • 1 tablespoon Bakewell Cream*
  • 1 1/2 teaspoons baking soda*
  • 1 teaspoon salt
  • 1/2 teaspoon Deli Rye Flavor (optional, but makes a big difference)
  • 4 tablespoons unsalted butter, chilled and diced
  • 1/2 cup cold sour cream
  • 3/4 cup cold milk

Tips from our bakers

  • No Bakewell Cream? Use 1 tablespoon baking powder + 1/4 teaspoon baking soda instead.
  • For a sturdier biscuit, substitute 2 1/3 cups King Arthur Unbleached All-Purpose Flour for the Perfect Pastry Blend.

Directions

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1) Preheat the oven to 400°F and lightly grease a baking sheet, or line it with parchment paper.

2) In a medium-sized bowl, whisk together the flours, Bakewell Cream, baking soda, salt, and Deli Rye Flavor, if using.

3) Using your fingers or a pastry blender, cut the cold butter into the dry ingredients until the mixture resembles chunky granola.

4) Combine the sour cream and cold milk, then pour all at once into the flour/butter mixture. Stir gently until just combined. Don't overwork, as this will make tough biscuits.

5) Turn the mixture out onto a lightly floured work surface and fold the dough over about 5 or 6 times, until it's a cohesive mass. Gently pat into a 8" square. Cut into 16 equal squares with a sharp knife or bench knife.

6) Transfer to the baking sheet, brush the tops lightly with milk or cream, and bake for 12 to 14 minutes. The biscuits will be light and well risen, with golden brown tops.

7) Serve warm with your favorite soups and stews, or break open and stuff with corned beef and a dollop of sauerkraut.

Yield: 16 biscuits.

Reviews

1
  • star rating 02/19/2015
  • Bill from Sloansville, NY
  • We enjoy the flavor that the rye flour adds. We only had 1/4 cup sour cream so used 1/4 cup yogurt and they turned out well.
  • star rating 03/15/2012
  • jrjoyce1000 from KAF Community
  • The mild rye flavor was enjoyable, but the biscuits did not brown. They were not visually appealing :(
    These biscuits do not brown up as much as regular biscuits. Sorry that you didn't care for the look, but glad you enjoyed the taste. MJR @ KAF
  • star rating 03/07/2012
  • Hassondi from KAF Community
  • I had all the ingredients for this recipe including the deli rye flavor in my pantry as well as left over corned beef in the refrigerator. Since I was having a few guests over for lunch I just had to try this recipe. It didn't disappoint. None of us have ever had a rye biscuit but now it won't be our last experience since this recipe produced such tasteful, light biscuits. Everyone raved about them!
  • 03/03/2012
  • mustangmike from KAF Community
  • Question...if I don't have bakewell cream it says add 1/4 tsp of baking soda to 1 tbls of BP is this an extra 1/4tsp to the already 1 1/2 called for a total of 1 3/4 tsp of baking soda?
    No, this amount would not be in addition to, it would be a replacement. ~Amy
1
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