- Hands-on time:
- 20 mins. to 25 mins.
- Baking time:
- 12 mins. to 15 mins.
- Total time:
- 35 mins. to 45 mins.
- 16 2" biscuits
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!
- 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
- 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.
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.