Recipe

Rye Biscuits Recipe

	Linebb956 / All my dishes 1 year, 8 months ago A couple years ago I went through a rye thing... Everything rye.. This recipe was given to me..by a Tupperware lady.. I love them with soups, split pea .... I have frozen the uncooked ones.. and prepare just like the boughten ones.. Try them if you ... More Prep:15m Cook:18m Servings:24	Linebb956
	unusual tasty

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Ingredients

1 1/2 cups all purpose flour

1 1/2 cups rye flour

2 tablespoons baking powder

1 teaspoon salt

1 teaspoon caraway seeds

1/3 cup shortening... I add a little extra.. not much about a teaspoon?

1 cup milk

Directions

Preheat oven to 375f

In a large mixing bowl combine flours, baking powder, salt and caraway seed.

Mix thoroughly

Cut in shortening till mixture loods like coarse crumbs.

Make a well in the center

Akk milk all at once

Stir just till dough clings together

Turn into a floured flat surface

Knead gently 10-12 strokes.

Roll or pat out to 1/2 inch thickness

Cut with a 2 inch floured cutter

Reroll trimmings to get about 24

Now... this is where I start guessing... It says to freeze...

I wrap and freeze part and bake the rest on a lightly greased pan in a 375f oven for about 15-18 minutes...

Serve with butter... with your soups..

Enjoy!

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Comments

rosemaryblue 1 year, 8 months ago said:
This is a great little recipe, because it is quick, yet you are getting the taste of rye flour. Know this is good with split pea soup! Thanks. :)

krumkake 1 year, 8 months ago said:
As a matter of fact, I LOVE rye, so this is a must try - I'm not so good w/yeast breads, but I think I can handle this one. And I love that I can freeze some to bake later...nothing like hot biscuits out of the oven on a chilly night!

sunny 1 year, 8 months ago said:
I too am on a rye kick now. I'll look forward to trying these.

anj 7 months, 3 weeks ago said:
I'm going to give these a try with buckwheat flour!

zoetheunicorn 7 months, 2 weeks ago said:
Im also going through an everything-rye phase :)
these sound awesome, i have a question about shortening..is that just butter/ magrarine?

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