Ingredients

How to make it

  • 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!

Reviews & Comments 5

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  • zoetheunicorn 5 years ago
    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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  • anj 5 years ago
    I'm going to give these a try with buckwheat flour!
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  • sunny 6 years ago
    I too am on a rye kick now. I'll look forward to trying these.
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  • krumkake 6 years ago
    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!
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  • rosemaryblue 6 years ago
    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. :)
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