Ingredients for Rye Biscuits 1908
- Rye Flour
- 1 teaspoon salt
- 2 tablespoons Rumford baking powder
- 1/2 cup (1 stick) cold unsalted butter
- Egg
- 1/2 cup milk
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How to Make Rye Biscuits 1908
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons Rumford baking powder, and 1 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, lightly beat 1 small egg with 1/2 cup milk. Add this to the dry ingredients and stir gently until just combined. Do not overmix!
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1/2 inch thickness.
- Use a biscuit cutter or knife to cut out biscuits. Reroll scraps as needed.
- Place biscuits onto a lightly greased baking sheet.
- Bake for 12-15 minutes, or until golden brown on top and cooked through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
5g
Carbs
4g
