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Rye cream biscuits (only 4-ingredients!)

Weekend mornings are for big family meals, but your time should be spent enjoying your food, not just making it! It's why we love these simple biscuits. They take only 30-minutes from start to finish and only use four ingredients.

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I love the simplicity of few ingredient breads, mostly because it’s the complete opposite of baked goods you’ll find in your local grocery store.

The main things you need to make delicious biscuit are (1) a grain, (2) a fat, (3) salt, (4) a liquid to moisten the grain, and (5) a leavening agent (something to make it rise so it’s fluffy!). This recipe hits on these basics to create a simple biscuit recipe that can quickly come together in under 30-minutes.

Making whole grain biscuits can be tricky because whole grains tend to be more dense, use varying amounts of liquid depending on the grain and how much bran you use.

I love the simplicity of this biscuit recipe. I only use four ingredients!

Rye whole grain biscuit ingredients

  • Rye flour: I have used both store-bought and fresh-milled Rye
  • Whole cream: We combine our fat and liquid into one ingredient, cream! Also called “whipping cream,” you’ll want full-fat cream and NOT “half-and-half” or “whole milk”
  • Baking powder: This is what will make your biscuits rise in the oven
  • Salt: A must for delicious bread as it brings out the flavor of the grain
I first learned to make “cream biscuits” from Tipper Pressley’s YouTube Channel, Celebrating Appalachia. She now has a cookbook called “Celebrating Southern Appalachian Food” which I highly recommend. I modified her recipe to use whole grains.

How to make 100% whole grain biscuits

  1. Preheat the oven: Bake at 350 degrees
  2. Combine ingredients: Using a standard bowl, combine ingredients. This is such a simple recipe I don’t bother to use an electric mixer as everything can be stirred by hand
  3. Mix: Use a spatula or even better a Danish dough whisk as it makes mixing this sticky dough much easier
  4. Bring dough together: Using your hands, bring the dough together to create a ball and then flatten it to make a disk
  5. Roll out the dough: Working with an oiled or floured surface, roll out the dough until it’s about 3/4″ to 1″ thick, depending on your preferences
  6. Cut the biscuits: Using a biscuit cutter, cookie cutter, or an empty can, cut out your biscuits. Gather your leftover dough and roll it out again and again until you’ve used the dough
  7. Make your cathead biscuit: When you just have a little bit of dough left, press it into the biscuit cutter and release the biscuit cutter to form your last biscuit, called the “cathead”
  8. Put your biscuits on a greased pan or cookie sheet: I love to bake biscuits on a preheated cast iron skillet, but any standard baking pan works
  9. Bake for 18 minutes: Or until golden brown
In this variation I used a combination of Einkorn (75%) and Buckwheat (25%) and baked the biscuits on a cast iron pan. I will preheat the cast iron in the oven, with some bacon grease, olive oil, or lard, and then place the cut biscuits onto the cast iron, then baking them.

Whole grain biscuit variations

  1. Swap flours: Use different flour combinations. I like to combine Rye with ancient grains like Einkorn or Spelt and also like substituting 1/4 of the flour for Buckwheat, which helps to lighten heavier whole grains
  2. Double or triple your recipe: These biscuits store well for three days on your counter or months in the freezer
  3. Use the dough in other ways: You can use this same dough to make empanadas or chicken and dumplings

What to serve with whole grain biscuits

  • Butter and jelly: Is there any better way to enjoy a hot biscuit than butter and jelly or jam? My family’s favorite is strawberry jam!
  • Breakfast sandwiches: Add sausage and a slice of cheddar cheese for a breakfast sandwich. You can even make a bunch, wrap them in foil, and store them in the freezer for quick, on-the-go, breakfast food
  • Biscuits and gravy: One of my husband’s favorite foods is biscuits and gravy, made from bacon drippings
  • Dinner side dish: Biscuits are not just a breakfast food! Make biscuits to complement a protein and vegetable, such as roasted chicken and asparagus

Rye Whole Grain Cream Biscuits Recipe

Flexible to use any 100% whole grain you have on-hand, this recipe for a quick breakfast or as a side dish at dinner.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 10 biscuits


  • 1 Bowl
  • 1 Danish dough whisk (or spatula)
  • 1 Rolling Pin
  • 1 Biscuit cutter (cookie cutter or empty can)


  • 2 cups Rye flour
  • 1 cup Whole cream (also called "whipping cream" or "heavy whipping cream")
  • 3 tsp Baking powder
  • 1/2 tsp Salt


  • Mix the flour, baking powder, and salt until it's combined.
  • Add the cream. You may need more or less cream depending on what grain you are using and if it's 100% whole grain or if the bran has been removed to make all-purpose flour.
  • Using a dough whisk, combine until it's clumpy. You will still have some dry flour.
  • Using your hands, pull the dough together to create disk of dough.
  • Using a floured or oiled surface, place the disk of dough down and roll it out to be about 3/4" of an inch thick. You can make your biscuits thinner or thicker depending on your personal preference.
  • Using a biscuit cutter (or cookie cutter), cut out your biscuits. Keep gathering and rolling out your scrap dough until you've used as much of the dough as you can.
  • For the last bit of dough, called a "cathead" biscuit, push the dough down into your biscuit cutter, pulling the dough out to create a biscuit. This way you use cup all your dough.
  • Place your cut biscuits on a greased cookie sheet or cast iron skillet.
  • Bake at 350 degrees for 18-20 minutes or until slightly browned.
Keyword Rye, Whole Grain
This variation uses half all-purpose flour and half Einkorn flour, making a softer biscuit, ideal for some palettes or people who are new to whole grain baking.