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.
Equipment
- 1 Bowl
- 1 Danish dough whisk (or spatula)
- 1 Rolling Pin
- 1 Biscuit cutter (cookie cutter or empty can)
Ingredients
- 2 cups Rye flour
- 1 cup Whole cream (also called "whipping cream" or "heavy whipping cream")
- 3 tsp Baking powder
- 1/2 tsp Salt
Instructions
- 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.