RYE FLOUR BROWN SUGAR BISCUITS
I’ve never met a person who doesn’t love a biscuit. And, I’m hoping these will not be the exception. Yes, they’re the ideal shape and height. Yes, when split open, they’re flakey and studded with layers of butter. But the difference is these are made with rye flour and a touch of brown sugar. Ok, don’t say “eew” just yet. Because, when you taste these lovelies, you’re not going to be hit with that strong rye taste. What you get is a subtle nutty taste plus the hit of sweetness from the brown sugar. But please note, this recipe isn’t all rye flour, I do use some all-purpose. I’m hoping you’ll try this recipe and begin experimenting with other flours so easily found on the market shelves.
Rye Flour Biscuits with Brown Sugar
A truly simple recipe that will broaden your baking skills by incorporating rye flour into a basic biscuit recipe. [note: I place the baking sheet with the biscuits into the freezer for at least 5-minutes before baking. The cold butter in the hot oven will create steam and give you nice layers]
adapted from Taste of Home
Servings 8 Biscuits
- ⅔ cup all-purpose flour
- ½ cup rye flour
- 2 tbs brown sugar
- 2 tsp baking powder
- ¼ tsp Salt
- 4 tbs cold butter, cut into small pieces
- 2 eggs, room temperature
- 2 tbs Half & Half
- Preheat oven to 400°
- In a large bowl, combine both flours, the baking powder, brown sugar, and salt. Whisk to combine.
- Add the cold butter pieces and mix until you have what appears to be a corase meal
- Add the eggs and Half & Half until everything is just combined.
- Drop eight (8) spoonfuls about 2-inches apart onto the baking sheet.
- Place the baking sheet in the freezer for 5-minutes, then place into the oven for 10-12 minutes or golden brown. Remove to a cooling rack and serve warm