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Rye and Cheddar Biscuits Recipe-385

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Yield: Makes 8 to 10


  • 1 cup rye flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, slightly chilled and cut into bits
  • ¾ cup buttermilk
  • 4 ounces cheddar cheese, grated (about 1 cup packed)


  • 3-inch cookie cutter


Preheat the oven to 450°.

In a mixing bowl, combine all of the dry ingredients.

Using your fingers or an electric mixer, blend the butter into the dry ingredients.

Add the buttermilk and cheese and mix thoroughly.

Place the dough on a lightly floured surface and knead for 2 minutes.

Roll out the dough ¾ – inch thick. Cut the dough with a 3- inch round cutter and place the biscuits on an ungreased baking sheet.

Bake for 12 to 15 minutes, or until golden brown.

Serve warm

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

196kcal (10%)
191mg (19%)
0mg (0%)
91mcg RAE (3%)
31mg (10%)
480mg (20%)
7g (35%)
11g (17%)
1mg (6%)

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