← Back to Search Results
baking
Rye and Cheddar Biscuits

Photo by:
Comments: 0
 

Recipe

Yield: Makes 8 to 10

Ingredients

  • 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)

Equipment:

  • 3-inch cookie cutter

Directions

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%)
93mg
15mg
6g
1g
2g
19g
31mg (10%)
480mg (20%)
7g (35%)
11g (17%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
lidias-italy Lidia's Italy
by Lidia Bastianich
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
flavor Flavor
by Rocco DiSpirito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
mom-a-licious Mom-a-Licious
by Domenica Catelli
baked-explorations Baked Explorations
by Matt Lewis
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?