Rye and Cheddar Biscuits

Name: Rye and Cheddar Biscuits
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); 3-inch cookie cutter

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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Makes8 to 10

Cooking Methodbaking

CostInexpensive

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationpeanut free, tree nut free

Equipmentblender

Mealbrunch, dinner, lunch

Taste and Texturecheesy, savory

Type of Dishbiscuits

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)
3-inch cookie cutter

Instructions

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