Modern Rye Biscuits
A simple and rustic rye biscuit recipe, updated for the modern kitchen. This recipe incorporates the principles of fermentation to enhance flavor and texture.
Ingredients
- 2 cups Rye Flour (Use a medium or dark rye flour for best flavor.)
- 1 cup All-Purpose Flour (Helps to lighten the texture.)
- 1 tablespoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 cup Cold Unsalted Butter (Cut into small cubes.)
- 1 cup Buttermilk (Cold.)
- 1 teaspoon Apple Cider Vinegar (To activate the baking soda and add tang.)
Instructions
- 1In a liquid measuring cup, combine the buttermilk and apple cider vinegar. Let sit for 5 minutes to allow the mixture to slightly curdle. This process mimics fermentation, adding a subtle tang to the biscuits.
- 2In a large bowl, whisk together the rye flour, all-purpose flour, baking powder, baking soda, and salt.
- 3Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- 4Pour the buttermilk mixture into the flour mixture. Stir gently with a fork until just combined. Do not overmix. The dough will be shaggy.
- 5Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Use a 2-inch biscuit cutter or a knife to cut out biscuits. Place the biscuits on a baking sheet lined with parchment paper.
- 6Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown.
- 7Let the biscuits cool slightly on a wire rack before serving. Enjoy warm with butter, jam, or your favorite toppings.