Tuesday, June 18, 2013

Rye Biscuits, SL 1984

Over the weekend we attended a beautiful wedding for one of my family members which meant my no carb diet has officially ended for this month! Back to eating biscuits ya'll! (At least for a couple weeks until the new month begins. Awwe.) For a taste of something different, we tried this Rye Biscuit recipe from the Southern Living 1984 Annual.

The caraway seeds gave the biscuit a distinct smell and flavor. (The Mister said that the seeds are what makes this rye bread. I would not know as I have not had it before now.) It also gave the biscuit a bit of crunch. The biscuit was soft on the first day and a bit dry on the second day. We also put half of the batch in the freezer to enjoy later.

Mrs Misadventure
Rye Biscuit

Rye Biscuit

from the Southern Living 1984 Annual Recipes, Page 96
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups rye flour
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp caraway seeds
  • 3/4 cup shortening
  • 1 cup and 2 Tbsp milk
Mix the flours, baking powder, salt, and seeds. Cut in the shortening. Then add the milk, stirring until combined. Knead dough on a floured surface. Roll dough about 1/2 inch thick then cut with a biscuit cutter. (The Mister prefers large biscuits so I used the 3 inch cutter. The Annual suggests using the 2 inch cutter.) Bake biscuits at 450 for 10 to 12 minutes.

The Annual also included instructions for freezing the biscuits which is something we commonly do and did on this batch of biscuits. Put the biscuits on a baking sheet and freeze until firm. Put frozen biscuits in a freezer bag. When baking, put the frozen biscuits on a baking sheet and bake at 400 for 20-23  minutes. (I must admit that I rarely reduce the temperature when baking the frozen biscuits, but I also do not use a timer, instead I just watch the biscuits until they appear done.)

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