Oh biscuits how I love you! Flaky, buttery, and packed with so much flavor and taste, these delicious circles of joy have always been a favorite of mine. Whether baking up a savory breakfast, enjoying a dinner out on the town, or just looking for the perfect snack, I always find myself pulled towards biscuits. There must be a little Southern charm in this SoCal resident!
Because of my extreme love for these buttery treats, I’ve found myself always drawn to our easy-to-use, extremely helpful Buttermilk Powder. Whether it’s baking up fresh pancakes or waffles, creating a decadent cake, or, as in this case, enjoying some delicious biscuits, our Buttermilk Powder always seems to do the trick and brings all the flavor and texture we love about traditional buttermilk, without having to worry about the short expiration date.
It’s that Buttermilk Powder, along with some help from a favored grain of mine, that led to today’s recipe. As I was getting ready to bake up my go-to biscuit recipe, I wondered what would happen if I threw in a little freshly ground Rye Flour. What I discovered was a rich, flavorful biscuit recipe that you simply have to try for yourself. Grab your favorite apron, it’s time to whip up some Mini Buttermilk Rye Biscuits!
1/2 cup Honeyville Whole Grain Rye, grounded (should yield just over 1 cup flour)
1 1/2 cups Honeyville Alta Artisan Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
2 Tbsp Sugar
3/4 tsp Himalayan Salt
3 Tbsp Honeyville Buttermilk Powder
1/2 cup Butter, cubed
1 cup Warm Water
Preheat oven to 375 degrees.
After you’ve ground your rye into flour, place rye flour, regular flour, baking powder, baking soda, sugar, Himalayan salt, and buttermilk powder in a large bowl and whisk together.
Add diced butter and, using a pastry whisk, mix together until a crumbly texture forms.
Pour in water and mix until a thick biscuit batter forms. Place batter on a floured surface and roll out.
Once rolled out, punch out biscuits using a small biscuit cutter or small lip mason jar.
Place on your USA Pan Baking Sheet lined with parchment paper.
Bake at 375 degrees for 30 minutes, or until tops are a lightly golden brown. Remove and let cool on a wire rack before serving.
Flaky, buttery, and packed full of whole grain flavors and goodness, these biscuits are sure to make any meal or snack time even better. The rye is the perfect addition with just the right amount of flavor that you are hoping for. The buttermilk powder brings it all together and makes this dish one to be reckoned with.
Nothing beats a homemade biscuit, especially when that biscuit is packed with freshly ground rye flour!