Preparing for a busy week, I thought it would be a good idea to make something new with my darling rye flour. I don't know why rye gets such a bad rap. It's one of the most amazing grains out there. Oh wait. I do know why it gets a bad rap. If you don't like caraway seed, you may suppose that the flavor of the grain is actually the flavor of caraway seed that is often coupled with rye in bread. On its own, rye is very mild. It's unassuming and absolutely awesome. I've said it before, it's like a really mild mannered man being married to a loud wife. If you don't like the wife who takes over conversations, you may think her husband is equally as obnoxious (in saying this, please don't think I have anything against caraway seed. I' m a fan). Take the husband away from his wife however, and you may find him to be the most beautiful person. Same with rye. Coupled with caraway, it's pretty rockin' delicious. If however you try rye without the seeds...be prepared for a mild, beautiful bread, biscuit or cookie.
These rye biscuits became a fast favorite at my house. I adapted one of my favorite biscuit recipes (here) that already makes a light and fluffy biscuit. Some have said they are like a "KFC" biscuit...but healthier. I just know I love knowing what's in them. The thing I love most about this rye version is that the caraway is balanced with onion and Dijon mustard in a beautiful flaky array of happiness. They puff up really nicely in the oven and the application of the melted butter or olive oil over the biscuits before baking gives them a lightly crisp outer crust. I love using sour cream powder in the batter but feel free to use powdered milk if you don't have it. Non-dairy you can use my favorite Non-GMO Soymilk powder. These are remarkable with a savory gravy over them or as a side to a hearty meal. I chipped some homemade corned beef into a light white sauce with some extra pepper and drizzled it over the biscuits for a change from the traditional biscuits and gravy. Love. Love. Love.
Chef Tess Savory Flaky Onion Rye Biscuits
2 cups All Purpose flour (or you an use organic spelt flour)
1 cup Medium Rye flour (you can mill your own from organic rye)
2 tsp baking powder
1 tsp salt
1 tsp caraway seed (optional)
1/4 cup Freeze Dried Onion or 1/3 cup minced fresh onion(use less if you want a less pronounced onion flavor)
1/2 cup shortening ( I love Spectrum Organics shortening)
1 cup cold water (use 1/4 cup more water if you use spelt flour)
1/4 cup molasses
1T Dijon mustard ( I use my Homemade Mustard)
1/4 cup melted butter or olive oil
Direction: Preheat oven to 450 degrees. In a large bowl, combine the all purpose flour, Medium Rye flour, baking powder, salt, caraway seed, freeze dried onion, and sour cream powder. Cut shortening into the flour using a pastry blender until it resembles small peas. In s separate bowl, combine the water, molasses and mustard. Stir the water mixture into the flour mixture and knead lightly. Roll out dough on a lightly floured counter-top until it is about 3/4 inch thick. Cut with a 2 inch biscuit cutter and place biscuits 1 inch apart on a heavy baking sheet. With a pastry brush, coat the tops of the biscuits with melted butter or olive oil. Bake 450 degrees 10-12 minutes until golden brown. Yield 1 dozen biscuits.
Always My Very Best,
Your Friend Chef Tess