Recipe courtesy of Sam Carroll and Cody Carroll

Heirloom Rye Biscuits

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 6 biscuits
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1/2 cup rye flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups all-purpose flour, plus 1/4 cup for dusting

1 stick unsalted butter, very chilled and diced 

1 cup buttermilk, chilled

Strawberry Jam, recipe follows

Strawberry Jam:

1 pound strawberries, hulled and roughly chopped

1 1/3 cup sugar

1/2 teaspoon lemon zest plus juice of half a lemon


Special equipment:
a 2 3/4-inch ring mold or biscuit cutter
  1. Heat the oven to 350 degrees F.
  2. Whisk together the rye flour, baking powder, baking soda, salt and 1 1/2 cups of the all-purpose flour in a large bowl. Cut in the butter with your hands until you have pea-size crumbs and the flour is coated with butter. Stir in the buttermilk.
  3. Dust a work surface with the remaining 1/4 cup flour.
  4. Pat the dough into a rectangle. Fold the dough over on itself a few times and pat out to a 1/2-inch thickness. Punch out 6 biscuits with a 2 3/4-inch ring mold or biscuit cutter and place in a 10-inch cast-iron skillet. Bake until golden brown, 12 to 14 minutes. Serve with Strawberry Jam.

Strawberry Jam:

Yield: 2 cups
  1. Add the strawberries, sugar and lemon zest and juice to a medium skillet set over medium-high heat and stir until thickened and a jammy consistency, 9 to 10 minutes.
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