Name: Heirloom Rye Biscuits
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 biscuits
Ingredients: 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; 1 pound strawberries, hulled and roughly chopped; 1 1/3 cup sugar; 1/2 teaspoon lemon zest plus juice of half a lemon

Directions

Special equipment:

a 2 3/4-inch ring mold or biscuit cutter

Heat the oven to 350 degrees F.
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.
Dust a work surface with the remaining 1/4 cup flour.
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

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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Heirloom Rye Biscuits

Strawberry Jam:

Special equipment:

Strawberry Jam:

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