A  hot pan of Heirloom Rye Biscuits served with fresh Ponchatula Strawberry Jam and butter as seen on Cajun Aces, Season 2.
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


Strawberry Jam:


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.