Heirloom Rye Biscuits

  • Yield : 6 biscuits
  • Cook Time : 30m
  • Ready In : 45m
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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
  • 1 pound strawberries, hulled and roughly chopped
  • 1 1/3 cup sugar
  • 1/2 teaspoon lemon zest plus juice of half a lemon


Step 1

Heat the oven to 350 degrees F.

Step 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.

Step 3

Dust a work surface with the remaining 1/4 cup flour.

Step 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.

Step 5

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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