Oat Rye Buttermilk Biscuit Recipe
These biscuits are melt-in-your-mouth delicious, but they are a bit crumbly, so don't put them in a ziplock in your backpack.
I originally made these to go with a root vegetable casserole, but they would be very tasty as a breakfast item as well!
I originally made these to go with a root vegetable casserole, but they would be very tasty as a breakfast item as well!
Ingredients
1 cup rye flour
1 cup oat flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp sea salt
4 tbs cold butter
1 cup cold buttermilk
Combine dry ingredients in mixing bowl, I like to use a whisk. Add butter in little pieces and mix with fingers until it looks like crumbs. Pour buttermilk into a well at the center and just mix until combined. Dough should be STICKY!
Dump onto floured surface, put more flour on top and fold 5 or so times. Press into a 1" thick round.
Use a biscuit cutter, or a glass, or something round to cut them out. Mine was 3" diameter and it made 9 biscuits, so if you're good at story problems you can figure out what size they need to be to get the amount you need. Put them on a cookie sheet just touching.
When reforming the dough, handle as little as possible!
Bake at 450 for 15-20 min.
Enjoy!
1 cup oat flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp sea salt
4 tbs cold butter
1 cup cold buttermilk
Combine dry ingredients in mixing bowl, I like to use a whisk. Add butter in little pieces and mix with fingers until it looks like crumbs. Pour buttermilk into a well at the center and just mix until combined. Dough should be STICKY!
Dump onto floured surface, put more flour on top and fold 5 or so times. Press into a 1" thick round.
Use a biscuit cutter, or a glass, or something round to cut them out. Mine was 3" diameter and it made 9 biscuits, so if you're good at story problems you can figure out what size they need to be to get the amount you need. Put them on a cookie sheet just touching.
When reforming the dough, handle as little as possible!
Bake at 450 for 15-20 min.
Enjoy!
