📝 About This Recipe
These biscuits are a sophisticated nod to Northern European heritage, blending the deep, earthy nuttiness of rye flour with the distinctive, cooling anise notes of toasted caraway seeds. Unlike traditional white biscuits, the rye provides a robust structure and a complex depth of flavor that feels both hearty and refined. Perfectly flaky with a tender, buttery crumb, they are an exceptional addition to any brunch table or a cozy winter dinner.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Dark rye flour (stone-ground preferred for texture)
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1 tablespoon Granulated sugar (to balance the rye's earthiness)
- 1 1/4 teaspoons Kosher salt
- 1 1/2 tablespoons Caraway seeds (toasted)
Fats and Liquids
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1 cup Full-fat buttermilk (cold)
- 1 tablespoon Honey (whisked into the buttermilk)
For Finishing
- 1 tablespoon Heavy cream (for brushing the tops)
- 1 teaspoon Flaky sea salt (Maldon or similar)
- 1/2 teaspoon Caraway seeds (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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2
In a small skillet over medium heat, toast the caraway seeds for 2-3 minutes until fragrant and slightly darkened. Remove from heat immediately to prevent burning.
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3
In a large mixing bowl, whisk together the all-purpose flour, dark rye flour, baking powder, baking soda, sugar, salt, and 1.5 tablespoons of the toasted caraway seeds.
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4
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized lumps of butter remaining.
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5
In a measuring cup, whisk together the cold buttermilk and honey until well combined.
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6
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a fork just until a shaggy dough forms. Do not overmix.
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7
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle.
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8
Perform a 'letter fold' by folding the dough into thirds (like a letter). Rotate 90 degrees and pat down again to 1-inch thickness. Repeat this process 2 more times to create flaky layers.
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9
Pat the dough into a final rectangle about 1-inch thick. Use a 2.5-inch round biscuit cutter to stamp out biscuits. Press straight down without twisting the cutter to ensure a high rise.
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10
Place the biscuits on the prepared baking sheet, spaced about 1 inch apart for crispy edges, or touching for softer sides and a higher rise.
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11
Brush the tops of the biscuits lightly with heavy cream. Sprinkle with a few extra caraway seeds and a pinch of flaky sea salt.
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12
Bake for 15-18 minutes, or until the tops are golden brown and the biscuits have risen significantly.
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13
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack or serving basket.
💡 Chef's Tips
Ensure your butter and buttermilk are ice-cold; this creates steam pockets for a flakier texture. Avoid twisting the biscuit cutter, as this seals the edges and prevents the biscuit from rising. If the dough feels too sticky, add a tablespoon of all-purpose flour at a time until manageable. You can substitute light rye flour for a milder flavor and lighter color. For the best rise, chill the cut biscuits in the freezer for 10 minutes before putting them in the oven.
🍽️ Serving Suggestions
Serve warm with salted cultured butter and a drizzle of buckwheat honey. Pair with smoked salmon, cream cheese, and fresh dill for a Nordic-inspired breakfast. Accompany a hearty beef stew or roasted root vegetable soup. Split and use as the base for an eggs benedict with thick-cut ham. Enjoy alongside a sharp cheddar cheese and crisp apple slices.