HEIRLOOM RYE BISCUITS

Heirloom Rye Biscuits image

Provided by Food Network

Time 45m

Yield 6 biscuits

Number Of Ingredients 11

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

Steps:

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.
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.