Are you ready to learn all the secrets to making flaky whole-grain biscuits? If so, this Homemade Flaky Buttermilk Rye Flour Biscuits Recipe is just for you. I have worked for YEARS creating recipes for whole wheat biscuits. What does this mean for you? No need for you to test and try them, the work is already done! Even if you are new to biscuit making, this post will have everything you need to make them perfectly the first time.
While many rye flour biscuit recipes use a blend of all-purpose flour and rye flour, this is not one of those recipes. I am showcasing this recipe using 100% rye flour.
If you want to try other biscuit recipes, let me share a few I know you will love. These whole wheat biscuits are made with white wheat flour and are deliciously flaky. Einkorn is another ancient grain flour that makes nutty and delicious biscuits as well, check out this einkorn biscuit recipe. If you like drop biscuits, how about trying these green chili and jack biscuits or fluffy green onion drop biscuits? They are made with whole grain flour as well.
Tips for making flaky biscuits
- Mixing Method: As with any biscuit recipe, the key to flakiness is not overworking the dough. Mix the dry ingredients with the fat (usually butter or shortening) until the mixture resembles coarse crumbs. Overmixing can lead to tough biscuits.
- Cold Ingredients: Ensure your butter and buttermilk is cold. Cold fat creates steam as it melts in the oven, which helps create layers in the biscuits, resulting in flakiness.
- Don't Overwork the Dough: Once you add the liquid to the dry ingredients, mix until just combined. Overworking the dough can lead to tough biscuits. It's okay if there are still some visible lumps of butter in the dough.
- Layering: To create flaky layers, consider using a method called "laminating" the dough. This involves folding the dough over itself multiple times before cutting out the biscuits. Each fold creates layers of dough and fat, resulting in a flakier texture. However, be careful not to overdo it, as too many folds can make the biscuits tough.
- Rolling Technique: When rolling out the dough, handle it as little as possible to avoid melting the fat with your hands. Use a light touch and roll the dough to an even thickness, usually about ½ to ¾ inch thick.
- Baking Temperature: Preheat your oven adequately. A hot oven encourages steam production from the melting fat, which helps create flakiness. Generally, a temperature of around 425-450°F (220-230°C) works well for biscuits.
- Baking Time: Bake the biscuits until they are golden brown on top. Overbaking can dry out the biscuits, so keep an eye on them and take them out of the oven as soon as they're done.
Ingredients
- Rye flour- I mill my own grains, so my flour is considered dark rye flour or wholemeal rye. You can also use light rye flour or medium rye flour for a lighter taste and texture.
- Baking powder- this combined with the butter and method will give you the lightest, flaky biscuits.
- Salt- Salt is always used to enhance flavors. I used kosher salt in my recipes.
- Butter- These biscuits are made with 100% butter, not shortening like Grandma used to make. Make sure that the butter is chilled! I also have a little melted butter to brush on at the end.
- Buttermilk- You can use fresh buttermilk or even powdered buttermilk that has been reconstituted.
How to make
Making rye biscuits is much easier than you might and doesn't require any special tools. I will be showing you how to make these with a pastry cutter or pastry blender, but know you can use your hands if you want as well, just be sure to work quickly so the butter doesn't soften. It can also be made in a food processor for ease as well. Just be sure not to overmix in the processor.
Making the biscuits
Mix the dry ingredients in a medium bowl. Cut the butter into ¼-inch pieces and add the cold butter to the flour mixture.
With the pastry blender, cut the butter into pea-sized pieces, making sure they are distributed throughout the dry ingredients.
Add the buttermilk and mix this in with the pastry blender or fork as well.
Knead the dough a couple of times until it all comes together, we don't want dry spots in the dough. Then press the dough into a 10x14 inch rectangle. Fold it into thirds, this layering or lamination will also give you flaky layers in the final biscuits.
PRO TIP: Do not overwork the dough, that will create a dense biscuit instead of the fluffy biscuit we are all looking for.
Flatten the dough on your work surface until it is about ¾-1-inch thickness on. Be sure it is on a lightly floured surface. Then cut in the shapes you want either with a biscuit cutter or a sharp knife.
I cut mine with a biscuit cutter into circle shapes, but they can be anything you want.
Line a baking tray with parchment paper and place the biscuits on it. Brush the tops of the biscuits with melted butter if you want and move them immediately to the preheated oven. Remember you want the oven HOT!
Bake until the biscuits are golden brown and risen. It will take 12-15 minutes. Remove them from the oven and let them cool on a wire rack until you are ready to serve (serving them hot is my favorite way.
They can be stored in an airtight container for up to 2 days- no preservatives mean they don't last long. In my house, I feel like they are good the next day, but not beyond that.
Other rye recipes
- Salted rye flour brownies
- Rye flour buttermilk waffles
- Cinnamon Rye flour scones
- Dense rye bread recipe
- Chocolate rye cookies
- Salted rye chocolate chip cookies
- Rye flour blueberry muffins
- Simple rye crackers
Homemade Flaky Buttermilk Rye Flour Biscuits Recipe
Ingredients
- 3 cups rye flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons chilled butter
- 1 ⅔ cup buttermilk
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
- Mix the dry ingredients in a medium bowl. Cut the butter into ¼-inch pieces and add the cold butter to the flour mixture.
- With the pastry blender, cut the butter into pea-sized pieces, making sure they are distributed throughout the dry ingredients.
- Add the buttermilk and mix this in with the pastry blender as well.
- Knead the dough a couple of times until it all comes together, we don't want dry spots in the dough. Then press the dough into a 10x14 inch rectangle. Fold it into thirds, this layering or lamination will also give you flaky layers in the final biscuits.
- Cut into the shapes you want and place on the baking sheet pan. Move to the oven and bake for 15 minutes. The bottom of the biscuits will be browned and they will have risen.
- Remove them from the oven and let them cool for a minute or 2 before serving.
Did you make this recipe? Let me know!