1 1/2 c. all purpose flour
1 1/2 c. rye flour
2 tbs. baking powder
1/2 tsp. salt
1 tsp. caraway seeds
3/4 c. shortening
1 c. plus 2 tbs. milk
Combine the first 5 ingredients, and mix well;
cut in shortening with a pastry blender
until mixture resembles coarse meal.
Add milk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface;
knead lightly 8-10 times.
Roll dough to 1/2" thickness;
cut with a 2" biscuit cutter.
Place biscuits on an ungreased baking sheet.
Bake at 450° for 10-12 min.
Yield: about 15 biscuits.
NOTE: Biscuits may be frozen.
To freeze, place uncooked biscuits on an
ungreased baking sheet; cover and freeze until firm.
Transfer frozen biscuits to plastic bags.
To bake, place frozen biscuits on an ungreased baking sheet;
bake at 400° for 20-30 min.
|