Texas Sour Cream Rye Biscuits
The Texas answer to New York Rye just happened. If you've ever loved rye bread, but hated how long it takes for bread to rise, these biscuits will be right up your alley! They're excellent for delicious brunch corned beef sliders with a dab of spicy mustard or try them as your biscuits and gravy centerpiece and replace the sausage in the gravy with some pastrami! You'll love the flavor in these.
Texas Sour Cream Rye Biscuits
2 cups Texas Pure Milling All Purpose Baking Mix 1 cup rye flour 2 tsp caraway seed ¼ cup fine minced onion ½ cup sour cream ¼ cup molasses 1 Tbsp. Dijon mustard 2 Tbsp. cold water
Directions:
In a medium bowl combine baking mix, caraway seed and minced onion. In a separate bowl, combine the sour cream, molasses, Dijon mustard and cold water.
Mix the wet ingredients into the dry, adding a little more water if mixture is too dry. Knead lightly on a floured counter top. Roll 1 inch thick.
Cut into 1 dozen 2 inch biscuits. bake 425° 10-12 minutes until golden brown.
