Rye Buttermilk Biscuits (wheat-free)
Print Recipe
Servings Prep Time
5 people 10 minutes
Cook Time Passive Time
15-18 minutes 12-24 hours
Servings Prep Time
5 people 10 minutes
Cook Time Passive Time
15-18 minutes 12-24 hours
Rye Buttermilk Biscuits (wheat-free)
Print Recipe
Servings Prep Time
5 people 10 minutes
Cook Time Passive Time
15-18 minutes 12-24 hours
Servings Prep Time
5 people 10 minutes
Cook Time Passive Time
15-18 minutes 12-24 hours
Ingredients
  • 2.5 cups rye flour (measurement not exact)
  • 1 cup buttermilk
  • 3/4 tsp salt
  • 1/3 cup coconut oil, chopped into chunks
  • 1 T baking powder
Servings: people
Instructions
Prep
  1. Mix 2 cups of rye flour and the buttermilk together and let it sit, lightly covered for 12-24 hours. (I like to mix mine in the bowl of my food processor so it's ready to go for the next step.)
  2. Preheat the oven to 375 degrees F.
You have two choices to mix the salt and coconut oil into the dough:
  1. Add the dough, salt, and chopped up coconut oil to a food processor bowl and mix until combined. (Beware, this is a very thick and dense dough and your food processor motor might have a hard time!)
  2. OR, on a clean counter, spread a thick layer of rye flour and scoop the dough onto the counter, flattening it, using more flour as needed. The dough is very sticky. Once it's flattened out, sprinkle the salt and chopped coconut oil on top. Using a fork or pastry cutter, cut the coconut oil into the dough and then knead it to further combine.
Finishing Up
  1. Whether you used the food processor in the previous step or not, spread rye flour on a clean counter and flatten the dough on it, using as much flour as needed. Sprinkle the dough with the baking powder and knead it well to combine.
  2. Flatten the dough to 1/2 to 3/4 inch and cut into biscuits. (A small or large canning lid ring works well.)
  3. Place on parchment paper on a cookie sheet and bake for 15-18 minutes. (They can be nestled pretty close--they rise mostly up.)
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