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Makes 6 biscuits
1 cup rye flour
2 teaspoons baking powder
2 tablespoons fat
3 tablespoons water
Sift all the dry ingredients together. Cut in the fat until it forms clumps about the size of grains of rice. Add liquid gradually. The dough should stick together but not be wet.
Empty bowl onto a lightly floured board and knead together about 20 times. Dust your hands frequently if the mixture is sticky.
Pat or roll out until dough is about 1/2 in thick. Cut with a floured biscuit cutter or with a floured mug. Place on a greased baking sheet. Bake in a preheated oven at 450 degrees for 15 - 20 minutes until the biscuits are a golden colour on top.
Please note: these biscuits are WHEAT FREE and DAIRY FREE. They are not GLUTEN FREE. One of the variations below will make that possible too.
Variations:
Substitute barley flour for all or part of the rye flour to make a nuttier taste. NOT GF
If no dairy allergy exists, milk can be substituted for the water.
If you need GF, try a blend of flours like soy, potato, rice, corn, millet or quinoa to find a taste you enjoy. Bean flours are a little too strong tasting for these biscuits.
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