Potato Rye Griddle Biscuits Recipes

HEIRLOOM RYE BISCUITS

Steps:

• Heat the oven to 350 degrees F.
• Whisk together the rye flour, baking powder, baking soda, salt and 1 1/2 cups of the all-purpose flour in a large bowl. Cut in the butter with your hands until you have pea-size crumbs and the flour is coated with butter. Stir in the buttermilk.
• Dust a work surface with the remaining 1/4 cup flour.
• Pat the dough into a rectangle. Fold the dough over on itself a few times and pat out to a 1/2-inch thickness. Punch out 6 biscuits with a 2 3/4-inch ring mold or biscuit cutter and place in a 10-inch cast-iron skillet. Bake until golden brown, 12 to 14 minutes. Serve with Strawberry Jam.
• Add the strawberries, sugar and lemon zest and juice to a medium skillet set over medium-high heat and stir until thickened and a jammy consistency, 9 to 10 minutes.

TENDER POTATO BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

RYE BISCUITS

Steps:

• In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened., Drop batter into four mounds 2 in. apart on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown, Immediately remove to a wire rack. Serve warm.

RYE BISCUITS (1908)

Steps:

• Preheat oven to 425°F (hot oven).
• Sift flour, baking powder and salt together.
• Cut in the shortening.
• Mix in egg and milk to make a light dough.
• Roll out on a lightly floured board and cut into biscuit shapes.
• Place on a lightly greased baking sheet.
• Bake until browned on top, about 15 minutes.

POTATO-RYE GRIDDLE BISCUITS

Steps:

• Combine the first 5 (dry) ingredients plus the optional caraway seeds in a mixing bowl and stir together. Make a well in the center and add the mashed potato, rice milk, and oil. Work together, first with a spoon and then with your hands, adding just enough rice milk to form a smooth, soft dough. Add just a bit more flour if the dough seems too sticky to handle.
• Divide the dough into 3 or 4 parts and roll each out to 1/4-inch thickness on a floured board. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Knead together the leftover dough, roll out, and cut until all the dough has been used up.
• Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook each round over medium heat for 5 to 7 minutes on each side, or until golden. Serve warm.
• Per biscuit:
• Calories: 77
• Total fat: 3g
• Protein: 2g
• Fiber: 1g
• Carbohydrate: 11g
• Cholesterol: 0mg
• Sodium: 160mg

POTATO GRIDDLE CAKES

Steps:

• Beat the egg and a little of the milk, then add the flour, sugar and remaining milk a little at a time while beating.
• Allow to stand for 2 hours.
• Peel and grate potatoes, then add to the batter and mix thoroughly.
• Season with salt and pepper.
• Heat a skillet over medium high heat.
• Melt a little butter in the pan, just enough to coat the pan.
• Add a thin layer of batter.
• Cook on each side until golden brown, and place on a warmed serving platter.
• Continue with remaining batter.
• Serve immediately with bacon and lingonberries.

SWEDISH RYE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
• Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2-inch rounds using cutter or floured glass. Cut a small hole off center in each cookie using a thimble.
• Bake on ungreased cookie sheets until slightly browned, 10 to 15 minutes. Cool on a wire rack. Hang on a Christmas tree with ribbon or yarn.