Rye & Cheddar Biscuits

1. Prepare and Preheat

Begin by preheating your oven to 450°F. In a small bowl, whisk together one egg with a tablespoon of water to create a smooth and uniform egg wash. Set this aside while you prepare the biscuit dough.

2. Mix the Dry Ingredients

In a large bowl, combine the all-purpose flour, rye flour, baking powder, baking soda, and sea salt. Use a whisk to ensure these dry ingredients are evenly mixed.

3. Combine Wet Ingredients

In a separate bowl, whisk together the sour cream, the second egg, and the brown sugar until the mixture is smooth. This will add moisture and a hint of sweetness to the biscuits.

4. Incorporate the Butter

Cut the cold, cubed butter into the bowl of dry ingredients using a fork or a pastry cutter. Aim for a mixture that resembles chickpea-sized crumbs. This step is crucial as the small pockets of butter will melt in the oven, creating steam that makes the biscuits beautifully flaky.

5. Bring Together Wet and Dry Mixtures

Gently stir the wet mixture into the dry ingredients using a spatula or spoon, being careful not to overmix.

6. Add the Cheddar Cheese

Fold the grated cheddar cheese into the dough, ensuring it is evenly distributed.

7. Shape the Dough

Transfer the dough onto a floured work surface and shape it into a 1¼-inch tall square. Use a sharp, floured knife to cut the dough into nine equal pieces.

8. Arrange on Baking Sheet

Place the cut biscuits onto a parchment-lined baking sheet, arranging them close together to help them rise taller during baking.

9. Apply Egg Wash and Bake

Brush the tops of the biscuits with the prepared egg wash. Bake them in the preheated oven for 12 to 17 minutes, until they turn golden brown and are tender to the touch.

10. Cool and Serve

Allow the biscuits to cool for about 5 minutes. They should be slightly cooled but still warm enough to enjoy.