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    Home / Recipes / Course / Appetizer

    6 Nov 13, 2015 Appetizer  |   Jump to Recipe

    Rye Biscuits with Gouda and Thyme [Giveaway]

    Hello friends and happy Friday!!

    This post may contain affiliate links.

    Rye Biscuits with Gouda and Thyme

    I’ve got some fun things to share with you all today, including a tasty biscuit recipe, details on a new cookbook, AND a cookbook giveaway.  Let’s dig in.

    Russell van Kraayenburg of Chasing Delicious recently released a new cookbook called Making Dough: Recipes and Ratios for Perfect Pastries, and it’s suuuuper interesting.  The book features a number of dough ratios like pie dough, puff pastry and biscuit dough along with recipes that utilize each ratio.  To better understand ratios and the relationship between ingredients, Russell explains:

    “Doughs comprise up to five primary ingredients: flour, fat, eggs, liquid and sugar or other sweetener. Not every dough includes all five… The relationship between the amounts of these ingredients (ratios) is what define each dough recipe and distinguish one dough from another.”

    For example, if you use 8 ounces of flour, 7 ounces of fat and 2 ounces of liquid, you’ve got pie crust.  If you use 8 ounces of flour, 3 ounces of fat and 5 ounces of liquid, you’ve got biscuit dough.  Same ingredients, but different ratios!  This is just a simple explanation, so if you want to get more into it, I would recommend checking out Russell’s book.

    I find the ratio cooking method interesting, because all you have to do is memorize the ratio, and then you can make 100’s of variations.  Let’s think about biscuits for a moment.  Start with 8 ounces of flour, 3 ounces of butter,  5 ounces of milk, baking powder for lift, and salt for flavor.  From there, you can let your imagination run wild.  Try adding fresh herbs like rosemary, thyme, oregano, parsley or basil.  Or cheeses like cheddar, manchego, gouda, and mozzarella.  Cooked crumbled bacon, prosciutto, ham or chicken skin would be fantastic.  Along with hard spices like caraway, fennel, or coriander.  Mix and match add-ins any way you like!  You can also play around with the flour, fat and liquid components.  The biscuits could be made partially with whole wheat or rye flour.  Use coconut oil instead of butter.  Unsweetened almond milk instead of cow’s milk.  The options are seemingly limitless.  Continue reading for my biscuit recipe plus a cookbook giveaway!

    Rye Biscuits with Gouda and Thyme Ingredients

    The lovely folks over at Quirk Books provided me with one copy of Making Dough: Recipes and Ratios for Perfect Pastries to give away to Kitchen Konfidence readers!!  Enter to win here:

    a Rafflecopter giveaway

    Making Dough Cookbook

    Now on to my Rye Biscuits with Gouda and Thyme.  Here, I used 5 ounces of all-purpose flour and 3 ounces of rye flour.  This gives the biscuits a slight rye flour without messing up the texture.  When you use more than 50% rye flour, the texture can suffer.  The biscuits are laced with young gouda and fresh thyme, and finished with whole caraway seeds.  Rye and caraway is a classic pairing.  Light and tender, each bite is herbaceous with sharp pops of earthy flavor from the caraway seeds.  The gouda adds a mellow richness, and the bits exposed on the exterior take on a nutty golden flavor as they caramelize.

    Unbaked Biscuits

    Unbaked Biscuits With Butter and Caraway

    These rye biscuits would be a perfect addition to any Thanksgiving dinner table.  You can prepare them earlier in the day, then rewarm just before serving.  Leftovers would make great turkey and gravy sandwiches the next day.

    Rye Biscuits with Gouda and Thyme Baking Sheet

    Rye Biscuits with Gouda and Thyme

    Rye Biscuits with Gouda and Thyme

    by Brandon Matzek
    Adapted from Russell Van Kraayenburg's Making Dough.
    5 from 5 votes
    Print Recipe Pin Recipe
    Servings 10 biscuits

    Ingredients
      

    • 5 ounces (1 cup plus 2 tablespoons) all-purpose flour
    • 3 ounces (3/4) cup rye flour
    • 1 teaspoon fine grain sea salt
    • 1 tablespoon thyme leaves
    • 1 tablespoon baking powder
    • 6 tablespoons unsalted butter, diced and chilled in the freezer for 30 minutes
    • 3 ounces 1 cup grated gouda
    • 1/2 cup (+ 2 tablespoons) whole milk
    • Melted unsalted butter, for brushing
    • 1 teaspoon caraway seeds

    Instructions
     

    • Preheat oven to 425°F and set an oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
    • Add flours, sea salt, thyme and baking powder to a large bowl, whisking to combine. Add the butter to the bowl, and, using your fingers, work the butter into the dry ingredients until it resembles coarse meal. Stir in the gouda, then add the milk and stir until just combined.
    • Scrape dough out onto a lightly floured work surface, and knead 4 to 5 times, until it just holds its shape. Using a rolling pin, roll dough until 3/4 inch thick. Cut out 2 1/2-inch rounds with a cookie or biscuit cutter. Reroll and cut scraps as needed. Place biscuits on the prepared baking sheet at least 1 inch apart. Brush tops with melted butter, then sprinkle evenly with caraway seeds.
    • Bake biscuits until golden and cooked through (11 - 13 minutes). Let cool for just a moment before enjoying. Store any leftover biscuits covered at room temperature for up to several days.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Check out some other of my other dough recipes on Kitchen Konfidence:

    Apple Cheddar Biscuits

    Cheddar Apple Biscuits with Bacon Jam

    Orange Cardamom Scones

    Finished Scones

    Flaky Pie Crust

    Plum Galette

    Roasted Garlic Focaccia

    Dough with Toppings

    6
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Appetizer Tags: butter, caraway seeds, flour, gouda, milk, rye flour, sea salt, thyme

    Reader Interactions

    Comments

    1. Amanda says

      November 13, 2015 at 1:51 pm

      I am determined to conquer pie crust! I love to bake but for some reason am intimidated to try my own crust. I’ll be trying these biscuits asap though.

      Reply
      • Brandon Matzek says

        November 13, 2015 at 4:52 pm

        It can be intimidating at first, but with practice, it becomes much easier!

        Reply
    2. Bella says

      November 13, 2015 at 3:56 pm

      Those look so good! I love scones and biscuits of any kind!!

      http://xoxobella.com

      Reply
      • Brandon Matzek says

        November 13, 2015 at 4:51 pm

        Thanks Bella!

        Reply
    3. Sydney anderson says

      November 13, 2015 at 8:23 pm

      Ooo these look so good

      Reply
    4. Jenna O says

      November 14, 2015 at 1:13 pm

      I love to make biscuits!

      Reply
    5. Melissa R says

      November 14, 2015 at 4:19 pm

      I love making scones, especially lemon-ginger flavor. I’m not a great baker, but I’ve gotten pretty good at those!

      Reply
      • Brandon Matzek says

        November 19, 2015 at 8:05 am

        Sounds like a tasty place to start!

        Reply
    6. Wendy says

      November 15, 2015 at 4:39 am

      I love making scones, but somehow other types of pastry dough seem to be outside of my baking wheelhouse! May need to give that galette recipe another go…

      Reply
      • Brandon Matzek says

        November 19, 2015 at 8:09 am

        Galettes are great for practice, because there’s no need for perfection. Just have fun!

        Reply
    7. Kerri Molitor says

      November 15, 2015 at 6:08 am

      5 stars
      I am a sucker for anything with gouda! And pie crusts have always been a bit of a mystery to me, so this cookbook sounds fantastic!

      Reply
      • Brandon Matzek says

        November 19, 2015 at 8:09 am

        Me too! Yeah you’ll definitely want to check out this book then.

        Reply
    8. manda says

      November 15, 2015 at 8:55 am

      I don’t make dough but would like to

      Reply
    9. Lauren says

      November 15, 2015 at 10:10 am

      Pastry dough has always made me nervous but I’ve successfully made scones now and am looking forward to taking on some other pastries.

      Reply
      • Brandon Matzek says

        November 19, 2015 at 8:36 am

        Scones are a great place to start!

        Reply
    10. Lily | Kale & Caramel says

      November 15, 2015 at 11:05 am

      BRANDON. These biscuits. Those rations. That RYE!!! Love. Absolutely gorgeous, and so, so helpful. Thanks for enlightening us!

      Reply
      • Brandon Matzek says

        November 19, 2015 at 8:38 am

        Thanks Lily!!!

        Reply
    11. Tamra says

      November 16, 2015 at 10:09 am

      These biscuits look delicious. My biscuits are always inedible rocks. Maybe it’s time to try again. 🙂

      Reply
      • Brandon Matzek says

        November 19, 2015 at 9:08 am

        Give this a try Tamra!

        Reply
    12. jacquie says

      November 16, 2015 at 12:56 pm

      I would love to be able to make a really good biscuit

      Reply
    13. Carmen Carlton says

      November 16, 2015 at 1:09 pm

      These rye biscuits look delicious. Will have to try them soon.

      Reply
    14. Anne says

      November 16, 2015 at 5:58 pm

      One of my greatest pleasures in the kitchen is making dough. I’ve recently begun learning the art of scones, which is my current favorite thing to bake.

      Love the idea of using rye flour in biscuits and will try it soon. Thanks!

      Reply
    15. Liz says

      November 16, 2015 at 6:04 pm

      Thanks for sharing the “biscuit ratio.” Love that I can go with my favorites from there—though your gouda and thyme version looks amazing!

      Reply
      • Brandon Matzek says

        November 19, 2015 at 9:24 am

        Thanks Liz!

        Reply
    16. Erin says

      November 16, 2015 at 8:38 pm

      I am such a math nerd that these ratios really make my heart sing. 😉 The biscuits look amazing. I really need to check out that cookbook!

      Reply
      • Brandon Matzek says

        November 19, 2015 at 9:40 am

        Haha I am a bit of math nerd as well :P. Thanks Erin!

        Reply
    17. Laura says

      November 16, 2015 at 10:24 pm

      I love making scones–and cookies and pound cakes. But by far my favorite pastry to eat is croissants. But I am terrified of laminated pastry lol! Love these biscuits–they look fantastic!

      Reply
    18. Kacey @ The Cookie Writer says

      November 17, 2015 at 5:05 am

      I can always use more dough recipes! You are right with the ratio-based recipes: they are just fun to customize afterwards and make them your own 🙂 Loving the flavours here!

      Reply
    19. Kaitie says

      November 17, 2015 at 6:33 am

      These look amazing! These will have to make it to my table for Christmas dinner!!

      Reply
    20. heather @french press says

      November 17, 2015 at 6:56 am

      I love pie, but my crust never seems quite right, so if I had to pick a favorite pastry, it would be the biscuit – always perfect, and rye I’m sure would be delicious

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:44 pm

        Pie crust can be tricky. I found that my pie crusts have gotten better with practice :P. Biscuits are much easier though!

        Reply
    21. Karen @ Karen's Kitchen Stories says

      November 17, 2015 at 1:10 pm

      How cool that these have rye? That is a tough flour to work with sometimes!

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:45 pm

        It can! That’s why I kept the amount under 50% of the total flour. Makes it easier to work with. Thanks!!

        Reply
    22. Lauren @ Wicked Spatula says

      November 17, 2015 at 1:42 pm

      Your photography and styling is always absolutely stunning! I bet the gouda in these lovely biscuits is wonderful.

      Reply
    23. Alana says

      November 17, 2015 at 6:51 pm

      You totally dropped some baking knowledge on us and I liked it! That rye ratio tip is gold!! Also, biscuits looking amazing!

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:31 pm

        Haha yes!!! Thanks Alana 🙂

        Reply
    24. Chris says

      November 17, 2015 at 8:01 pm

      5 stars
      Cooking isn’t as scary as baking…at least that’s what I’ve always told myself. This takes the scary right out of my theory. The rye and gouda biscuits sound like a great way to produce it too. Thank you Brandon.

      Reply
    25. Camille says

      November 18, 2015 at 7:20 am

      Hi, I love making doughs of any kind. I bake bread several times a week and I make dough for scones and pie and tart dough on a schedule to always have some in the freezer for mid-week cravings!

      Reply
    26. karen says

      November 18, 2015 at 7:28 am

      I love making pastry dough, especially for pies

      Reply
    27. Karen D says

      November 18, 2015 at 8:44 am

      I love to make my own doughs… but too intimidated to make croissant dough

      Reply
    28. Terry says

      November 18, 2015 at 9:44 am

      Scones are one of my favorite things to make, sweet, savory or a bit of both. This book sounds great!

      Reply
    29. Michelle says

      November 18, 2015 at 11:00 am

      I enjoy making French Bread

      Reply
    30. aida mollenkamp says

      November 18, 2015 at 11:25 am

      Yes, please! By the way, I love that tray you used in this pic, Brandon. Where is it from?

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:32 pm

        Thanks Aida! It’s from Schoolhouse Electric Supply Co. in Portland. If you’ve never been, you NEED to go!

        Reply
    31. MARTHAIA says

      November 18, 2015 at 11:31 am

      I like to make pecan coconut crust for german chocolate pie…..

      Reply
    32. Leela says

      November 18, 2015 at 11:42 am

      I love making pies and biscuits.

      Reply
    33. Dana says

      November 18, 2015 at 12:18 pm

      My favorite pastry is a flaky chocolate croissant. I have always wanted to make my own puff pastry but have not gottten to it yet.

      Reply
    34. Vicky @ Avocdo Pesto says

      November 19, 2015 at 10:26 am

      Love how pie crust vs biscuit dough is simply a matter of changing the ratio of the same ingredients! Such a good kitchen hack to know! LOVEEE these biscuits!

      Reply
      • Brandon Matzek says

        November 21, 2015 at 12:38 pm

        Thanks Vicky! Ratios can be really useful.

        Reply
    35. The Food Hunter says

      November 20, 2015 at 7:42 am

      Can’t wait to try these…they sound amazing

      Reply
    36. Brittany Koelmel says

      November 20, 2015 at 8:58 am

      I dont bake my own bread but I would love to start!

      Reply
    37. Kimberly @ The Daring Gourmet says

      November 20, 2015 at 4:23 pm

      The rye and caraway seeds make for such a delightfully rustic flavor, love it! I love making pastries of all kinds but when it comes to dough making bread is probably my favorite!

      Reply
    38. Felice says

      November 21, 2015 at 11:28 pm

      I love making scones, but I wish I was better at making pie dough.

      Reply
    39. Christiane ~ Taking On Magazines says

      November 22, 2015 at 11:28 am

      I’ve always wanted to find a good bread and dough cookbook. It’s the one area that I don’t have as much confidence in as I wish. Making Dough looks fantastic.

      Reply
      • Brandon Matzek says

        November 23, 2015 at 10:41 am

        This is definitely a great resource to start out with!

        Reply
    40. Anita says

      November 22, 2015 at 2:58 pm

      This cookbook sounds totally up my alley! The scientist in me loves breaking recipes down into formulas to make sense of how they work!

      Reply
      • Brandon Matzek says

        November 23, 2015 at 10:41 am

        You would love Making Dough then!!

        Reply
    41. Matthew From Nomageddon says

      November 23, 2015 at 12:41 pm

      5 stars
      OMG This looks so GOUDA! I honestly would make these for Thanksgiving but one of my guests has a huge problem with seeds.

      Reply
    42. Steph @ Steph in Thyme says

      November 23, 2015 at 2:36 pm

      5 stars
      You had me a gouda and thyme. Divine!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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