Soaked Rye Biscuits

Resently I have been experiamenting baking with different flours to have a veriety of gains and seeds in my diet. These rye biscuits are wonderful on there own or covered with sausage gravy!

Soaked Rye Biscuits
Cook time: 
Total time: 
Serves: 24
  • 5 cups rye flour
  • 10 TBS butter, melted
  • 2 cups milk
  • 2 TBS acid medium (apple cider vinegar, whey, lemon juice, kombuhca or dairy kefir)
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1½ teaspoon salt (I use Real Salt)
  • unbleached white flour
  1. Mix your rye flour, melted butter, milk and apple cider vinegar and and cover the bowl with plastic wrap.
  2. Leave on your counter to soak for 12 to 24 hours. The next day add the baking soda, baking powder and salt. Kneed for 5 mintues.
  3. Roll out to ¾ in thick on a lightly floured counter top. Use cutter/ glass of your choice to cut the biscuts out. The glass I use is about 2 inches in circumferance. Place on in a ungreased pan, crowd them close togther so that they will be softer and rise higher.
  4. Bake at 450 dgrees F for 10 minutes.

This post is part of Hearth and Soul, Pennywise Platter Thursday, Simple Lives Thursday,

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. Anonymous, I’m so glad that you liked them! 🙂 It’s always great to hear feed back. I hope you try more soaked recipes!

  2. Anonymous says:

    Okay, I made these are they are great!! I have to say, this is the first soaked recipe I’ve tried that not only turned out but is very tasty. Even my kids liked these, so that is a good endorsement. They smell like bran muffins! Thanks for a great recipe 🙂

  3. Maman- I hope you enjoy them!!

  4. Oh hurray for the update! I have lemon juice in my fridge, so I can make these sometime this week! I’m so excited to try them!

  5. HI katie kates! I have to tell you that I adore the taste of rye bread and flour. In fact if ever given a choice of different breads, I always pick the rye because I adore the tangy flavor of it! i like the idea that you made a baking soda biscuit with the kick of rye and I am going to bookmark this to try at home! Thanks so much for sharing it on the hearth and soul hop! Big hugs! ALEX

  6. Thanks Mare! 🙂

    Maman A Droit, there are actualy lots of options you can use to soak your flour not just ACV, I added those options to my post.

  7. Yum! I need to go buy some vinegar so I can try this!

  8. yummy! Looks good Kate!

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