Sunday, September 14, 2014

Three-Cheese Rye Biscuits

The new book Huckleberry, from the Bakery and Cafe in Santa Monica of the same name, by Zoe Nathan is easy for me to like. As I read my review copy, page after page held something I wanted to try baking, flavors I wanted to taste, and breakfasts I knew would be delicious. I’m easily entertained by the thought of baking lots of different types of breakfast treats, but seriously, I wanted to grab the mixing bowls and bake every single muffin recipe in the first chapter. It starts with Cooca Nib Muffins with Dark Chocolate Glaze and goes on to include Lemon Cornmeal Muffins with Lemon Glaze, Gluten-Free Vegan Banana Chocolate Muffins, Fig-Brown Sugar Muffins, and more. It’s not just the baked goods and breakfast dishes in the book that appealed to me either. There’s also a nice mix of various flours and whole grains that appear in several recipes. But, those wholesome, whole grains aren’t there just to be healthy ingredients. They’re added for flavor and texture, and there’s no lack of decadence in these recipes. There are Brown Rice Quinoa Pancakes, Multigrain Pancakes, and Ricotta Griddlecakes. Then, there are chapters for Sandwiches, Hearty plates with an Egg on Top, and Coffee and Other Beverages. In deciding where to start, I put my sweet tooth on hold for just a moment while I mixed up the Three-Cheese Rye Biscuits. Despite the rye flour and whole wheat flour, these are anything but a health-food kind of biscuit. They’re buttery and tender with cream cheese and grated cheddar and parmesan. 

Step one was to combine the dry ingredients which include rye flour, all-purpose flour, whole wheat flour, baking powder, salt, black pepper, and cayenne. Next, cold pieces of butter were worked into the flours followed by cream cheese that was worked in in the same way. Then, the grated cheddar and parmesan were added with buttermilk. The dough was transferred to a work surface and briefly kneaded to bring it together. To form the biscuits, an ice cream scoop was used. After scooping each biscuit onto a baking sheet, I flattened them a little to prevent domed tops. The sheets pans with biscuits were placed in the freezer for a couple of hours before baking. I only baked half of them at first since, once frozen, the raw biscuits can remain in the freezer for up to a month. They went straight from the freezer to the oven with a quick stop for an application of an egg wash and a sprinkling of fleur de sel. 

If someone offered me a whole grain rye biscuit, this is not what I would expect to receive. These biscuits were as indulgent as any I’ve tasted previously. The cheeses and crunchy salt sprinkled on top add savory flavor. They were perfect with a vegetable scramble for brunch. Some breakfast or brunch dishes in our not-too-distant future will probably include Roasted Spaghetti Squash with Parmesan and Eggs, Vegetarian Croque, Lentils with Roasted Cherry Tomatoes and Sunny-Side-Up Eggs, and lots of muffins. I think I need to get back to the kitchen now. 

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22 comments:

  1. How can they be not indulgent with 3 cheese! They look awesome.

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  2. Indeed, it is surprising that a biscuit made with rye and whole wheat flours could be so tasty, but I believe you, plus they look amazing!

    I was crossing my fingers that you got permission to publish the recipe for this one... :-( Oh, well... it sounds like a nice cookbook...

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  3. Deliciously cheesy! Those tasty biscuits are perfect. This cookbook sounds wonderful.

    Cheers,

    Rosa

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  4. Did someone say 'cheese'? :) 3 cheeses?! Even better! They look yummy!

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  5. These came out great!
    I love baking with rye flour.
    You need to try those crackers from Nigella (the ones I told you).

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  6. Wow Lisa, these look great, especially with the combination of all the cheeses...delicious!
    Enjoy your week :D

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  7. How many cookbooks do you own? I love how these oat biscuits have three different types of cheeses. They must taste amazing xx

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  8. Oh now ANOTHER book on my wish list! I so want to make these biscuits and well, everything else you mentioned.

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  9. Oh Lisa, those biscuits sure do look tempting. I love the combination of Rye and Whole Wheat. They marry so well together. Add those cheeses and I'm in Heaven!!! Thank you so much for sharing, Lisa...sounds like another keeper:)

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  10. These look PERFECT, Lisa! All of the salty elements sound like they fit perfectly. And rye is a fantastic foundation for it all. Bravo.

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  11. This is the second recipe this week that uses rye flour. Big motivation for me to buy a bag of it! :D

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  12. Yum, I LOVE cheesy biscuits - another bookmarked recipe :D

    Cheers
    Choc Chip Uru

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  13. i like cheese biscuits too. these sound great!

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  14. I hadn't heard of "Huckleberry" before, but these (and the other recipes you mentioned) make it sound like it's worth checking out.

    The biscuits sound incredible. Yum!

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  15. i feel like i hardly ever have rye bread without caraway but these look spectacular! the salt on top is an awesome touch.

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  16. I love cheese biscuits and totally am loving the look and sound of your three cheese rye biscuits.. thanks for the great idea!

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  17. The biscuits sound brilliant and all those wonderful muffins you mentioned make me want to grab a copy of the book right away.

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  18. These are such a different and tasty sounding biscuit. The would be great with a bowl of stew.

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  19. Lisa I love these biscuits look beautiful!!

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  20. I just got this cookbook and want to make ALL THE THINGS. Might have to start with these biscuits as well. I'm intrigued by the rye and enamored with the cheese.

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  21. I love these buiscuits too! These do look delicious. I am hearing about huckleberry for the first time, but sounds pretty interesting!

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  22. I love Huckleberry! Such a fun place to visit when I used to be in Santa Monica. I've got this cookbook on my short list.

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