Rye Drop Biscuits

Rye Drop Biscuits

"'My husband, Ken, and I like these rich, rugged, melt-in-your mouth biscuits with any meal,' says Nancy Zimmerman (right with Ken) from Cape May Court House, New Jersey. 'They're so easy to make since you don't have to knead them or cut them out.'"
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20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the egg and milk just until combined. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 7-10 minutes or until golden brown. Remove to a wire rack.


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I wanted to try a new biscuit recipe so I thought I'd give this a whirl. I loved it. I think it needs a little more flour though to make it a bit flakier, but the flavor is very good! I will ...

Unfortunately this is the first time I had to give a negative review. The biscuits were flat and very dry. I followed the recipe exactly.

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