Rye Biscuits (small batch)

1 cup rye flour
2 Tablespoons caraway seeds

2 teaspoons baking powder

1/8 teaspoon baking soda

3/8 teaspoon salt

2 Tablespoons butter

1/2 cup milk, chilled

1 tablespoon of melted butter to brush on top.

Directions

Preheat oven to 450 degrees.

In medium size mixing bowl, combine flour, caraway seeds, baking powder, baking soda and salt. Whisk to blend.

Add butter and into dry ingredients and cut with fork until mixture looks like crumbs.

Make a well in the center and pour in the chilled milk. Mix just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round.

Cut out biscuits with a cutter, being sure to push straight down through the dough.

Place biscuits on baking sheet so that they just touch.

Reform scrap dough, working it as little as possible and continue cutting.

Brush melted butter on top.

Bake until biscuits are tall and light gold on top, about 20 minutes.