CARAWAY RYE BISCUITS

1 CUP RYE FLOUR
1 CUP UNBLEACHED FLOUR
2 1/4 t BAKING POWDER
1 t BAKING SODA
1/4 t SALT
1 t COCOA POWDER OR CAROB POWDER
1 t CARAWAY SEEDS
1/4 CUP BUTTER SLICED IN PIECES
2/3 CUP PLAIN YOGURT
3 T MILK
1 LARGE EGG
1 T MOLASSES

MIX ALL DRY INGREDIENTS.

CUT THE BUTTER IN UNTIL MIXTURE RESEMBLES CORNMEAL.

IN THE CENTER, MAKE WELL AND BLEND: YOGURT, MILK, EGG, AND MOLASSES AND GRADUALLY BLEND INTO THE FLOUR MIXTURE.

TURN OUT ONTO FLOURED SERVICE AND KNEAD TWO OR THREE TIMES. PAT OR ROLL OUT, 1/2 INCH THICK. CUT OUT BISCUITS AND PLACE ON LIGHTLY BUTTER BAKING PAN.

BAKE AT 425 FOR APPROX. 12 MINUTES.

I FIXED THESE TO GO WITH A SAVORY MEAT MEAL AND THEY WERE GOBBLED UP!