Rye and cheddar biscuits from Dinner: Changing the Game (page 380) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • westminstr on March 25, 2026

    I’d wanted to make these for a long time. I was cranky while making them because they took longer than expected. Also the batter seemed dry but I didn’t want to add extra liquid (I used Greek yogurt). In retrospect I should have added a touch more yogurt or a tbsp of water. They actually turned out pretty good in the end, so much so that I would make again. Next time blend the butter & flour a bit more.

  • kmcooking on January 01, 2026

    These were great! I did not have fine sea salt so I used 1.5 tsp of diamond crystal, I will probably increase to 2 tsp DC next time. I used about 5oz of extra sharp cheddar (ended up being slightly over 1 cup) but came out with a nice cheesy crust. I had mine too spaced out and they kind of splatted, so make sure they are close together. Will definitely make again!

  • skvalentine on July 28, 2025

    So good! Would absolutely make these again.

  • ldyndiuk on May 28, 2022

    I love making this biscuits to go with the Caramelized Broccoli Soup. They’re just the perfect accompaniment, and always come out well.

  • klrclark on February 23, 2021

    These were soo good! The nutty taste and cheddar was good. They were better than the soup. The star of the meal.

  • Lepa on September 16, 2017

    These were delicious. We ate them slathered with butter with potato leek soup and they transformed a simple meal into an extraordinary one.

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