Pumpernickel Biscuits are light and fluffy but packed with earthy flavor from rye and molasses ~ plus a secret ingredient that takes them over the top!
On those soup for dinner nights, I have to have something carb-y on the side ~ and biscuits are my go-to because they’re so quick to throw together. These pumpernickel biscuits turned a simple chowder into a feast: light and fluffy with the hearty flavor of rye and molasses. It’s the easiest way I know to make an everyday soup night feel a little special.
Pumpernickel is a hearty German rye bread
It’s made with dark rye flour with a rich deep brown color and an earthy flavor, it’s one of the most distinctive breads in the world.
pumpernickel biscuits ingredient notes
rye + all-purpose flour blend: I used half rye flour and half all purpose to maintain a light texture. With that blend you’re getting the best of both worlds ~ a light fluffy biscuit with a rich old world flavor. Don’t expect sky high pumpernickel biscuits: rye’s gluten doesn’t trap gas as effectively as wheat gluten, so the structure can’t “hold” the same vertical lift. Instead, the rise spreads out more sideways. Your pumpernickel biscuits will be deliciously moist and soft, but a bit squat.
molasses: this is everything! It gives that rich caramel flavor with a hint of sweetness.
unsweetened dark cocoa powder: it’s in here for the rich color plus flavor enhancement. You won’t taste cocoa as such, it just adds a little depth and mystery to the flavor profile.
caraway seeds: the seeds of a plant in the parsley family with aromatic, licorice-like notes. Caraway seeds aren’t a must in traditional German pumpernickel, but they’ve become a classic add-in.
buttermilk/cream/half and half: I make these biscuits with any of these, they will all work. When I use cream or half and half I add a splash of lemon juice for added acidity.
food processor biscuit method
- Pulse dry ingredients in your processor to combine.
- Add cold butter, in pieces, and pulse/process until the butter is incorporated and the mixture is like coarse sand.
- Add the liquid ingredients and pulse/process until the moist dough comes together in a lump.
They look chocolatey, don’t they? But don’t be fooled, these pumpernickel biscuits are hearty and savory. Try them out for Thanksgiving and holiday meals, or for Sunday dinners when you want to switch out your regular dinner rolls.
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Pumpernickel Biscuits
Equipment
- food processor optional
Ingredients
- 1 1/2 cups dark rye flour
- 1 1/2 cups all purpose flour
- 1 Tbsp dark cocoa powder, I like Hershey’s Special Dark
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 12 Tbsp cold unsalted butter, cut in pieces
- 1 cup cold buttermilk, or cream mixed with 1 tablespoon of lemon juice.
- 2 Tbsp molasses
- 1 Tbsp butter, melted
- caraway seeds
Instructions
- Preheat your oven to 425F and line your baking sheet with parchment paper.
- Stir together the buttermilk and molasses and set aside.
- In the bowl of a food processor fitted with the metal blade, pulse to combine the flours, cocoa powder, baking powder, baking soda and salt.
- Add in the pieces of cold butter, pulse/process the machine until the butter is incorporated and the mixture has a sandy texture.
- Add the liquids to the machine and pulse/process just until the mixture comes together into a lump. It will be a bit rough around the edges. This should take 30 seconds or less.
- Turn out onto a lightly floured surface and bring the dough together with your hands into a flat disk.
- Pat or roll out to a disk about 8 inches round. Use a 2 1/2 inch biscuit cutter to cut out 7 or 8 biscuits. You will need to reform the dough once to cut them all out.
- Set the biscuits on a silpat or parchment lined baking sheet and put in the refrigerator while you clean up. This will re-chill the butter for a better texture.
- Bake for about 15 minutes until risen and golden.
- Brush with a little melted butter and sprinkle with caraway seeds.
- These biscuits are best when they are still warm. You can refresh a leftover biscuit in the microwave ~ on high for 15 seconds.
Notes
Nutrition
what to serve with pumpernickel biscuits
Looks like a Scandinavian matbröd, because its leavening is is baking powder and soda and buttermilk — not a German pumpernickel leavened with yeast. Will definitely try it.
Can I bake it as a loaf in a loaf tin
I don’t recommend that Pippa, biscuits have a very different composition from a loaf bread.
Thanks I’m in Australia and these would be called rolls not biscuits going to make them now with creamy cauliflower and leek soup
Sounds delish! It’s funny how the different culinary terms can really mess with recipe communication, huh?