Swiss and Seeded Rye Biscuits

Swiss and Seeded Rye Biscuits

We make our Southern Biscuit dough with a heavy hand of rye flour and fold in lots of shredded Swiss cheese and caraway seeds before we roll and cut them out. The cheese on top of each biscuit gets nice and crunchy in the oven! These are fluffy and buttery. The Swiss cheese is a perfect backgroung for the pop of flavor from the caraway seeds. A perfect pairing for your breakfast, brunch, lunch, dinner or snacking needs! Bake these, cut in half and add a plain folded up omelet and slice of corned beef! YUMMY! Great little sandwich biscuit!


Our biscuits will make you slap your momma! We do not guarantee, however, that she won't slap you back...

  • A note on our frozen products and baking

    All of our frozen products are put in our blast freezer within minutes of cutting, rolling, shaping and traying. We set our blast freezer to -80 degrees, that's 80 degrees below zero, things tend to freeze rather quickly! This allows for a fresher and better looking product! Each item comes with its own parchment square for induvidual baking. 

    Please adjust baking times to your own oven! The instructions that come with each of our frozen products is based on a convection oven, which most people have these days. Even many toaster ovens are convection or have that option. The standard rule is set a still oven at 25 degrees more than a convection oven. If you have a recipe you usually bake in a still oven, you would lower the temperature by 25 degrees if using a convection oven. Chocolate Chip cookies cook at 350 degrees in a still oven, and 325 degrees in a convection oven. Convection ovens work by forcing hot air around inside your oven which aids in quicker cooking and more even browning. The swirling air is "hotter" than non moving air. Still turn your items 1/2 way through and always bake in the center of your oven for best results (your product is in the center of the oven, not just the shelf in the center spot!