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Preheat oven to 400 degrees. In a food processor combine the all–purpose flour and rye flour, baking powder, caraway seeds, and salt. Add cold butter, close lid, and pulse/chop until mixture resembles coarse crumbs. With a fork, in a small bowl, beat egg, sour cream and milk together. Add to flour mixture and pulse just until dry ingredients are moistened. Turn out onto a floured surface and gently knead 6 or 8 times. Transfer dough to a greased baking sheet and pat into a ½–inch–thick square or rectangle. Cut into 3–inch squares, but do not separate. Bake 17 to 22 minutes or until golden brown. Serve hot or warm, split open and slathered with butter. Momma Sez... "For a real Southern delicacy, stuff the hot biscuits with ham. Those yummy Ham Biscuits will disappear in a hurry." Behind the RecipeThese "Square Deal" biscuits came out of my childhood in Lancaster, Pennsylvania – Amish country, though we were not Amish. My mom called them "Square Deal" for two reasons. First, she couldn't see the sense in making biscuits round and wasting all that good dough in–between the circles. Plus, re–rolling the scraps only resulted in tough biscuits. Her solution? Make 'em square. We loved them, no matter what the shape. Second reason – it was the mid–30s and the middle of the Depression. President Franklin Delano Roosevelt's New Deal was in full swing and lots of folks who couldn't find jobs were finally put to work when the WPA (Works Projects Administration) opened opportunities for them. We were lucky because my father was a master butcher and worked for the same market chain for many years. And that's why FDR's New Deal became my mother's Square Deal. Lillian Julow
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