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Multigrain Seed Biscuits

Rated as 4.67 out of 5 Stars

"A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam."
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42 m servings 228
Original recipe yields 12 servings (12 biscuits)


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
  3. Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.
  4. Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.
  5. Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
  6. Bake in the preheated oven until golden, 12 to 15 minutes.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 228 calories; 13.9 21.1 6.9 37 290 Full nutrition

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Read all reviews 2
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Easy and tasty, but too heavy on the flax seeds. I'm going to try replacing the flax seeds with a a combination of the sunflower seeds and wheat germ.

These biscuits are so yummy! They use lots of seeds and grains, making them substantial and wholesome.