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My review
Multigrain Seed Biscuits
2
SandyS
"A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam."
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Ingredients
42 m servings 228Original recipe yields 12 servings (12 biscuits)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
- 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.
- 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.
- Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
- Bake in the preheated oven until golden, 12 to 15 minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
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Newest
11/22/2018
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.
11/3/2015
These biscuits are so yummy! They use lots of seeds and grains, making them substantial and wholesome.