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Multigrain Seed Biscuits


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

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 228 calories; 13.9 g fat; 21.1 g carbohydrates; 6.9 g protein; 37 mg cholesterol; 290 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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A substantial biscuit filled with lots of yummy grains!