Multigrain Seed Biscuits recipe

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Ingredients

1 ¼ cups multigrain flour
1 cup whole wheat flour
¼ cup sunflower seeds
¼ cup flax seeds
¼ cup wheat germ
1 tablespoon white sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter
1 cup milk
1 egg, lightly beaten
¼ cup sesame seeds

Nutrition Info

227.6 calories
carbohydrate: 21.1 g
cholesterol: 37.5 mg
fat: 13.9 g
fiber: 4.3 g
protein: 6.9 g
saturatedFat: 5.8 g
servingSize: -
sodium: 290.1 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 biscuits

Recipe Note

A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.

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