A biscuit that is crunchy and filling that is excellent with soup, stew, or just by itself with butter and jam.
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Total Time: | 42 mins |
| Servings: | 12 |
| Yield: | 12 biscuits |
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
Instructions
- 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.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 290 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I LOVE this recipe and have made these probably 10 times now. The only thing I sub is ground chia for wheat germ. They’re kind of nutty and crunchy, very satisfying, and toast beautifully the next day or so if you don’t eat them all immediately!
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.