Best 2 Multigrain Seed Biscuits Recipes
Indulge your taste buds with a delightful journey into the realm of multigrain seed biscuits, a symphony of flavors and textures that will tantalize your senses. Embark on a culinary adventure with our curated collection of recipes, each promising a unique twist on this classic treat. From the nutty crunch of amaranth and quinoa to the earthy allure of flax and sunflower seeds, these biscuits offer a symphony of flavors that will leave you craving more. Explore the depths of taste with our savory herb and cheese variations or surrender to the sweet embrace of dried fruits and a hint of cinnamon. Whether you prefer a crispy exterior or a soft, chewy center, our recipes cater to every palate. Discover the perfect accompaniment to your morning coffee, afternoon tea, or evening snack. Join us on this delectable odyssey and let the aroma of freshly baked multigrain seed biscuits fill your kitchen with warmth and happiness.
Here are our top 2 tried and tested recipes!
WHOLE-GRAIN BISCUITS
Salt and pepper bring out the hearty richness of whole wheat in these buttery biscuits. It's all about portion control here--you get to eat two!
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whisk together both flours, the baking powder, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Work in the butter using your fingers or a pastry cutter until the mixture resembles small peas.
- Add the milk and stir until just incorporated. Gently knead into a ball, and then pat into a 1-inch-thick rectangle. Cut into twenty-four 1 1/2-inch squares and place on the prepared baking sheet, leaving about 1 inch between each biscuit. Sprinkle an additional 1/4 teaspoon salt and pepper on top.
- Bake until golden brown, about 20 minutes. Cool on the baking sheet and serve warm.
HEARTY MULTIGRAIN BISCUITS
Enjoy these hearty multigrain biscuits brushed with milk that are ready in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Mix flours, cornmeal, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 270 mg
Tips:
- Use a variety of grains and seeds for a more complex flavor and texture.
- Don't overmix the dough, or the biscuits will be tough.
- Chill the dough for at least 30 minutes before baking, or the biscuits will spread too much.
- Bake the biscuits until they are just golden brown on top, or they will be dry.
- Serve the biscuits warm with butter, honey, or jam.
Conclusion:
These multigrain seed biscuits are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With a variety of grains and seeds, these biscuits are packed with flavor and texture. They are also a good source of fiber and protein. Enjoy these biscuits warm with your favorite toppings, or crumble them over yogurt or oatmeal for a crunchy topping.
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