MULTIGRAIN SEED BISCUITS
A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.
Provided by SandyS
Categories Bread Quick Bread Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- 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 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, Sodium 290.1 mg, Sugar 2.2 g
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Maggy Hauwanga
[email protected]Overall, I really enjoyed these multigrain seed biscuits. They're a delicious and healthy snack or breakfast option.
ABUBAKAR Karachi
[email protected]These biscuits are a bit bland. I think I'll add some herbs or spices next time.
Md Motalev
[email protected]These biscuits are a bit time-consuming to make, but they're worth the effort.
Khizar Laghari
[email protected]I love that these biscuits are made with wholesome ingredients.
Diana Sipe
[email protected]These biscuits are a great way to get your daily dose of fiber.
Lina Sbila
[email protected]I had a hard time finding multigrain flour, so I just used all-purpose flour instead. The biscuits still turned out great!
Rana sajawal
[email protected]I found that these biscuits were a bit too dry for my taste. I think next time I'll add a little bit of butter or milk to the dough.
Jahnzaib Ahktar
[email protected]These biscuits are a bit crumbly, but that's part of their charm. They're also very flavorful.
Engy Amr
[email protected]I've made these biscuits several times now, and they're always a hit with my family and friends.
Hector Diaz
[email protected]These biscuits are perfect for a quick snack or breakfast on the go. They're also a great addition to a lunch box.
Sylvester Rodriguez
[email protected]I love the texture of these biscuits. They're crispy on the outside and soft and chewy on the inside.
Ev R
[email protected]These biscuits are a great way to use up leftover seeds and grains. I had some chia seeds, flax seeds, and oats in my pantry, and they all worked well in this recipe.
Ali Asd
[email protected]I was pleasantly surprised by how easy these biscuits were to make. I didn't have any special ingredients or equipment, and they turned out perfectly.
Bedena Akhter
[email protected]These multigrain seed biscuits were a delight! They had a slightly nutty flavor and a satisfying crunch. I enjoyed them with a cup of tea in the afternoon.