* Exported from MasterCook *
Biscuits, Multigrain Seed
Recipe By :SandyS
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups multigrain flour
1 cup whole wheat flour
1/4 cup sunflower seeds
1/4 cup flax seeds
1/4 cup wheat germ
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 cup milk
1 egg -- lightly beaten
1/4 cup sesame seeds
A crunchy, wholesome biscuit - perfect to serve with soup, stew, or
alone with butter and jam.
Prep: 30 min
Cook: 12 min
Ready In: 42 min
Preheat oven to 425F (220C).
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" square, cut into
quarters, and cut each quarter into 3 rectangular pieces.
Place each piece of dough onto an ungreased baking sheet, about 1"
apart; brush with egg and sprinkle with sesame seeds.
Bake in the preheated oven until golden, 12 to 15 minutes.
Cal 228, Fat 14g, Carb 21g, Sod 290 mg, Fiber 4g, Pro 7g
Review: 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.
Review: These biscuits are so yummy! They use lots of seeds and
grains, making them substantial and wholesome.
S(Internet address):
https://www.allrecipes.com/recipe/245299/multigrain-seed-biscuits/
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Per Serving (excluding unknown items): 231 Calories; 13g Fat (50.5%
calories from fat); 6g Protein; 23g Carbohydrate; 3g Dietary Fiber;
41mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0427