I love biscuits, hot and delicious right from the oven to eat with my soup. This recipe is a healthier version of biscuits, with the addition of whole wheat flour, along with sunflower, flax, and sesame seeds. I love the nutty flavor the seeds give them, and they are delicious with soup, chili, hummus, or even as a snack with honey.
Adapted from Canadian Living
1 1/4 cups all purpose flour
1 cup whole wheat flour
1/4 cup sunflower seeds
1/4 cup flaxseeds
1/4 cup wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup milk (I used buttermilk, and because it's so thick, I added a little extra to make the dough come together)
1 egg, lightly beaten
2 tbsp sesame seeds
Pre-heat oven to 425 F.
In a large bowl, whisk together the flours, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder, and salt. Using a pastry cutter or 2 knives, cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the milk until the mixture is a raggy dough, and turn out onto a lightly floured counter. When I used the buttermilk, I added a little more because the mixture seemed kind of dry. Using your hands, bring the mixture together and knead it gently about 10 times until it comes together and is a soft, slightly sticky dough. Pat into a 7x7 inch square.
With a sharp knife, cut the square into quarters, and then each quarter into 3 pieces, or sticks. Place them on a baking sheet and then brush with beaten egg and sprinkle with sesame seeds. Bake in the middle of the oven for about 12 minutes, until golden on the bottom. Transfer to a wire rack to cool.
Makes 12
