Multigrain Seed Biscuits Recipe

Name: Multigrain Seed Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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 white 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

Servings: persons

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 white 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

1
Preheat oven to 425 degrees F (220 degrees C).
2
Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
3
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.
4
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.
5
Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
6
Bake in the preheated oven until golden, 12 to 15 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups multigrain flour, 1 cup whole wheat flour, 1/4 cup sunflower seeds, 1/4 cup flax seeds, and more.

Yes, Multigrain Seed Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Multigrain Seed Biscuits

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