Multigrain Seed Biscuits Recipes

MULTIGRAIN SEED BISCUITS

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.

WHOLE-GRAIN BISCUITS

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.

HEALTHY MULTIGRAIN AND SEED BREAD

Steps:

• Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
• Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
• Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
• Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
• ** You can experiment with different flours based on what you have in your pantry.
• ** Try adding different seed combinations or pine nuts -- yum.