Sometimes biscuits can seem a little decadent. With healthy whole wheat flour, wheat germ, and flax, this recipe is a healthier version. I like how the sunflower seeds add a little texture and crunch. You can use unsalted butter (add 1/2 tsp of salt, then) but salted means one less step. Whip these up to go with some chili or soup, or stuff them with a bit of ham and cheese for a snack. Biscuits are best eaten the day they are made, but if you have some leftovers, they will keep another day if you put them in an airtight container.
Ingredients:
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 cup cold butter, cubed
1 1/4 cup buttermilk
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, and baking powder. 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. Using your hands, bring the mixture together and knead it gently until it comes together and is a soft, slightly sticky dough. Try to handle it as little as possible. Pat the dough to about a half inch thick. Cut out biscuits using a 1 1/2 inch biscuit cutter. Place them on a baking sheet lined with parchment paper, and then brush with beaten egg and sprinkle with sesame seeds. Bake in the middle of the oven for about 9-11 minutes, until golden on the bottom. Transfer to a wire rack to cool.
Makes 12-16 biscuits
Adapted from Canadian Living
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