Three Seed Biscuit Recipe

A Healthier Version of The Classic Biscuit

Three Seed Biscuit Recipe

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. 


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

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom