Recipe by Canadian Living.
It was kind of a rainy cold week this last week. That always puts me in the mood for soup and biscuits. These biscuits are wonderfully light and buttery, despite the heavy sounding ingredients. They were even just as delicious the next day. Really...I couldn't stop eating them.
What you'll need
1 1/4 cups All-purpose flour
1 cup Whole wheat flour
1/4 cup each Sunflower seeds, Flaxseeds and Wheat germ
1 tbsp Sugar
1 tbsp Baking powder
1/2 tsp Salt
1/2 cup Cold butter, cubed
1 cup Milk
1 Egg, lightly beaten
2 tbsp Sesame seeds
How to
1. In a large bowl, whisk together both flours, sunflowers seeds, flaxseeds, wheat germ, sugar, baking powder and salt.
2. Using pastry blender, cut in butter until mixture is in coarse crumbs. Stir in milk to form soft slightly sticky dough.
3. With floured hands, turn out onto lightly floured surface; knead gently 10 times.
4. Pat into 7-inch square. Cut into quarters. Cut each quarter into 3 strips.
5. Place 1-inch apart, on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.
6. Bake in 425°F oven until golden, about 12 minutes. Makes 12 biscuits.
What you'll need
1 1/4 cups All-purpose flour
1 cup Whole wheat flour
1/4 cup each Sunflower seeds, Flaxseeds and Wheat germ
1 tbsp Sugar
1 tbsp Baking powder
1/2 tsp Salt
1/2 cup Cold butter, cubed
1 cup Milk
1 Egg, lightly beaten
2 tbsp Sesame seeds
How to
1. In a large bowl, whisk together both flours, sunflowers seeds, flaxseeds, wheat germ, sugar, baking powder and salt.
2. Using pastry blender, cut in butter until mixture is in coarse crumbs. Stir in milk to form soft slightly sticky dough.
3. With floured hands, turn out onto lightly floured surface; knead gently 10 times.
4. Pat into 7-inch square. Cut into quarters. Cut each quarter into 3 strips.
5. Place 1-inch apart, on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.
6. Bake in 425°F oven until golden, about 12 minutes. Makes 12 biscuits.
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