seed biscuits

i don't like to bake.  it's too fussy.  there's too many ways to totally destroy the recipe beyond repair.  however... i LOVED my nannie's biscuits and i desperately want to make them just like she did.  the last time i tried to make them i ended up with a plate of hockey pucks (which the husband still enjoyed - i love him).  i just can't seem to get it right.  but i may have found an alternative.

when i saw this recipe (another ripped from the pages of an old canadian living magazine) i was definitely hesitant to try it but was so tempted by all the seeds and goodness they promised.  so... i decided to give it a go.  and while they're certainly not nannie's biscuits, they turned out really good!  yum!  what a treat (and a baking self-confidence boost to boot).

these were the perfect thing to go with our black bean chili (pictured below) on a chilly evening.


Seed Biscuits - from Canadian Living Magazine, January 2007
makes 12 biscuits
prep time: 20 mins  cook time: 12-15 mins

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, slightly beaten
2 tbsp sesame seeds

in a large bowl, mix together all-purpose flour, whole wheat flour, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt.  using a pastry blender (or cutter) or 2 knives, cut in butter until the mixture is all crumbly (trying not to get it all over the place like i usually do).  stir in the milk to form a soft, slightly sticky dough.

with floured hands, turn the dough out onto a lightly floured surface.  knead gently 10 times.  pat out into a 7 inch square.  cut into quarters and then cut each quarter into three strips.  place on an ungreased baking sheet, about 1 inch apart.  brush the tops with egg and sprinkle with sesame seeds.

bake at 425 until golden, about 12-15 minutes.  let cool on the pan.


these did rise more than i was expecting... i might flatten them out a bit more next time, or cut them in circles like regular biscuits.  i think i'd take them off the pan to cool next time too, since they seemed to keep browning on the bottom a bit after i took them out.  still, i'm pretty sure i'm going to be snacking on them all week long!

delish!