This recipe makes 12 biscuits servings Quick and easy to assemble and bake, these biscuit fingers are wonderful with soups, such as Roasted Red Pepper and Sweet Potato Soup, and stews. Or enjoy them as a snack with honey or hummus.
- 1-1/4 cups (300 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- ¼ cup (60 mL) sunflower seeds
- ¼ cup (60 mL) flaxseeds
- ¼ cup (60 mL) wheat germ
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- ½ tsp (2 mL) salt
- ½ cup (125 mL) cold butter, cubed
- 1 cup (250 mL) milk
- 1 egg, lightly beaten
- 2 tbsp (30 mL) sesame seeds
- Whisk together all-purpose and whole wheat flours, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Stir in milk to form soft slightly sticky dough.
- With floured hands, turn out onto lightly floured surface; knead gently 10 times. Pat out to 7-inch (18 cm) square. Cut into quarters; cut each quarter into 3 strips. Place, 1 inch (2.5 cm) apart, on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.
- Bake in centre of 425°F (220°C) oven until golden, about 12 minutes. Let cool on pan on rack.
- Source : Canadian Living Magazine: November 2010