Multigrain Seed Biscuits

Multigrain Seed Biscuits


"A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam."
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42 m servings 228 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
  3. Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.
  4. Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.
  5. Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
  6. Bake in the preheated oven until golden, 12 to 15 minutes.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.


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A substantial biscuit filled with lots of yummy grains!

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