HEARTY MULTIGRAIN BISCUITS
Enjoy these hearty multigrain biscuits brushed with milk that are ready in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Mix flours, cornmeal, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 270 mg
WHOLE-GRAIN BISCUITS
Salt and pepper bring out the hearty richness of whole wheat in these buttery biscuits. It's all about portion control here--you get to eat two!
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whisk together both flours, the baking powder, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Work in the butter using your fingers or a pastry cutter until the mixture resembles small peas.
- Add the milk and stir until just incorporated. Gently knead into a ball, and then pat into a 1-inch-thick rectangle. Cut into twenty-four 1 1/2-inch squares and place on the prepared baking sheet, leaving about 1 inch between each biscuit. Sprinkle an additional 1/4 teaspoon salt and pepper on top.
- Bake until golden brown, about 20 minutes. Cool on the baking sheet and serve warm.
MULTIGRAIN SEED BISCUITS
A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.
Provided by SandyS
Categories Bread Quick Bread Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
- 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.
- 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.
- Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 21.1 g, Cholesterol 37.5 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 290.1 mg, Sugar 2.2 g
HEARTY MULTIGRAIN BISCUITS
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Cut shortening into whole wheat flour, all-purpose flour, cornmeal, baking powder and salt with pastry blender or 2 knives in large bowl until mixture resembles fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface gently roll in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Brush with milk and sprinkle with oats if desired. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.1 biscuit: Calories 140 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 230mg Carbohydrate 21g (Dietary Fiber 2g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Heat oven to 450°. Mix flours, cornmeal, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
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