Hearty Multigrain Biscuits Recipes

MULTIGRAIN SEED BISCUITS

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.

HEARTY MULTIGRAIN BISCUITS

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.

HEARTY MULTIGRAIN BISCUITS

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.

WHOLE-GRAIN BISCUITS

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.

HEARTY MULTIGRAIN BISCUITS

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.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

HEARTY MULTIGRAIN PANCAKES

Steps:

• In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.