Millet and Molasses Buttermilk Biscuits


millet molasses biscuits are mildly sweet with a little crunch from the millet. Perfect with soup on served with butter and jam.

If you want to make soup an extra special suppertime meal for your kids, make a batch of biscuits to go with it.

I often make soup for supper. It’s hearty, filling, satisfying and flavourful. Plus you can tuck all sorts of healthy things into your soup, use up bits of this and that in your fridge so it doesn’t go to waste and take leftovers for lunch. Soup is the perfect winter meal, especially for a week night.

My kids sometimes find it a little boring in an “Oh no, not soup.” sort of way so biscuits are my way to make what they consider a ho-hum meal into something they can get excited about.

I mix up a batch while the soup is simmering so they’re hot out of the oven when we sit down to eat.

Millet and Molasses Buttermilk Biscuits

Millet and Molasses Buttermilk Biscuits are extra easy since you just pat the dough into a rectangle and score it into shapes. I pat a few sesame seeds onto the top and in the oven they go. If you prefer you can cut them with a biscuit cutter.

The millet gives these biscuits little crunch and the kamut flour adds a lovely flavour. The molasses adds a nice savoury kind of sweet.

They’re yummy toasted the next day, served with butter and jam.

Biscuits are always best eaten within a day or two. Leftovers can be turned into tasty bread crumbs for cooking (a great way to thicken soup) or toasted for croutons.

millet molasses biscuits are mildly sweet with a little crunch from the millet. Perfect with soup on served with butter and jam.

Millet and Molasses Buttermilk Biscuits

Adapted from 150 Essential Whole Grain Recipes by the Canadian Living test kitchen

Makes 18 biscuits


  • 1 ¾ cups flour
  • 1 cup kamut flour (can substitute spelt or whole wheat flour)
  • 1/3 cup millet
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • 1 cup buttermilk or soured milk
  • ¼ cup fancy molasses
  • 1 egg, beaten
  • 3 Tbsp. sesame seeds or sunflower seeds


  1. In a large bowl whisk flours, baking powder, baking soda, millet and salt.
  2. Cut in butter until it resembles coarse crumbs. (This can all be done by pulsing mixture in a food processor, carefully)
  3. In another bowl whisk buttermilk, molasses and egg.
  4. Pour milk mixture into flour mixture and stir just enough to combine.
  5. Gather dough into a ball and on a lightly floured surface knead gently until it comes together in a soft dough (4-5 times)
  6. Gently pat into a 7`by 10`rectangle and transfer to a parchment lined baking sheet.
  7. Score into nine squares. Score the squares on the diagonal to form triangles.
  8. Sprinkle with sesame or sunflower seeds and gently press them in.
  9. Bake at 400 F for 20-25 minutes until golden and the centre no longer feels soft.
  10. Cool a few minutes before cutting.


  1. The thought of biscuits and soup always warm me up in the winter months and yours look healthy and delicious, that I am going to try out your recipe.
    Great job.

  2. I bought some millet months ago and haven't done much with it. This is a great idea. Thank you!

  3. Looks delicious! I love biscuits and soup! Love the addition of the millet for some grain goodness. Yum!


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