The perfect biscuits to serve with soup and stew
These wholegrain sunflower seed biscuits are wholesome and flavourful. They’re sweetened with a little maple syrup (or molasses, you choose). There are sunflower seeds in the dough and also sprinkled on top before baking which makes for very pretty biscuits.
Mile-High Sunflower Seed Biscuits
Course: Breakfast, SidesDifficulty: MediumServings
6-8
servingsPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesIngredients
1 ¾ cups all purpose flour, spooned in
1 cup whole wheat flour, spooned in
½ cup toasted sunflower seeds, plus more for sprinkling
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 honey or maple syrup
1 egg, beaten
Directions
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a large bowl whisk flour, baking powder, baking soda, sunflower seeds and salt.
- Cut in butter until it resembles coarse crumbs.
- In another bowl whisk buttermilk (or sour milk), honey and egg.
- Pour milk mixture into flour mixture and stir just enough to combine.
- Scrape dough onto a lightly floured surface. Knead gently just until it comes together.
- Gently pat into a 7 inch by 10 in rectangle and transfer to a parchment lined baking sheet.
- Score into nine squares. Score the squares on the diagonal to form triangles.
- Sprinkle with 2-3 Tbsp. of sunflower seeds and gently press them in.
- Bake 20-25 minutes until golden and the centre no longer feels soft.
- Cool a few minutes before cutting.
