We are in need of something that isn't sweet. Something that oozes with savoury goodness, something that isn't made with sugar and butter, and definitely something that isn't birthday cake.
So I made these. Slightly dense and flaky biscuits, filled with good-for-you seeds and nourishing ingredients. Perfectly sized for the soup-dunking days ahead, I'm quite certain these golden rounds will make many appearances at our table in the coming weeks.
They're not only great for dinner though. Slathered with peanut butter, they make for a most excellent breakfast. Stuffed with some aged cheddar and a few slices of apple or pear, they're a wicked lunch and packed into a brown paper bag, tucked inside a hockey bag, they're the ultimate snack on the go.
It's nice to return to normal after nearly two full months of celebratory days.
Seeded Wheat Bran Biscuits
- 1.5 cups all purpose flour
- 1.5 cups whole wheat flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup poppy-seeds
- 1/4 cup ground flaxseed
- 1/4 cup wheat bran
- 1 cup frozen butter, grated
- 1.5 cups milk
- 2 tablespoons honey
- salt and fresh ground pepper
Preheat the oven to 400 degrees.
Combine the flours, baking powder, salt, poppy-seeds, flaxseed and wheat bran in a bowl, and whisk together.
Grate the frozen butter, and add to the flour mixture, tossing it together until the butter is incorporated evenly into the flour.
Combine the milk and honey and add to the butter/flour bowl. Stir with the end of a wooden spoon to form a dough ball. Fold over a few times with your hand, catching the loose flour.
Place the dough on the counter and press into a circle, about 1.5 inches thick. Cut into wedges or circles and place on a parchment-lined baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until slightly golden brown.