Three-Seed Biscuits

I love biscuits! And I love that these ones have lots of good things in them - whole wheat flour, sunflower seeds (which are one of my favourite things yet I don't eat them very often, must fix that), flaxseeds, wheat germ, sesame seeds. That's some exciting stuff. These are good fresh, but they're also really good heated up in the toaster oven for a couple of minutes, which seems to really bring out their flakiness.

If this sounds good, you might also like:
Oatmeal & Wheat Germ Raspberry Scones
Blackberry Whole Wheat Scones
Cheddar and Black Pepper Scones
Old-Fashioned Buttermilk Biscuits

Three-Seed Biscuits
Adapted from Canadian Living: The Vegetarian Collection

Makes 12

1 1/4 cups all purpose flour
1 cup whole wheat flour
1/4 cup sunflower seeds
1/4 cup flax seeds
1/4 cup wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup milk (I used 1%)
Water, for brushing
2 tbsp sesame seeds

Whisk together all-purpose and whole wheat flours, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt. Using pastry blender, 2 knives, or your fingers to cut in butter until in coarse crumbs. Stir in milk to form soft slightly sticky dough.

With floured hands, turn out onto lightly floured surface; knead gently 10 times. Pat out to 7-inch (18 cm) square. Cut into quarters; cut each quarter into 3 strips. Place, 1 inch (2.5 cm) apart, on ungreased baking sheet. Brush tops with water; sprinkle with sesame seeds.

Bake in centre of 425F oven until golden, about 12 minutes. Let cool on pan on rack.