Multigrain Seed Biscuits Recipes

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.

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.