Best Seed Biscuits Recipes

POPPY SEED BISCUITS

Steps:

• In a blender, combine the milk, honey and cottage cheese. Cover and process until smooth. In a large bowl, combine biscuit mix and poppy seeds. Stir in cottage cheese mixture just until blended. , Turn onto a floured surface; pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until golden brown. Cool for 1 minute before removing to wire rack. Serve warm.

MULTIGRAIN SEED BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
• Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.
• Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.
• Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
• Bake in the preheated oven until golden, 12 to 15 minutes.

LEMON-POPPY SEED BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with strawberries or jam and whipped cream.

ONION POPPY SEED BISCUITS

Steps:

• 1. In a small nonstick skillet coated with cooking spray, saute the onion until tender; set aside.
• 2. In a large bowl, combine the flour, baking powder, brown sugar, poppy seeds, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
• 3. Stir in the onions. Stir in the buttermilk just until moistened.
• 4. Turn the dough onto a lightly floured surface; knead 6-8 times. Pat to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
• 5. Place biscuits 2 inches apart on baking sheets coated with cooking spray.
• 6. Bake in a preheated 450-degree oven for 9-12 minutes or until golden brown. Serve warm.
• 7. NOTE: If you don't have buttermilk, you may substitute 1 Tbsp. of white vinegar or lemon juice and enough milk to measure a total of 1 cup (for 1 cup buttermilk).

POPPY-SEED BISCUITS

Steps:

• Preheat oven to 450 degrees. Combine flour, poppy seeds, baking powder, sugar, baking soda, and salt. Cut in vegetable shortening and butter. Stir in buttermilk.
• Knead dough four or five times. Pat out dough 1/2 inch thick.
• Using a long sharp knife, cut dough into squares or rectangles.
• Bake on ungreased baking sheet until golden, about 12 minutes.

PEANUT BUTTER BANANA + FLAX SEED DOG BISCUITS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a medium mixing bowl. Mix ingredients together thoroughly using a spatula until well combined. Roll out mixture on a floured surface to approximately ¼". Cut into desired shapes. Repeat with remaining dough. Place on a nonstick baking sheet and bake for 20 minutes.

SESAME SEED BISCUITS

Steps:

• Melt Margarine and Golden Syrup over low heat or in the microwave.
• Mix Bicarb Soda with water and add to margarine and syrup mix.
• Combine dry ingredients in a large bowl.
• Mix margarine and syrup through.
• Place small balls onto lightly greased trays and flatten slightly.
• Bake 150 deg celcius for 15 minutes.
• Allow to cool on trays.

ONION POPPY SEED BISCUITS

Steps:

• In a small nonstick skillet coated with cooking spray, saute the onion until tender; set aside. In a large bowl, combine the flour, baking powder, brown sugar, poppy seeds, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in onions. Stir in buttermilk just until moistened. , Turn dough onto a lightly floured surface; knead 6-8 times. Pat to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on baking sheets coated with cooking spray. , Bake at 450° for 9-12 minutes or until golden brown. Serve warm.

QUICK POPPY SEED MUSTARD HAM BISCUITS

Steps:

• 1. Make biscuits from Mommoo's biscuit recipe that I have posted or use your favorite biscuit recipe. I use the medium cutter it is 2.25 inch cutter or use the 2 1/2 inch cutter for bigger biscuits and the smallest for party size biscuits
• 2. Once biscuits are done set to side to cool drop oven heat to 375 degrees and make the sauce: Combine all ingredients and bring to low boil then reduce heat to low simmer stir every few minutes to keep sauce combined while you are assembling biscuits
• 3. Cut cheese slices into 4's and cut ham slices in half. Put 1 slice of the cut ham on the biscuit folded in half and 1 slice of the cut cheese top with biscuit top and return to the pan they were baked in. If you want more meat add more as you assemble your biscuit.
• 4. Once all the biscuits have been stuffed and returned to the pan stir sauce well and spoon over each biscuit making sure to cover tops well with sauce. Sprinkle with Poppy seeds and return to oven at 375 degrees until cheese has melted 15 to 20 minutes.

BENNE SEED BISCUITS

Steps:

• Preheat the oven to 425 degrees.
• Place the benne seeds in a shallow pan and roast for 5 minutes. They should be the color of butterscotch and have a delicious toasted smell. If they're not ready, shake the pan to toss and return to the oven for 1 to 2 minutes, but be careful not to burn them.
• Sift the flour, baking powder and teaspoon of salt into a large bowl. Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal. Add the milk and mix well. Mix in the benne seeds. Place the dough on a floured surface, knead for a few seconds and shape into a ball.
• Roll the dough out to about 1/8-inch thickness. Using a 2-inch biscuit cutter, stamp out rounds and lay them on an ungreased baking sheet. Bake for about 12 minutes, until lightly browned. Remove from the oven, sprinkle with a little bit of salt and serve hot. The biscuits may be stored in an airtight tin or jar; reheat before serving.

PISTACHIO & CORIANDER SEED BISCUITS

Steps:

• Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.
• Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with our strawberry labneh, or you can keep in an airtight container for 2-3 days.

BENNE SEED ANGEL BISCUITS

Steps:

• In a small bowl stir together yeast, water, and a pinch sugar and let stand until foamy, about 5 minutes.
• In a large bowl whisk together flour, baking powder, baking soda, salt, and remaining sugar. With your fingertips blend in shortening and butter until mixture resembles coarse meal. Add yeast mixture and 1 1/4 cups buttermilk, stirring until a dough just forms, and gather into a ball (dough will be sticky). On a lightly floured surface with floured hands knead dough gently 6 times and pat out into a 10-inch round (about 1/2 inch thick). Chill dough, wrapped in plastic wrap, at least 8 hours and up to 2 days.
• Preheat oven to 425°F. and lightly butter a large baking sheet.
• With a 2 1/2-inch round cutter dipped in flour cut out as many as possible and arrange, sides just touching, on baking sheet. Gather scraps into a ball and pat out dough. Cut out more rounds in same manner. Brush biscuits with additional buttermilk and sprinkle with benne seeds. Bake biscuits in middle of oven 10 minutes, or until golden, and cool on racks. Biscuits may be made 1 week ahead and frozen in sealable plastic bags. Thaw biscuits and reheat in a preheated 350°F. oven for 5 to 10 minutes or until heated through.

SESAME SEED CHEESE BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Combine the biscuit mix, cheese, sesame seed and half and half in a bowl and mix well.
• Shape into balls and place on a greased baking sheet, flaten slightly with palm of hand.
• Brush with the melted butter.
• Bake for 10 to 12 minutes or until lightly browned.

BEEF STEW WITH SESAME SEED BISCUITS

Steps:

• In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In same pan, saute onions and celery until tender. Add garlic; cook 1 minute longer., Stir in flour until blended. Gradually add water; stir in tomatoes, wine, tomato paste, sugar, salt, Worcestershire sauce, pepper and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/4 hours., Add potatoes and carrots; cook until beef and vegetables are tender, 30-45 minutes longer. Stir in mushrooms and sour cream. Transfer to a greased 13x9-in. baking dish., Preheat oven to 400°. For biscuits, in a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in sour cream just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Brush with milk; sprinkle with sesame seeds. Arrange over stew., Bake until biscuits are golden brown, 30-35 minutes.

POPPY SEED BISCUITS

Steps:

• In blender, combine milk, honey, cottage and cheese.
• Cover and process until smooth.
• In bowl, combine Bisquick and poppy seeds.
• Stir in cottage cheese mixture just until blended.
• Turn on floured surface.
• Pat out to 1/2 inch thick.
• Cut with biscuit cutter and place on ungreased baking sheet.
• Bake at 425° for 8 to 10 minutes, or till golden brown.

SEED BISCUITS

Steps:

• In a large bowl, whisk together the flours, sunflower and flax seeds, wheat germ, sugar, baking powder and salt.
• Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Stir in the milk to form a soft, slightly sticky dough.
• With floured hands, turn out onto a lightly floured surface; knead gently 10 times.
• Pat the dough into a 7-inch square.
• Cut into quarters.
• Cut each quarter into 3 strips.
• Place 1 inch apart on an ungreased baking sheet.
• Brush the tops with egg and sprinkle with sesame seeds.
• Bake in the centre of a 425 degree F oven until golden, about 12 minutes.
• Let cool in the pan on a rack.