Multigrain Seed Biscuits
Studded with sunflower, flax, and sesame seeds, these hearty multigrain biscuits stand up to heavier cold-weather soups and stews.

Set oven to 425 degrees Fahrenheit (220 degrees C).

In a big bowl, combine multi-grain flour, wheat flour, sunflower seeds, flax seeds, sugar, baking powder, and salt.

Using a cheese grater with the largest holes, grate cold butter into the flour mixture and stir with a fork until it resembles coarse crumbs.

Pour milk into the bowl slowly while mixing until the dough starts to pull away from the bowl’s sides.

After spreading the dough out onto a lightly dusted surface, give it about 10 gentle turns to form a soft dough.

Cut each quarter into three rectangular pieces after patting into an 8-inch square.