Multigrain Biscuits Multigrain Biscuits

Author: Canadian Living

With double the fibre of white flour, multigrain flour offers more nutritional value and a nutty flavour. A small cutter makes for a dainty base that's perfect for a dollop of summer-fresh jam.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: July 2009



In large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until crumbly. Pour in buttermilk; stir with fork to make soft ragged dough.

With lightly floured hands, press dough into ball. On lightly floured surface, gently knead dough 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-inch (5 cm) floured cutter, cut out rounds, rerolling scraps. Place on parchment paper–lined baking sheet.

Brush tops with egg. Bake in 400°F (200°C) oven until golden, about 12 minutes. Transfer to rack to let cool.

Nutritional facts Per biscuit: about

  • Sodium 167 mg
  • Protein 3 g
  • Calories 95.0
  • Total fat 4 g
  • Potassium 35 mg
  • Cholesterol 18 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g


  • Iron 6.0
  • Folate 1.0
  • Calcium 4.0
  • Vitamin A 3.0
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Multigrain Biscuits