Seedy Wheaty Biscuits

I was an only child until my sister was born when I was nineteen. So this whole sisters thing that we’ve started in the family is all pretty new to me. Sadie was not even two when Rosie was born, so for most of Sadie’s conscious life and all of Rosie’s, they’ve been a pair.
And we totally treat them as such, just out of necessity. They are collectively referred to as “the girls” much more than we actually call them by name. We ask them to take care of each other, and deal with each other’s ridiculous requests, and mostly just to deal with it.
But tonight, Sadie is away at a sleepover party. And every so often this happens, and they become separate. And today Rosie is Rosie, alone. And we’re spoiling her. So in honor of my temporarily spoiled only child for a day, here’s a recipe for the other little ones who live on bread alone.
Seedy Wheaty Biscuits
loosely adapted from Heidi Swanson’s Super Natural Cooking

2 cups Spelt flour
1 cup whole wheat pastry flour
1 cup whole wheat flour
2 T baking powder
1 1/2 tsp sea salt
1/2 cup cold butter, cut into 1/4 inch dice
1 1/2 cups milk, plus more as needed
1 egg white
1/3 cup mixed seeds

Preheat the oven to 425 degrees. Position rack in the middle of the oven. Line a baking sheet with parchment.
In a large bowl, stir the flours, baking powder and salt. Add the butter and use a pastry cutter or two knives to blend until the mixture resembles tiny pebbles.
Use a fork to incorporate the 1 1/2 cups of milk. Handle as little as possible. If the batter feels a little dry, you can put a little more milk in. Roll out the dough on a floured surface to about 1 inch thick. Use a cookie cutter or just go free form, and shape the biscuits to about a 2 inch circle. Arrange the biscuits at least 1 inch apart on the baking sheet. Brush the tops with the egg white, and sprinkle generously with the seeds and some extra sea salt.
Bake for 15-20 minutes, or until the edges start to turn golden. Serve with extra butter.