Seeded Mustard-Cornmeal-Chive Biscuits

Serves 12 (serving size: 1 biscuit)

1 cup all-purpose flour (about 4½ ounces)

1 cup whole-wheat flour (about 4¾ ounces)

½ cup stone-ground whole-grain cornmeal (about 2½ ounces)

1 tablespoon chopped fresh chives

2 tablespoons sugar

¼ teaspoon kosher salt

½ tablespoon baking soda

¼ teaspoon mustard seeds

½ teaspoon baking powder

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

½ tablespoon extravirgin olive oil

3½ tablespoons chilled butter, cut into small pieces

1 tablespoon sherry vinegar

½ tablespoon water

1 cup low-fat buttermilk

½ teaspoon country-style Dijon mustard

½ teaspoon honey

Cooking spray

1 egg white, lightly beaten

1 teaspoon poppy seeds

1 teaspoon sesame seeds

1. Preheat oven to 450°.
2. Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, chives, sugar, kosher salt, baking soda, mustard seeds, baking powder, pepper, and salt in a large bowl; stir with a whisk. Cut in oil and butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar, water, buttermilk, mustard, and honey; stir with a whisk just until moist.
3. Turn dough out onto a lightly floured surface. Roll dough to a ¾-inch thickness; cut with a 2½-inch biscuit cutter into 9 biscuits. Gather remaining dough. Roll to a ¾-inch thickness, and cut with a 2½-inch biscuit cutter into 3 biscuits. Place biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with egg white. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle seed mixture evenly over biscuit tops. Bake at 450° for 10 minutes or until biscuits are golden; place on a wire rack.