Three-Seed Breadsticks

Serve these crunchy breadsticks instead of crackers with a bowl of soup or a mixed green salad. Store in an airtight container to keep them crisp.

Yield: 10 servings (serving size: 2 breadsticks)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 73
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 12.6g
  • Cholesterol: 0mg
  • Iron: 0.9mg
  • Sodium: 376mg
  • Calories from fat: 17%
  • Fiber: 0.4g
  • Calcium: 26mg


  • 1 (7.5-ounce) can refrigerated buttermilk biscuits
  • 3/4 cup oven-toasted rice cereal, coarsely crushed
  • 1 tablespoon caraway seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 1 large egg white, beaten
  • Cooking spray
  • 1 teaspoon kosher salt


  1. Preheat oven to 450°.
  2. Cut each biscuit in half, and roll each half into a pencil-thin stick. Combine cereal and seeds in a shallow pan, stirring well. Brush biscuit sticks with egg white; roll in cereal mixture. Place breadsticks 2 inches apart on a large baking sheet coated with cooking spray, and sprinkle with salt.
  3. Bake at 450° for 8 to 10 minutes or until lightly browned.
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