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.
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
1 teaspoon kosher salt
How to Make It
Preheat oven to 450°.
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.
Bake at 450° for 8 to 10 minutes or until lightly browned.
Oxmoor House Healthy Eating Collection
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