These super yummy summer biscuits are huge, juicy, and healthy! Made of whole wheat flour and at only 90 calories, you can enjoy a “dessert” for breakfast and feel no guilt! Yum!
- 2 Cups Whole Wheat Insta-bake or Bisquick (I used Hodgson Mill) [780 cals]
- 2/3 Cup unsweetend almond milk (15 cals)
-1.5 Tablespoon butter (100 cals)
- 2 Tablespoons Plain greek yogurt (20 cals)
-1 TBSP cinnamon
-1 TBSP splenda/stevia (or any sweetener of your choice that measures like sugar)
-1 pint blueberries (160 cals)
-1 TBSP whipped butter spread (50 cals)
DIRECTIONS: Preheat oven to 425 degrees. Combine insta-bake, cinnamon, and stevia into a bowl and mix well. Add butter and greek yogurt and continue to mix till mixture resembles a crumbly mix with some pea sized lumps. Add in milk and stir until dough forms into a ball and pulls away from the bowl. Roll dough into a ball and place on a flour-covered surface. Kneed 4-5 times, and with a rolling pin, roll into a large rectangle about a 1/4 inch thick. Spread blueberries generously on one half of the rectangle, then fold over the other half on top of the blueberries and press down lightly. With a knife, cut into 12 evenly sized biscuits and place onto a greased or parchment-paper-covered cookie sheet, spaced about 2 inches apart. Melt butter spread in microwave and brush over biscuits. Place in oven 10-12 minutes, let cool, and enjoy!