A sweeter twist to a classic breakfast favorite!
Ingredients
- Self Rising Flour, 1 cup
- 0-Point Greek Yogurt, 3/4 cup
- Egg, 1 medium
- I Can't Believe It's Not Butter, 2 Tbls.
- Vanilla Extract, 2 tsp.
- Baking Powder, 1 tsp.
- Water, 2-3 tsp.
- Swerve Brown Sugar, 1/4 cup
- Swerve Confectioners Sugar, 1/4 cup
- Fresh Blueberries, 3/4 cup
- Salt, 1/2 tsp.
- PAM
Directions
1. Preheat oven to 375 degrees. Grease cookie sheet with PAM, set aside.
2. Mix together all ingredients except the confectioners sugar, water, blueberries and water. Mix together thoroughly, making sure all ingredients are incorporated into the dough ball.
3. Take the dough ball and mix in the blueberries by hand, making sure not to crush the blueberries into the dough.
4. Now, make 12 equal sized individual dough balls and place onto cookie sheet, about 1 inch apart (your hands will get messy, dough is quite sticky). Taking your hand, form each dough ball into more of a "disc" shape. Spray tops of biscuits with PAM. Place in oven for 30 minutes, or until biscuits are slightly browned on top. Remove from oven and allow to cool for 3-5 minutes.
5. Lastly, mix together the confectioners sugar and water. Add the water a little bit at a time, making sure the sugar mixture doesn't become too watery. Spoon over biscuits, after they have cooled.
6. Serve & Enjoy!
Makes 12 servings. 1 Freestyle point per serving.
***You can use flour to make biscuits, so they are not as sticky, though I find it can make them more dense.***
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