Blueberry Butter Swim Biscuits Directions
- Preheat the oven to 450°F (230°C) and lightly spray a 9-inch square baking pan with low-fat cooking spray.
- Pour the melted light butter directly into the prepared baking pan.
- In a mixing bowl, whisk together the self-rising flour, baking powder (if needed), salt, and granulated sweetener.
- Pour the almond milk into the dry ingredients and stir until a sticky dough forms. If it seems too dry, add a bit more almond milk.
- Gently fold in the blueberries.
- Spread the batter into the baking pan, allowing some of the butter to flow over the top.
- Use a sharp spatula to cut the dough into 9 squares in the pan.
- Bake for 15 minutes, then rotate the pan and bake an additional 10-15 minutes, or until golden brown and a toothpick comes out clean from the center.
- Remove from the oven and re-cut along the original lines.
- For the glaze, whisk together the powdered sweetener and just enough milk to make a thin drizzle. Drizzle over the warm biscuits.
- Serve warm.
WW Points Calculation:
- ¼ cup light butter: 12 points
- 2 ½ cups self-rising flour: 30 points
- 2 tablespoons Stevia or erythritol: 0 points
- 1 ¾ cups unsweetened almond milk: 2 points
- 1 ½ cups fresh blueberries: 0 points
- ½ cup powdered Stevia or erythritol: 0 points
Total Points: 44
Servings: 9
Per Serving: 4.89 points
Nutrition Information:
- Calories: ~140 (per serving)
- Fat: 4g
- Protein: 3g
- Carbohydrates: 26g
- Sugar: 3g
- Sodium: 250mg
I'm waiting for your comments! Enjoy!
