Blueberry Butter Swim Biscuits Directions
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Preheat the oven to 375°F and lightly spray a 9-inch square baking pan with low-fat cooking spray.
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Pour the melted butter directly into the prepared baking pan.
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In a mixing bowl, whisk together the self-rising flour and granulated sweetener. (If not using self-rising flour, add the baking powder and salt here.)
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Add the almond milk and stir until a sticky dough forms, adding a bit more milk if necessary.
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Gently fold in the blueberries.
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Spread the batter evenly into the baking pan, allowing the butter to flow over the top.
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Use a sharp spatula to cut the dough into 9 squares.
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Bake for 15 minutes, rotate the pan, then bake for another 10-15 minutes until golden brown and a toothpick inserted in the center comes out clean.
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Remove from the oven and re-cut along the lines.
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For the glaze, whisk together the powdered sweetener with just enough almond milk to create a thin drizzle. Drizzle over the warm biscuits.
WW Points Calculation:
Land O'Lakes light butter with canola ¼ cup: 6.00
Pillsbury self-rising flour 2½ cups: 20.00
Truvia granulated sweetener 2 tbsp: 0.00
Silk unsweetened almond milk 1¾ cups: 0.00
Driscoll’s fresh blueberries 1½ cups: 0.00
Swerve confectioners powdered sweetener ½ cup: 0.00
Silk unsweetened almond milk (glaze): 0.00
Total Points: 26.00
Servings: 9
Points per serving: 2.89
Nutrition Information:
Calories 170
Fat 7g
Protein 4g
Carbohydrates 22g
Sugar 3g
Sodium 310mg
I'm waiting for your comments! Enjoy!
