I saw a recipe for blueberry biscuits on pinterest and thought they looked delicious, but I didn’t like how much butter they called for. If you haven’t noticed, breakfast is the one meal that I like to keep healthy. Because as much as I love sugar, I never feel that good after a high-sugar, high-fat breakfast. So, I decided to create a healthy version of those blueberry biscuits. This was my first attempt at whole wheat biscuits and I honestly wasn’t expecting much, but they turned out to be very delicious! They weren’t heavy at all. Jordan even liked them =). The glaze provides just enough sweetness without giving you a sugar high to come crashing down from 2 hours later. I’ll definitely be making these again. Enjoy!

Whole Wheat Blueberry Biscuits
1 cup white whole wheat flour
1/2 tbsp baking powder
1/2 tsp salt
2/3 cup fat-free buttermilk
1 tbsp canola oil
2/3 cup wild blueberries, frozen (do not thaw)
1/4 cup powdered sugar
1/8 tsp vanilla
1 tsp skim milk

1. Preheat oven to 450 degrees. Spray baking sheet with non-stick spray. In small bowl, combine flour, baking powder, and salt.
2. Add oil and buttermilk to flour mixture and gently stir until just combined – be careful not to over mix. Fold in blueberries.
3. Turn dough onto lightly floured surface and gently pat dough into square. Using a knife, cut dough into 6 squares. (You could also use biscuit cutters.) Place squares onto prepared baking sheet and bake for 12-14 minutes or until golden brown. Remove from oven.
4. In small bowl, stir together powdered sugar, vanilla, and milk. Drizzle over warm biscuits.
Yield: 6 biscuits

Nutritional Info (per biscuits, with glaze): 127 calories; 2.9 g fat; 22.7 g carbohydrate; 2.7 g fiber; 3.6 g protein

Categories: Breads, Breakfast

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