Low Point Blueberry Biscuits Recipe

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the whole wheat flour, baking powder, sugar (or sugar substitute), and salt.
• Add the applesauce to the mixture and stir until well combined.
• Gradually add the almond milk, stirring just until the dough comes together. Be careful not to overmix.
• Gently fold in the blueberries, trying not to crush them as you mix.
• On a lightly floured surface, turn out the dough and knead very lightly just a few times until it ho< lds together.
• Pat the dough into a 1-inch-thick round. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.
• Brush the tops of the biscuits with non-fat milk and, if desired, sprinkle with a bit of sugar substitute.
• Bake for 15-18 minutes, or until they are golden brown on top.
• Allow the biscuits to cool slightly on a wire rack before serving.

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