Blueberry Chicken Sausage Biscuits
Blueberry Chicken Sausage Biscuits
A savory, protein-packed breakfast biscuit. Freeze a batch and warm in the toaster oven for a handheld breakfast on the go! Makes 12 servings at 5 smart points each.
Recipe by Rachel’s Healthy Plate
Ingredients
- 2 links Gilbert’s Craft Sausages, diced into ¼ in pieces
- 2 c all purpose flour
- 2 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 5 tbsp butter
- ½ c skim milk
- ½ c plain fat free greek yogurt
- ½ c frozen blueberries
Instructions
- Preheat oven to 425F
- Sift flour, baking powder, sugar, and salt into a large bowl.
- Using a fork or pastry cutter or food processor, cut butter into the flour mixture until mixture resembles rough crumbles.
- Add blueberries and sausage pieces to the flour mixture and stir until the pieces are coated with flour.
- In a small bowl mix together greek yogurt and milk. Once combined add the mixture into the flour and stir until a dough is formed.
- Using the extra flour - flour a work surface and turn the dough out on the surface. Flour the top of the dough and gently knead, folding it over on top of itself a few time. The dough might feel difficult to work with because of the sausage and blueberries - don't worry if some of the blueberries break. Knead as little as possible until the dough has come together.
- Pat dough in a rectangular shape and transfer to a cookie sheet. Continue to shape dough into a large rectangle until the dough is 1/2 inch thick. You can use or rolling pin or carefully press the dough into shape with your hands. Cut rectangle into 12 pieces using a pizza cutter or large knife.
- Bake for 15-18 minutes until the biscuits are cooked and tops are golden brown. *The blueberries add extra moisture so these take a bit longer to cook than traditional biscuits.
