YIELD: Makes 8 servings
INGREDIENTS
For Vanilla Honey Yogurt:
1 – vanilla bean
2 cups – 2% plain Greek yogurt
3 T – wildflower honey
For the Biscuits:
1 cup – all-purpose flour
1 tsp. – baking powder
1/4 tsp. – baking soda
1/2 tsp. – salt
3 T – cold unsalted butter, diced
1/2 cup + 3 T – low-fat buttermilk
1 T – granulated sugar
3 cups – fresh mixed berries (blueberries, raspberries, strawberries)
DIRECTIONS
For Vanilla Honey Yogurt:
Using a paring knife, split the vanilla bean and scrape out the seeds. Then transfer seeds to a medium bowl.
Add yogurt and honey to the bowl and whisk well to combine. Cover and place in the refrigerator to chill as the biscuits are prepared.
For Biscuits:
Preheat oven to 400°F. Place flour, baking powder, baking soda, salt and diced butter in a food processor and pulse until combined.
With the machine running, slowly pour in 1/2 cup of buttermilk and mix just until dough comes together. Be careful not to over mix.
Spoon heaping tablespoons of dough onto a parchment-lined baking sheet to make 8 biscuits. Brush with more buttermilk and sprinkle with sugar.
Bake for 10-12 minutes, until golden. Remove from the oven and allow to cool slightly.
Top with yogurt and berries and serve.
TIP
Biscuits can be made ahead and frozen. To reheat place in a 325° F oven for 10-12 minutes until warmed.
Recipe courtesy of registered dietitian Dana Angelo White, made for the National Honey Board