These Whole Grain Blueberry Biscuits are much like “drop biscuits.” In my eyes, they’re a little more like a scone than a traditional biscuit.
When you find yourself with a few extra blueberries on hand (fresh or frozen), then you can make these yummy whole grain blueberry biscuits. You actually only need 1/3 cup of blueberries to make these biscuits, but I typically add a few more than that- especially if my blueberries are not so small. These biscuits make for a nice grab-and-go breakfast, and they’re good for afternoon or after-school snacking too.
Ingredients needed:
- all purpose flour
- whole wheat flour
- rolled oats
- whole bran cereal
- white sugar
- baking powder and salt
- nonfat milk
- canola or vegetable oil
- blueberries
How to make Whole Grain Blueberry Biscuits:
The complete, printable recipe is at the end of this post.
They’ll be firmer on the outside and more tender on the inside- much like your typical scone recipe.
Whole grain blueberry biscuits are most delicious when served warm. Spread a little butter on them. And, if desired, serve with your favorite fruit jam. Enjoy!
The Best Blueberry Breakfast Recipes:
- Bakery-Style Blueberry Muffins
- Blueberry Breakfast Cake
- Overnight Blueberry French Toast
- Blueberry Pancakes
- Blueberry Lemon Scones
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Whole Grain Blueberry Biscuits
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup rolled oats
- 2 tablespoons whole bran cereal
- 2 tablespoons granulated white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup nonfat milk
- ¼ cup water
- 3 tablespoons canola or vegetable oil
- ⅓ cup fresh or frozen blueberries (thawed)
Instructions
- Preheat the oven to 400°F., and lightly grease a baking sheet (or line with parchment paper).
- In a medium bowl, whisk together the dry ingredients (through salt).
- In a small bowl, combine the milk, water and oil. Stir the milk mixture into the flour mixture until just combined. Gently stir in the blueberries.
- Spoon the batter into 6 mounds (about ⅓ cup each) on the prepared baking sheet. Bake 15 to 18 minutes or until lightly browned. If desired, serve with fruit jam.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
