YIELD: Makes 8 servings
For Vanilla Honey Yogurt:
2% plain Greek yogurt
For the Biscuits:
cold unsalted butter,
1/2 cup + 3 T-
fresh mixed berries (blueberries, raspberries, strawberries)
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.
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.
Recipe courtesy of registered dietitian Dana Angelo White, made for the National Honey Board
Biscuits can be made ahead and frozen. To reheat place in a 325° F oven for 10-12 minutes until warmed.