Categories: Breakfast, WW

Ingredients

• 2 cup(s) white all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp table salt
• 1/8 tsp baking soda
• 3 Tbsp butter, cold unsalted, cut into bits
• 4 slice(s) cooked crisp turkey bacon, chopped
• 1 cup(s) buttermilk, low-fat
• 1/4 cup(s) Fat free milk

Directions

1. • Preheat the oven to 425°F. Spray a 9-inch round cake pan with nonstick spray.

2. • In a large bowl, whisk together the flour, baking powder, salt, and baking soda. With a pastry blender or a large fork, cut in the butter to coarse crumbs. Stir in the bacon. Mix in the buttermilk and milk to form a dough.

3. • Drop the dough by 1/4-cup measures into the pan, making 16 mounds; push the mounds together. Bake until golden, about 20 minutes. Serve at once.

4. Notes

5. • For best results, bake the turkey bacon in a 425°F oven until brown and very crispy, 12–15 minutes. Chop it after cooking.

6. Although using a 1/4-cup measure or large spoon and a sharp snap of the wrist is one way to drop the dough onto the baking sheet, a 2-inch ice cream scoop with a spring-release handle is easier.

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