When Hardees came out with their Blueberry Biscuits some time ago, I could have eaten my weight in them – so yummy…and so deadly!

I have had issues making homemade biscuits for years and years. I could not make a biscuit that would rise to save my life. After many attempts, I was on my last straw when my friend Amanda suggested a recipe in Dorie Greenspan’s Baking From My Home To Yours, which was an unusual, yet basic recipe that contained no butter or shortening. Instead, it used heavy cream, sighting that there was no need for either, since the fat in the cream was sufficient. I tried it and had the fluffiest biscuits I could have ever dreamed of. Thank you Amanda, for restoring my pride as a southerner, since living in the south and not being able to make biscuits from scratch is a cardinal sin. Didn’t you know??

One week, I wanted to make them again, but only had regular cream, which has only a fraction of the fat. I apprehensively tried it with success, which made me wonder if I could cut the fat even further.

The next try? Fat free half and half. Again, perfect biscuits! I will admit that these biscuits are a little drier in texture than the other two, but they were still fluffy and scrumptious, and now, guilt free!

Combining these with some homemade blueberry filling was a natural. I had tons of fresh frozen berries at my disposal, and using Splenda in place of the sugar helped reduce the calories even further.

To me, these were better than Hardee’s, because they were not as super sweet, the blueberries tasted fresh and the biscuits were not greasy. A much lighter fare for breakfast, for sure, and totally guilt-free!

Anytime you are craving something sweet for a weekend or special breakfast or brunch, don’t reach for a donut, give these a try. You’ll be glad you did!

Hey – I just realized day #2 of Made Again recipes has a bonus – first, the made again Sweet Cream Biscuits, and second, Hardee’s Bluberry Biscuits!  A Two-fer!

Made-Again Blueberry Biscuits

Inspired by Hardees Blueberry Biscuits

Fat Free Butter-less Biscuits

Adapted from the recipe for Sweet Cream Biscuits in Baking: From My Home To Yours

• 2 c. all purpose flour
• 3 tsp sugar
• 1 tbsp baking powder
• 1 to 1 1/4 c. fat-free half and half

combine ingredients until crumbly in bowl, then knead 3-4 times with your hands in the bowl. I start off with 1 cup half and half, then add by the tablespoon until the dough sticks together without being sticky

turn out onto a lightly floured cuntertop and pat down with your hands to about 1 inch in thickneness

use a biscuit cutter or the top of a glass to cut rounds and place on a baking sheet

collect the scraps and pat down to use all remaining dough – makes about 6 biscuits

bake at 400 for 15 minutes, or until golden brown

Blueberry Filling

• 2 c. fresh or frozen blueberries
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/3 c Splenda (or sugar, or other sugar substitute suitable for cooking)
• 1/2 c. water

combine ingredients and cook on medium high until boiling and beginning to thicken

reduce heat to medium and cook for about 5 minutes, then turn off heat

Glaze

• 1/4 c. confectioner’s sugar
• 1 tbsp fat free half and half

combine thoroughly and set aside

Once biscuits have baked, hollow out the centers and fill with bluberry filling. Add a drizzle of glaze just before serving

Stats

Hardees*:                                                         Made Again:

470 calories                                                         250 calories

23 g fat                                                                    2 g fat

5 g saturated fat                                                  o g saturated fat

savings = 220 calories 21 g fat and 5 g saturated fat

* according to nutrition guide available at hardees.com