3. Place on paper towels and pat to remove excess grease.
4. In a small bowl, mix Bisquick and milk with a fork. The consistency will be slightly crumbly and dough-like.
5. Knead the mixture directly in the bowl 8-10 times. Add more Bisquick to the bowl to make it feel less sticky. If you’ve never done it before, you can easily use a folding technique to knead it, where you fold the dough in half and press it firmly and repeatedly against the bowl until you’ve folded it ten times.
6. Form your dough ball into a flat circle shape and place it on an unprepared baking sheet.
7. Bake for 10-12 minutes until fully cooked.
8. Cut the cookie open with a knife and top with Laughing Cow cheese.
9. Add a slice of bacon per side and breakfast is served!
CAL 249; Carbohydrates 30g; FAT 9g; SAT FAT 2 g; PROT 9g; FIB 1g; SUG 4g
WW Freestyle Points: 6; WW Points Plus: 6; WW Smart Points: 8
