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  • 4 sachet OPTAVIA Buttermilk Cheddar Herb Biscuit
  • 1/2 cup Unsweetened Almond Milk
  • 2 tsp Olive Oil
  • 1 can Cooking spray
  • 1 cup Basil Leaves
  • 4 oz Fresh Mozzarella Log Chopped
  • 3 small Roma tomatoes Sliced
  • 2 tbsp Balasamic Vinegar
  • 1
  • 1/4
  • 1/2
  • 1/2
    Healthy Fat
  • 2


  1. Preheat oven to 450*F.
  2. In a medium-sized bowl, mix the Buttermilk Cheddar Herb Biscuit, milk (unsweetened almond or cashew milk), and oil until well combined.
  3. Divide biscuit mixture evenly among the 12 slots of a standard-sized, lightly-greased muffin tin.
  4. Layer a slice of mozzarella, followed by a slice of tomato, and top with a few pieces of basil into each slot of muffin tin.
  5. Bake for 10 to 12 minutes, until biscuit mixture is browned and cheese is bubbly.
  6. Drizzle tops with balsamic vinegar before serving.