Preheat oven to 350F.

Cut butter substitute into biscuit mix in a large bowl.

Squeeze juice out of the lemon and add the juice to the mix (do not toss the lemon pulp/rind). Add milk and stir to combine evenly.

Dice lemon rind/pulp and mix with pomegranate seeds in a small bowl. Add th brown sugar and stir to coat.

Heat oil in small cast iron skillet over low heat. Add rind/seed/sugar mixture and simmer, stirring occasionally, until just caramelized.

Add to dough mixture and stir until evenly combined.

Using a large mixing spoon, scoop out ~2 1/2" balls, pressing them into the palm of your hand to form to make a well-formed clump. Drop onto greased cookie sheet.

Bake 20 minutes or until golden brown.  Transfer to a wire rack to cool thoroughly.

* Meyer lemons are a cross between a lemon and a clementine and are therefore sweeter than another lemons. They also have a much thinner rind, allowing them to caramellize quickly and soften nicely in the oven.