Title: Fruit Sweet & Sugar Free - Southern Style Buttermilk Bisc
Categories: Diabetic Bread
Yield: 14 Biscuits
| DRY INGREDIENTS |
| 2 | c | Unbleached white flour; |
| 2 | c | Whole wheat pastry flour; |
| 1 | tb | Baking powder; |
| 1 | ts | Baking soda; |
| 1/2 | ts | Salt; |
| WET INGREDIENTS |
| 10 | tb | Cold butter; |
| 1 7/8 | c | Buttermilk; |
| 2 | tb | Fruit sweetener; |
Preheat the oven to 375 degrees and line a baking sheet with parchment
paper. Sift the dry ingredients into a large bowl. Cut the butter into 1/2
inch pieces. Use the fingers and thumb of each hand to rub in the butter
until the mixture resembles coarse cornmeal. Be sure to lift your hands out
of the bowl while simultaneously using your thumbs to run the flour and
butter across your fingers. Make a well in the center. In a small bowl,
combine the buttermilk and fruit sweetener. Pour them into the center of
the dry ingredients. Form a rough dough, mixing quickly and gently with
your hands or a wooden spoon. Place the biscuit dough on a lightly floured
work surface, and knead it no more than 10 times. Use a rolling pin or your
hands to form it into a 3/4 inch thick rectangle. Lightly dust a plan
2-inch or 3-inch cutter with flour. Cut the biscuits with a straight
cutting motion, being careful not to twist the cutter. To reuse the scraps,
do not knead them. Instead use your fingers to lightly press them together
and pat them out to make a 3/4 inch thickness. Place the cut biscuits on a
baking paper lined or ungreased baking sheet. Leave at least 1 inch of
space around each biscuit for crusty evenly browned biscuits. Bake the
biscuits in the preheated oven for 20-22 minutes, until golden brown. Let
the biscuits cool on the baking sheet before removing them.