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Ingredients
| active dry yeast: 2 1/4 tsp |
| water: 1/2 cup (warm) |
| all-purpose flour (unsifted): 5 cups |
| Splenda: 1/4 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1 1/2 tsp |
| shortening - vegetable: 1/2 cup |
| low fat buttermilk: 2 cups |
| cooking spray |
Light Angel Biscuits
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
21 serving(s)
Tags
- Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
- Combine flour and next 4 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal.
- Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
- Preheat oven to 450°.
- Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a biscuit cutter. Place on a baking sheet coated with cooking spray.
- Bake at 450° for 13 minutes or until golden.
- Option One: The dough comes out very, very wet. You can either make drop biscuits or add more flour and cut the biscuits.
- Option Two: The dough can sit, covered for up to a week in the fridge. Cut out as much biscuits that are needed and bake as usual. ~ or ~ add more flour to the dough, cut into biscuits and freeze. To bake: thaw the amount of biscuits needed on the counter, covered with a dish towel (about 1/2 hour). Bake for 13 - 15 minutes or until golden.
- The amount of biscuits depend on the application you use and the size of biscuit cutter you have.