Prep 20 mins
Cook 15 mins
I got excited when I found this recipe that was lower in fat but did not compromise on the taste. I bake mine in my little toaster oven, for convience. There are a number of options to this recipe that have been included.
- 2 1⁄4 teaspoons yeast
- 1⁄2 cup warm water
- 5 cups flour
- 1⁄4 cup Splenda granular
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 1⁄2 cup vegetable shortening
- 2 cups low-fat buttermilk
- cooking spray
- 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.
Very good biscuits, so much lighter than regular biscuits. Thanks, Abby Girl.