Angel Biscuits

Method

• Place the warm water in a small bowl with the yeast and 1 tablespoon of the sweetener
• Stir until the yeast is moistened
• Then set the bowl aside until the yeast is bubbly, at least 5 minutes
• Sift the flours, baking powder, baking soda, and salt together into a medium sized bowl
• Cut the butter into 1/2 inch pieces
• Use the fingers and thumb of each hand to rub in the pieces of butter until the mixture resembles coarse cornmeal
• Be sure to lift your hands out of the bowl while simultaneously using your thumbs to rub the flour and butter across your fingers
• Make a well in the centre
• In a small bowl, combine the buttermilk with the remaining 1 tablespoon fruit sweetener and the activated yeast
• Pour them into the centre of the dry ingredients
• Form a rough dough, mixing quickly and gently with your hands. Cover the bowl with plastic and refrigerate for 1 hour
• Preheat the oven to 375 degrees, line a baking pan with baking paper
• Remove from the refrigerator that portion of the dough you want to make into biscuits and knead it until smooth, 10-15 kneads
• Roll the dough out 3/4 inch thick. With a lightly floured cutter, cut out 2-3 inch biscuits
• Place the biscuits on the prepared pan and bake until golden brown, about 15-20 minutes
• Serve Angel Biscuits hot from the oven.