Southern Style Buttermilk Biscuit

Serves: 14

Cakes, Pancakes and Pies

0 ratings

from Diabetes Cookbook by Shanta Panesar

Ingredients

To make Southern Style Buttermilk Biscuit, you'll need:

Method

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.

Nutritional Facts (Per Serving)

No nutritional facts available.

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