Ingredients for Light Angel Biscuits
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water (105-115°F)
- 2 1/2 cups all-purpose flour
- Splenda Granular
- Baking Powder
- Baking Soda
- Salt
- Vegetable Shortening
- Low Fat Buttermilk
- Cooking Spray
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How to Make Light Angel Biscuits
- In a small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon salt.
- Cut in 1/2 cup shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the yeast mixture and 1 cup buttermilk to the dry ingredients. Stir gently just until the dough is moistened (don't overmix!).
- Cover the bowl and refrigerate for at least 1 hour, or up to a week (see options below).
- Preheat oven to 450°F (232°C). Lightly flour a clean surface.
- Turn the dough out onto the floured surface. Gently knead 5 times.
- Roll the dough to 1/2-inch thickness. Use a 2-inch biscuit cutter to cut out biscuits.
- Place biscuits on a baking sheet lined with parchment paper or coated with cooking spray.
- Bake for 13-15 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
5g
Fat
9g
Carbs
9g
