Southern Style Buttermilk Biscuit from Healthy Diabetic Recipes

Southern Style Buttermilk Biscuit Recipe

Recipe Ingredients:

DRY INGREDIENTS

2 cup unbleached white flour
2 cup whole wheat pastry flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt

WET INGREDIENTS

10 tbsp cold butter
1 7/8 cup buttermilk
2 tbsp fruit sweetener

Recipe Instructions:

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.

Servings: 14

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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