Today my baby boy was heading back to college after his spring break. We only got to see him for a couple of days as he was in Chicago with the Clemson University Fellowship of Christian Atheletes group on a mission trip. So as a send off I made our Sunday dinner, but added a special treat for him. He loves bread, so I attempted some buttermilk biscuits.
I got the idea to make these "light" biscuits from the breakfast we had this morning - Scones with sausage and cheese, but that's another post to come... To make these I would use the same base without the meat and cheese, then roll out the dough and cut. Sounded simple enough, so there was the plan!
3 Tbsp. cold butter, cut into small pieces
2 cups All Purpose Flour
1 Tbsp Baking Powder
1/4 tsp. salt
2 Tbsp. Splenda
3/4 cup Reduced Fat Buttermilk (Fat free if you can find it!)
1 egg white
Extra flour for dusting, etc...
Preheat oven to 400 degrees.
In a medium sized mixing bowl, combine flour, Splenda, baking powder, salt.
Add butter and cut in with a pastry knife, two knives, or as I do mash and crumble with your hands until it is blended with the dry mix well.
In a measuring cup add buttermilk, egg and egg white, whisking to blend well. Pour into the flour mixture and mix well.
Drop mixture onto a lightly floured work surface or cutting board. Knead 4 -5 times dusting lightly with flour slightly to reduce stickiness.
With a rolling pin roll dough out to about 1/2 thickness.
Using biscuit cutter, cut out as many 'rounds' as possible and place them on a greased baking sheet or an ungreased baking stone. ( I like my stone )
Take remaining scraps and knead back into a ball and repeat rolling until all dough is used.
Bake for 25-30 minutes, or until tops are lightly browned
Serving Size: Makes 14 standard size biscuits
|Before the clean up|
|Ready to go in the oven|