Title: Fruit sweet & sugar free - southern style buttermilk bisc
 Categories: Diabetic, Breads/bm
      Yield: 14 Biscuits
 
MMMMM----------------------DRY INGREDIENTS---------------------------
      2 c  Unbleached white flour;
      2 c  Whole wheat pastry flour;
      1 tb Baking powder;
      1 ts Baking soda;
    1/2 ts Salt;

MMMMM----------------------WET INGREDIENTS---------------------------
     10 tb Cold butter;
  1 7/8 c  Buttermilk;
      2 tb Fruit sweetener;
 
  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.