Fruit sweet and sugar free - angel biscuits
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Fruit sweet and sugar free - angel biscuits
  Fruit    Sweet    Biscuits    Diabetic  
Last updated 6/12/2012 12:54:55 AM. Recipe ID 16883. Report a problem with this recipe.
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      Title: Fruit sweet and sugar free - angel biscuits
 Categories: Diabetic, Breads/bm
      Yield: 15 Biscuits
      2 tb Warm water;
      1 tb Dry baker's yeast;
      1 tb Fruit sweetener;
      2 c  Whole wheat pastry flour;
      3 c  Unbleached white flour;
      1 ts Baking powder;
      1 ts Baking soda;
      1 ts Salt;
      1 c  Cold butter;
      2 c  Buttermilk;
      1 tb Fruit sweetener;
  Place the warm water in a small bowl with the yeast and 1 tablespoon
  of the sweetener. Stir until the yeast is moistened. Then set the
  bowl aside until the yeast is bubbly, at least 5 minutes. Sift the
  flours, baking powder, baking soda, and salt together into a medium
  sized bowl. Cut the butter into 1/2 inch pieces. Use the fingers and
  thumb of each hand to rub in the pieces of butter until the mixture
  resembles coarse cornmeal. Be sure to lift your hands out of the bowl
  while simulatneously using your thumbs to rub the flour and butter
  across your fingers. Make a well in the center. In a small bowl,
  combine the buttermilk with the remaining 1 tablespoon fruit
  sweetener and the activated yeast. Pour them into the center of the
  dry ingredients. Form a rough dough, mixing quickly and gently with
  your hands. Cover the bowl with plastic and refrigerate for 1 hour.
  Preheat the oven to 375 degrees, line a baking pan with baking paper.
  Remove from the refrigerator that portion of the dough you want to
  make into biscuits and knead it until smooth, 10-15 kneads. Roll the
  dough out 3/4 inch thick. With a lightly floured cutter, cut out 2-3
  inch biscuits. Place the biscuits on the prepared pan and bake until
  golden brown, about 15-20 minutes. Serve Angel Biscuits hot from the
  Angel biscuit dough can be kept in the refrigerator up to one week
  before baking.

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Recipe ID 16883 (Apr 03, 2005)

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