Buttermilk Biscuits
A biscuit recipe that is suitable for Diabetics
Exchange: 1 bread and 1 fat
Yield: 36 biscuits
Ingredients
1 pkg. dry yeast
2 tbsp. warm water (105-115 degrees)
2 c. buttermilk
5 c. all purpose flour
Sugar substitute to equal 1/4 c. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening
Instructions
Combine yeast and water; let stand 5 minutes or until bubbly
Add buttermilk to yeast mixture and set aside
Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs
Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened
Turn dough out on floured surface and knead lightly about 3-4 times
Roll dough to 1/2 inch thickness; cut into 36 rounds with a 2 inch cutter and place on non- stick baking sheets
Bake at 400 degrees for 10-12 minutes
