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Ingredientes
- 2 Tbsp. Hot water,
- 1 Tbsp. Dry baker's yeast,
- 1 Tbsp. Fruit sweetener,
- 2 c. Whole wheat pastry flour,
- 3 c. Unbleached white flour,
- 1 tsp Baking pwdr,
- 1 tsp Baking soda,
- 1 tsp Salt,
- 1 c. Cool butter,
- 2 c. Buttermilk,
- 1 Tbsp. Fruit sweetener,
Direcciones
- Place the hot water in a small bowl with the yeast and 1 Tbsp. of the sweetener. Stir till the yeast is moistened. Then set the bowl aside till the yeast is bubbly, at least 5 min. Sift the flours, baking pwdr, baking soda, and salt together into a medium sized bowl. Cut the butter into 1/2 inch pcs. Use the fingers and thumb of each hand to rub in the pcs of butter till the mix 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 Tbsp. 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 chill for 1 hour.
- Preheat the oven to 375 degrees, line a baking pan with baking paper.
- Remove from the refrigerator which portion of the dough you want to make into biscuits and knead it till 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 till golden, about 15-20 min. Serve Angel Biscuits warm from the oven.
- Angel biscuit dough can be kept in the refrigerator up to one week before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 339 | |
| Calories from Fat 144 | 42% |
| Total Fat 16.46g | 21% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 454mg | 19% |
| Potassium 206mg | 6% |
| Total Carbs 41.18g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.21g | 1% |
| Protein 7.99g | 13% |
