EmyAmber
Sun, Feb-23-03, 21:32
Buttermilk Flaxseed Biscuits
Makes 10-12 Biscuits
1 cup High Gluten Flour (24 carbs)
1 cup Flaxseed Meal (8? or less after deducting fiber)
2 tsp, baking powder
1/3 tsp. baking soda
1/3 cup butter
3/4 cup buttermilk (3 carbs)
1 or 2 T. Splenda (3 carbs)
1. Preheat oven to 425
2. In mixing bowl combine dry ingredients.
3. Cut in butter until mixture resembles fine crumbs (you can use a food processor to do this quickly and easily)
4. Add the buttermilk, and stir gently with a fork until dough holds together.
5. Gather the dough together and turn onto a board which has been lightly floured with Flaxseed meal or high gluten flour.
6. Knead gently about 12 times.
7. Roll out the dough (I actually just pressed it out using my fingers) to a little less than 1 inch thick. Cut into biscuit sized circles using a biscuit cutter.
8. Arrange the biscuits about 1 inch apart on baking sheet. Bake for 12-15 minutes.
They are very good hot out of the oven, with butter and sugar-free jelly or jam.
From Emy
Makes 10-12 Biscuits
1 cup High Gluten Flour (24 carbs)
1 cup Flaxseed Meal (8? or less after deducting fiber)
2 tsp, baking powder
1/3 tsp. baking soda
1/3 cup butter
3/4 cup buttermilk (3 carbs)
1 or 2 T. Splenda (3 carbs)
1. Preheat oven to 425
2. In mixing bowl combine dry ingredients.
3. Cut in butter until mixture resembles fine crumbs (you can use a food processor to do this quickly and easily)
4. Add the buttermilk, and stir gently with a fork until dough holds together.
5. Gather the dough together and turn onto a board which has been lightly floured with Flaxseed meal or high gluten flour.
6. Knead gently about 12 times.
7. Roll out the dough (I actually just pressed it out using my fingers) to a little less than 1 inch thick. Cut into biscuit sized circles using a biscuit cutter.
8. Arrange the biscuits about 1 inch apart on baking sheet. Bake for 12-15 minutes.
They are very good hot out of the oven, with butter and sugar-free jelly or jam.
From Emy