Biscuits

3/4 cup white wheat flour
3/4 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
3 tbsp light butter
1/4 cup splenda
9 oz 2% milk

Chef's Note: Don't over work your dough. It will make the biscuits tough.

Preheat the oven to 350 degrees F.

Sift flour, baking powder, baking soda, and salt in a large bowl. Place the dry ingredients and butter in a food processor. Pulse until the butter and flour looks like coarse cornmeal. Do not over process. Turn mixture out into a bowl and add splenda and milk. Mix until a dough forms. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 2 or 3 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.) Bake for 20 to 25 minutes, or until golden brown. Enjoy!

Chef's Note: Don't over work your dough. It will make the biscuits tough.


Serving Size: 7 biscuits

Number of Servings: 7

Recipe submitted by SparkPeople user PURPLEHEARTS78.