2 tb Warm water; 1 ts Baking soda;
1 tb Dry baker’s yeast; 1 ts Salt;
1 tb Fruit sweetener; 1 c Cold butter;
2 c Whole wheat pastry flour; 2 c Buttermilk;
3 c Unbleached white flour; 1 tb Fruit sweetener;
1 ts Baking powder;
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 oven.
Angel biscuit dough can be kept in the refrigerator up to one week before
baking.
Yields
15 biscuits