Fruit Sweet And Sugar Free Southern Style Buttermilk Bisc

Directions

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Sift the dry ingredients into a large bowl. Cut the butter into 1/2 inch pcs. Use the fingers and thumb of each hand to rub in the butter till the mix resembles coarse cornmeal. Be sure to lift your hands out of the bowl while simultaneously using your thumbs to run the flour and butter across your fingers. Make a well in the center. In a small bowl, combine the buttermilk and fruit sweetener. Pour them into the center of the dry ingredients. Form a rough dough, mixing quickly and gently with your hands or possibly a wooden spoon. Place the biscuit dough on a lightly floured work surface, and knead it no more than 10 times. Use a rolling pin or possibly your hands to create it into a 3/4 inch thick rectangle. Lightly dust a plan 2-inch or possibly 3-inch cutter with flour. Cut the biscuits with a straight cutting motion, being careful not to twist the cutter. To reuse the scraps, don't knead them. Instead use your fingers to lightly press them together and pat them out to make a 3/4 inch thickness. Place the cut biscuits on a baking paper lined or possibly ungreased baking sheet. Leave at least 1 inch of space around each biscuit for crusty proportionately browned biscuits. Bake the biscuits in the preheated oven for 20-22 min, till golden. Let the biscuits cold on the baking sheet before removing them.