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2 cups of
Bake*Lite™ Reduced
Carb Flour
3 tsp baking powder
1 tsp salt
1 quarter cup shortening
three eighths cup cream
three eighths cup water
(combine cream and water to make three quarters cup LC "milk"
substitute)
Preheat oven to 450. Mix flour, salt and baking powder. Cut in
shortening thoroughly - should resemble meal. Stir in almost
all of the milk. If dough is not pliable, add just enough milk
to make a puffy, easy to roll dough. (Too much milk makes
dough sticky, not enough makes biscuits dry - I used all of
it).
Make a ball of dough and place on lightly floured surface.
Knead 20-25 times or about one half minute. Roll out dough to
about one half inch thickness. (Note, it takes a little more
effort since gluten is a "binder" - just roll harder). Cut
with a floured cutter (a glass rim will work fine) and place
on an un-greased baking sheet. Bake 10-12 minutes or until
golden brown. This makes about 16 - 1 3/4 inch biscuits.
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