Friday, April 4, 2008

Overnight Buttermilk Biscuits

Adapted from

4 cups self-rising flour
2 tablespoons Splenda
2/3 cup butter
2 tablespoons lemon juice
Skim Milk

In a 2 cup liquid measuring cup pour in the lemon juice. Add enough milk to make two cups. Let stand five minutes.

In a food processor combine flour, Splenda, and butter until the mixture is the texture of cornmeal. With food processor running add in the milk mixture and process until a soft dough forms.

If the dough is really sticky add a little more flour a tablespoon at a time.

Put in a floured bowl, cover, and refrigerate overnight.

Preheat oven to 425.

Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high.

Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.

Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.