Fruit Sweet And Sugar Free – Angel Biscuits

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Servings: 15 Difficulty: Advanced
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Light, fluffy, and sugar-free biscuits sweetened naturally with fruit juice concentrate
Fruit Sweet and Sugar Free - Angel Biscuits recipe image
Fruit Sweet and Sugar Free - Angel Biscuits recipe image
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Fruit Sweet And Sugar Free – Angel Biscuits

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 15 Calories: 1108.3

Description

These Angel Biscuits offer a delightful twist on traditional Southern baking by using fruit sweetener instead of refined sugar, making them a perfect choice for diabetic-friendly or low-sugar diets. The dough combines whole wheat pastry flour and unbleached white flour for a tender crumb, while cold butter ensures flaky layers. Activated with dry bakers yeast and buttermilk, these biscuits rise beautifully to create a soft, airy texture with a subtle sweetness. They are ideal for breakfast, brunch, or as a side dish for savory meals. Simple to prepare with pantry staples, these biscuits deliver homemade comfort without the guilt.

Ingredients

Directions

  1. In a small bowl, combine warm water, dry baker's yeast, and 1 tablespoon of fruit sweetener.
  2. Stir gently until the yeast is moistened and let sit until bubbly, about 5 minutes.
  3. In a medium bowl, sift together whole wheat pastry flour, unbleached white flour, baking powder, baking soda, and salt.
  4. Cut the cold butter into 1/2 inch pieces and add to the flour mixture.
  5. Using your fingers, rub the butter into the flour until the mixture resembles coarse cornmeal.
  6. Make a well in the center of the dry ingredients.
  7. In a separate small bowl, combine buttermilk, remaining 1 tablespoon fruit sweetener, and the activated yeast mixture.
  8. Pour the wet ingredients into the well of the dry ingredients.
  9. Mix quickly and gently with your hands just until a rough dough forms.
  10. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  11. Preheat oven to 375 degrees F (191C) and line a baking pan with parchment paper.
  12. Remove dough from refrigerator and knead gently 10-15 times until smooth.
  13. Roll the dough out on a lightly floured surface to 3/4 inch thickness.
  14. Cut out biscuits using a 2-3 inch round cutter.
  15. Place biscuits on the prepared baking pan.
  16. Bake until golden brown, about 15-20 minutes.
  17. Serve hot from the oven.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 1108.3kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 204.4mg9%
Total Carbohydrate 231.6g78%
Dietary Fiber 8.4g34%
Sugars 1.2g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The biscuit dough can be stored in the refrigerator for up to one week before baking. Simply roll and cut as needed.

For best results, keep the butter very cold until it is mixed into the flour to ensure flaky layers.

If you do not have buttermilk, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Keywords: angel biscuits, sugar free, fruit sweetener, diabetic friendly, buttermilk biscuits, whole wheat pastry flour, southern bread, yeast biscuits, homemade biscuits, low sugar baking, vegetarian bread, flaky biscuits
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