2-1/4 cups all purpose flour
1/4 cup whole wheat flour
1 tablespoon Sugarlesse™
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic, chopped finely
3 tablespoons butter
3/4 cup and 2 tablespoons fat−free buttermilk
Coat a baking sheet with non−stick spray and set aside.
In a large bowl stir together the all−purpose flour, whole wheat flour, Sugarlesse™, sage, baking powder, baking soda, salt and garlic. Add the butter. Using a pastry blender cut the butter into the flour mixture until coarse crumbs form. Add the buttermilk and stir to form a soft dough.
Place the dough on a flour coated surface and gently knead to form a ball. Roll out the dough until it is about 3/4 inch thick. Cut into 12 round circles and place on the prepared baking sheet.
Bake at 400 degrees for 18 to 20 minutes or until the biscuits are golden brown.
Yield: 12 servings
Main Dishes, Side Dishes, and Breads. Made Healthy for You
Thankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that?