Diabetic Biscuits

BISCUITS

1 pkg. dry yeast 2 tbsp. warm water (105-115 degrees) 2 c. buttermilk 5 c. all purpose flour Sugar substitute to equal 1/4 c. sugar 1 tbsp. baking powder 1 tsp. soda 1 tsp. salt 1 c. shortening

Combine yeast and water; let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs. Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened. Turn dough out on floured surface and knead lightly about 3-4 times. Roll dough to 1/2 inch thickness; cut into 36 rounds with a 2 inch cutter and place on non- stick baking sheets. Bake at 400 degrees for 10-12 minutes. Makes 36 biscuits. Serving 1 biscuit. Exchange: 1 bread and 1 fat.

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