Ingredients
The following ingredients have 12 Servings
- 2 cups Flour (- see post for details)
- 2 tbsp Splenda (- see post for alternatives)
- 1 tsp Baking Powder (-do not omit)
- ½ tsp Baking Soda (-do not omit)
- ½ tsp Salt
- 2 tbsp Butter (-cold and cut into small pieces, see post for alternatives)
- 1 cup Low Fat Buttermilk (- low fat, can sub in Low Fat Plain Yogurt )
Instruction
- Preheat you oven to 350. Prep a baking sheet for nonstick. WW suggests spraying with a non stick spray and then lightly dusting with flour. I like to use parchment paper.
- Next, in a large mixing bowl, combine your flour, sugar alternative, baking powder, baking soda and salt. I like to use a whisk to mix my dry ingredients.
- Cut the pieces of butter into the dry mix until batter is somewhat crumbly in texture. If you are using oil, simply stir it in. If adding the optional ingredients, do so now by gently stirring them in. If adding the optional ingredients, do so now by gently stirring them in.
- Now add the buttermilk (or yogurt), stirring gently again until the mix is somewhat moistened, avoiding over-mixing is essential. Knead the dough into a ball while still in the bowl. It should take about five or six kneads until a 6-inch ball forms. Then cut an “X” on the top of the bread about 1/2″ deep.
- Bake until golden- about 45-50 minutes (use the toothpick test to confirm if needed). This recipe should make “12 wedges”.