In this recipe, sugar is substituted for Splenda. They are fluffy and delicious.
- Carbohydrate 64.4486183333333 g
- Cholesterol 20.3533333333333 mg
- Fat 8.30282 g
- Fiber 1.91068336087465 g
- Protein 6.41194833333333 g
- Saturated Fat 4.96159483333333 g
- Serving Size 1 1 Serving (73g)
- Sodium 120.438 mg
- Sugar 62.5379349724587 g
- Trans Fat 0.749422166666665 g
- Calories 357 calories
Step-by-step
- Heat oven to 450.
- In a bowl combine flour, 1/4 c Splenda, 1 ts Cinnamon, baking powder.
- With pastry blender cut butter until mixture resembles coarse crumbs.
- Stir in raisins.
- Mix the lemon juice into the 3/4 cup Carnation Milk.
- Stir the milk in the dry mixture with fork until mix leaves sides of bowl.
- Turn dough onto floured surface; knead lightly until dough is no longer sticky.
- Roll our 1/2" thick and divide in 12 - 20 pieces.
- Mix the rest of the cinnamon and Splenda and apply over the biscuits.
- Bake for 10 minutes.
- Mix powder sugar with the rest of the milk.
- Frost warm biscuits and serve
Fluffy rounds emerge from a 450 degree Fahrenheit oven carrying the distinct aroma of warm cinnamon and baked pastry dough. Historical baking adjustments often emerge from necessity or shifting dietary priorities, leading home bakers to experiment with alternative sweeteners and pantry staples. When altering traditional pastry formulas, understanding how non-nutritive sweeteners behave under high heat ensures the structural integrity of the final baked good remains intact. Adjusting standard baking formulas requires careful observation, particularly because sugar provides bulk and moisture retention that artificial sweeteners simply cannot replicate on their own.
Replacing granulated sucrose with a product like Splenda changes the chemical dynamics within the mixing bowl significantly. Sucrose contributes directly to browning through caramelization and the Maillard reaction, whereas high-intensity sweeteners lack the necessary carbohydrate structure for these chemical transformations. Compensating for this reduction in bulk often means relying on added moisture sources, such as evaporated milk and lemon juice, to maintain hydration levels throughout the flour mixture. Furthermore, cutting cold butter into flour using a pastry blender creates discrete pockets of fat that melt during baking, releasing steam to form flaky layers despite the absence of traditional cane sugar.
Acidic ingredients like lemon juice interact directly with baking soda to generate carbon dioxide gas, which gives the dough its primary rise during the ten-minute baking window. Monitoring this physical transformation without a thermometer relies entirely on visual and textural cues rather than internal temperature readings. Golden brown edges, a firm exterior crust, and a hollow sound when tapped gently indicate that the interior crumb has set properly. Pulling the batch too early results in a gummy texture, while over-baking dries out the delicate structure established by the evaporated milk.
Frosting warm biscuits with a simple powdered sugar and milk glaze seals in remaining moisture while providing the surface sweetness lost by substituting the interior dough components. Storing these baked items in an airtight container at room temperature preserves their texture for up to forty-eight hours before staling occurs. Careful measurement of liquid ingredients prevents the dough from becoming overly wet during the initial fork-mixing stage on a floured work surface.
