Cinnamon Biscuits - Splenda
In this recipe I substituted sugar for Splenda. They are fluffy and delicious.
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 15
cinnamon
splenda
biscuits
canadian
bread
fall
sweet
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups flour
- 1 tablespoon lemon juice
- 1/2 cup raisins
- 1 frosting
- 3/4 cup carnation milk (up to 1 cup)
- 1/4 cup splenda
- 1 tssp splenda
- 1 1/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/3 c butter
- 3/4 cup powdered sugar
- 2 tsp
- 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
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
