Ingredients
2 1/2 c. all-purpose flour
1 Stick cold unsalted butter, cut into cubes
1/3 c. + 6 tbsp. SPLENDA® No Calorie Sweetener, Granulated, divided
1 tbsp. baking powder
1/2 tsp. kosher salt
1 c. + 1 tbsp. buttermilk
1 large egg
1 qt. strawberries, hulled and quartered
Zest and juice of ½ lemon
Nonfat whipped topping, for serving
Preparation
Step 1Preheat oven to 425 degrees F. In a food processor, pulse flour, butter, SPLENDA® Sweetener, baking powder, and salt until mixture resembles a coarse meal. Add 1 cup buttermilk and pulse until dough moistens and just begins to come together. Step 2With floured hands, turn out dough onto a lightly floured surface and gently pat into a 1”-thick circle. Using a floured biscuit cutter, cut as many biscuits as possible. (Re-roll the remaining scraps and repeat this process.) Transfer biscuits to a parchment-lined baking sheet.Step 3Whisk together egg and remaining 1 tablespoon buttermilk in a small bowl and brush egg wash over tops of biscuits. Bake until golden, 20 to 25 minutes. Step 4Meanwhile, mix together strawberries, lemon zest and juice, and 1/3 cup SPLENDA® Sweetener in a medium bowl. Transfer to a baking sheet and roast, stirring every 5 minutes, until soft, about 15 minutes. Step 5Serve halved biscuits topped with roasted strawberries and whipped topping.
