So many sweet choices!
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Preheat oven to 450°F.
Sift together flour, SPLENDA® Sweetener, cornstarch, baking soda, baking powder, and salt into a medium-sized bowl.
Add butter and blend using a pastry blender, fingers, or fork until all lumps of butter are gone and the mixture looks like a coarse meal.
Add buttermilk and combine using a pastry blender until dough ball forms.
Place dough ball on a floured surface and knead it a few times until all of the cracks in the dough are smoothed out.
Roll rough to about ½ inch in thickness.
Use a small biscuit or cookie cutter (2” in diameter recommended) to cut out biscuits and place on a nonstick, ungreased baking sheet.
Place in preheated oven and bake for 10 minutes or until biscuits have risen and tops are golden brown.
Add all ingredients to a medium-sized bowl and stir to combine.
Place washed, de-stemmed strawberries in a medium-sized bowl with SPLENDA® Sweetener. Macerate (break apart) the strawberries until they look chopped and have released their juices. (A Pastry cutter or potato masher work well for this).
Break biscuits in ½ or crumble into large chunks to line the bottom of a medium-sized trifle dish.
Top biscuits with layer of Greek yogurt custard, then top custard with a layer of strawberries. Continue to layer biscuits, custard, and berries until you’ve used up all of your ingredients.
Garnish with more lemon zest, sliced strawberries, or mint if desired.