Recipe ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup Splenda granular sweetener
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup lite pina colada yogurt
- 1/4 cup egg substitute
- 1/4 cup crushed pineapple, juice packed and not drained
- 1 teaspoon coconut extract
- Confectioners sugar, optional
Recipe method
- Preheat oven to 425 degrees F. Combine dry ingredients together in a large bowl and mix together well. Set aside.
- In a another large bowl, combine together well the rest of the ingredients except for the confectioners sugar.
- Then add this to the dry ingredient mixture, stirring only till just moistened.
- Turn onto a lightly floured surface for kneading. Knead it 3-4 times.
- Divide the dough in half and place both halves 8 inches apart on a greased baking sheet.
- Pat each portion of dough into 6 1/2 inch circles. Cut each circle into 6 wedges together.
- Bake at 425 degrees F for 10-15 minutes or until golden brown.
- Sprinkle with confectioners sugar. Serve warm, plain or with your favorite preserves.
Other biscuit recipes:
Pina colada scones recipe
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