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Biscuits

4-6 Biscuits (depending on size)
1 Cup	Self-rising flour
3 Tbsp.	Applesauce
1 tsp	Butter substitute (i.e. Fat Free I Can't Believe It's Not Butter)
As needed for consistency	Buttermilk
Add flour, salt and applesauce to mixing bowl. Mix well until appearance is course Add butter substitute to mixture and cut in well Add buttermilk a little at a time until mixture is the right consistency to drop by spoonfuls and hold up It takes a few tries to get the consistency right. If it's too wet, the biscuits will run a bit and be thinner. If it's too dry, the taste and texture will be off. It's OK for them to run together a little bit in the pan - they will still separate easily when coming out of the oven. Spray a pan with Pam and drop spoonfuls onto the pan close enough to each other to barely touch. You can make them larger or smaller depending on how you like them. Bake at 375 degrees until they start to turn light brown. Turn up the oven to 425 degrees and bake until deep and golden brown. Take out of oven and immediately either flip them over in the pan or flip the biscuits onto a plate, towel or paper towels to keep them from sweating
Variations After mixing, add fat free cheese (such as Kraft Free Mozzerella) and mix well If you don't have self-rising flour, use all-purpose flour plus 1 to 1 1/2 tsp baking powder Instead of buying buttermilk, pour 1 cup of skim milk into a cup and add 1 tbsp of lemon juice or vinegar (I prefer lemon juice). DO NOT STIR THE MIXTURE! Let the mixture sit for 15 minutes before using.