Ding! Ding! Ding! We have a winner, folks. These AHA biscuits are delightfully cute and quite tasty, and will become a staple biscuit in our house. The end result is a texture more like a roll than biscuit but who cares! Hen calls them heart-healthy cookies, and I'm inclined to agree.
1 cup low-fat buttermilk, slightly warmed (105°F to 115°F)
1 1/4 oz package of active dry yeast
2 1/2 cups all-purpose flour, plus more as needed for flouring surface, kneading, rolling out dough, and cutting biscuits
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 cup canola or corn oil
Pour the buttermilk into a small bowl. Add the yeast, stirring to dissolve. Let stand for 5 minutes, or until the mixture bubbles.
In a large bowl, stir together 2 1/2 cups flour, sugar, baking soda, and salt.
Add the buttermilk mixture and oil to the flour mixture. Stir just until the ingredients hold together. Don't overmix.
Lightly flour a flat surface. Turn out the dough. Knead gently 20 to 30 times. Roll out or pat to 1/4-inch thickness. With a floured 1-inch biscuit cutter, cut out 60 biscuits, reflouring the biscuit-cutter as needed. Put 30 biscuits on baking sheet. Put a second biscuit on top of each. Cover with a slightly damp dish towel. Let rise in a warm, draft-free place for about 2 hours.
Preheat oven to 375°F.
Bake biscuits for 12 to 15 minutes, or until the tops are light golden brown.
Note: You can spray the baking sheet and the top of the biscuits with cooking oil if you want. I didn't and they turned out fine.