Guest guest Posted June 11, 2004 Report Share Posted June 11, 2004 > > BUTTERMILK BISCUITS > > Yield: 8 servings > Source: " Forbidden Foods Diabetic Cooking " > Book info: http://diabeticgourmet.com/book_archive/details/12.shtml > > INGREDIENTS > > - 1-1/2 cups all-purpose flour > - 1 teaspoon baking powder > - 1/2 teaspoon salt > - 3 tablespoons chilled unsalted butter > or stick margarine, cut into small pieces > - 2/3 cup chilled low-fat (1%) buttermilk > - 2 teaspoons fat-free (skim) milk > > DIRECTIONS > > Preheat the oven to 400 degrees F. Spray a > baking sheet with nonstick cooking spray. > > In a bowl, whisk together the flour, baking > powder, and salt. Using a pastry blender or > 2 knives, cut in the butter until the mixture > forms coarse crumbs. With a fork, stir in the > buttermilk just until evenly moistened. > > Turn the dough out onto a lightly floured surface; > knead lightly 4 times. Pat the dough to 1/2-inch > thickness and cut with a 2-inch round biscuit > cutter to make 8 biscuits. Place on the prepared > baking sheet, brush the tops lightly with the milk, > and bake until lightly browned and puffy, 15-20 minutes. > > Nutritional Information Per Serving (1 biscuit): > Calories: 132, Fat: 5 g, Cholesterol: 12 mg, Sodium: 214 mg, > Carbohydrate: 19 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g > Diabetic Exchanges: 1 Carbohydrate, 1 Fat > > Quote Link to comment Share on other sites More sharing options...
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