biscuits ( diabetic )

Categories
Diabetic
Yield
3 dozen
MeasureIngredient
1 pack Dry yeast
2 tablespoons Warm water (105 to115degrees
2 cups Nonfat buttermilk
5 cups All-purpose flour
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
  Sugar substitute to equal
  1/4 cup sugar
1 cup Vegetable shortening

Combine yeast and warm water; let stand 5 minutes or until bubbly.Add buttermilk to yeast mixture,and set aside.Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.Add buttermilk mixture to flour mixture,stirring with a fork until dry ingredients are moistened.Turn dough out on a floured surface,and knead lightly 3 or 4 times.Roll dough to ½" thickness; cut into 36 rounds with a 2" biscuit cutter,and place on ungreased baking sheets.Bake a t 400 degrees for 10 to 12 minutes or until golden.

Exchanges: 1 starch 1 Fat Serving size: 1 biscuit

Per serving: Calories 125 Carbohydrates 15gm Protein 2gm : Fat 6gm Fiber 1gm Sodium 129mg : Cholesterol 1mg

From The Complete Step by Step Diabetic Cookbook Typed by G.Major 01\06\96 From: Georgina Major Date: 07 Jan 96

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