Buttermilk Biscuits from Healthy Diabetic Recipes

Buttermilk Biscuits Recipe

Recipe Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3 tbsp chilled unsalted butter, cut small pieces
= (or stick margarine)
2/3 cup chilled low-fat (1%) buttermilk
2 tsp fat-free (skim) milk

Recipe Instructions:

Preheat the oven to 400 degrees. 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 to 20 minutes.

This recipe yields 8 servings. Serving size: 1 biscuit.

Exchanges Per Serving: 1 Carbohydrate, 1 Fat.

Nutrition Facts: Calories 132; Calories from Fat 42; Fat 5g; Saturated Fat 3g; Cholesterol 12mg; Sodium 214mg; Dietary Fiber 1g; Sugars 1g; Protein 3g.

Comments: The secret to these tender, flaky biscuits is keeping things cool and working quickly. Make sure the butter is thoroughly chilled and cut into tiny pieces so you can blend it quickly.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 8

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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