Diabetes Recipes
Up-and-Down Biscuits
1 rating(s)
Nutrition Facts
Makes: 12 Serving(s)
Amount Per Serving
Calories: 120
Total Fat: 4.5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 60mg
Total Carbohyrdates: 18g
Dietary Fiber: 1g
Sugars: 1g
Protein: 3g
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About
Make this for: Breakfast
Category: Breads & Muffins
This Recipe Makes: 12 Serving(s)
Summary
(NOTE: enriched all purpose flour, low sodium baking powder, vegetable shortening used in analysis, sugar, and cinnamon not included)
What you'll need
- 2 cup all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1/4 cup shortening
- 3/4 cup fat-free milk
- 1 dash sugar and cinnamon (optional)
Instructions
- Step 1
Preheat oven to 450-degrees. Stir together flour, baking powder, cream of tartar, and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together. - Step 2
Knead dough gently for 10 to 12 strokes on a lightly floured surface. Divide dough in half. Roll one portion into a 12x10-inch rectangle. If desired, sprinkle sugar and cinnamon over rectangle. Cut rectangle into five 12x2-inch strips. Stack the strips one on top of the other. Cut into six 2-inch-square stacks. Place stacks, edge-side down, in greased muffin cups. Repeat with remaining dough. - Step 3
Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm.
Diabetic Exchanges
- Starch: 1
- Fat: 1
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