Diabetes Recipes

Up-and-Down Biscuits

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Up-and-Down Biscuits
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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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Make this for: Breakfast

Category: Breads & Muffins

This Recipe Makes: 12 Serving(s)


(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)


  • 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