| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Diabetic, Beans, Breads/bm | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Whole wheat flour |
| 4 | ts | Baking powder |
| 1 | tb | Granulated sugar |
| 1/2 | ts | Salt |
| 1/3 | c | Butter or soft margarine |
| 1 | c | Cooked kidney beans wt / red |
| 2/3 | c | 2% milk |
INSTRUCTIONS
Revised after testing Feb 94. Used 1 1/2 cup flour NOT 2 1/2 cups as printed in the book. The 1 cup beans probably replaced 1 cup flour in the original recipe. Stir dry ingredients together in a mixing bowl. Cut in butter until mixture resembles crumbs. In food processor or blender, puree beans with milk. OR mash beans and stir in milk. Stir into dry ingredients all at once to make light soft dough. Turn out onto lightly floured board, sprinkle with flour and knead about 20 seconds. Shape biscuits by rolling, patting and cutting or divide dough into 16 pieces and shape by hand. Bake at 400 F for 12 to 15 minutes or until golden brown. 1 biscuit - 162 calories, 1 1/2 starch, 1 fats & oils exchange 4 grams total fat, .8 grams saturated fat, 0 cholesterol, 5 grams protein, 26 grams carbohydrate, 169 mg sodium, 204 mg potassium. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared and tested by Elizabeth Rodier Feb 94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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