| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Diabetic, Breads/bm | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 3 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/4 | c | Margarine |
| 1/2 | c | Lowfat milk |
INSTRUCTIONS
Combine the dry ingredients in a mixing bowl. Cut in the margarine with a fork or pastry blender. Add the milk. Stir to make a soft dough. Roll out on a lightly floured surface until 1/2 inch thick. Cut into biscuit shapes. (Or divide dough in 12 balls, roll in your hands and pat lightly to flatten.) Place on an ungreased baking sheet. Bake at 425 F for 12 to 15 minutes or until lightly browned. 1 biscuit - 109 calories, 1 bread exchange, 1 fat exchange 15 grams carbohydrate, 2 grams protein, 4 grams fat 152 mg sodium, 37 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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