Tinfoil Chef

Something that I’ve always loved having as part of a meal is biscuits. Either strictly as biscuits or as part of something greater such as biscuits and gravy. The problem is that usually they’re either on the “you can’t have it” list or the “you can’t have it very much” list. However this recipe changes that with a diabetic friendly version.

Combine a package of dry yeast and two tablespoons of warm water (you’ll want it to be 105 to 115 degrees) and let it stand 5 minutes or until there’s bubbles on top. Add two cups of buttermilk to the yeast mixture and set it aside for a moment.

Combine 5 cups o all purpose flour, a tablespoon of baking powder, a teaspoon each of baking soda and salt and sugar substitute equivalent to 1/4 cup of sugar in a large bowl. Cut in a cup of shortening until the mixture looks like coarse crumbs. Add buttermilk mixture to the dry mixture, stirring with a fork until the dry ingredients are moistened.

Turn the dough out on a floured surface and knead lightly 3 to 4 times. Roll the dough to 1/2 inch thickness and cut into 36 rounds with a 2 inch cutter and place them on non-stick baking sheets. Bake at 400 degrees for 10-12 minutes.

1 package of dry yeast
2 tablespoons of warm water (105-115 degrees)
2 cup of buttermilk
5 cup of all purpose flour
Sugar substitute equal to 1/4 cup of sugar
1 tablespoon of baking powder
1 teaspoon of soda
1 teaspoon of salt
1 cup of shortening

Technorati Tags: diabetic friendly biscuits, diabetic biscuit recipe, sugar free biscuits, biscuits

Be Sociable, Share!

• More