Diabetic Tea Biscuits

First published: October 20, 2009 in Recipes

Last Updated: October 20, 2009 6:31 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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biscuits-1I have been asked what changes to make to the Prize Winning Tea Biscuits recipe to make it suitable for those who have diabetes. Since I am not an expert in safely changing ingredients to make sure the recipe is right, here is the proper recipe safe for diabetics.

Diabetic Tea Biscuits:

2 cups of  flour

3 teaspoons of baking powder

1/4 teaspoon of salt

1/4 cup Margarine

1/2 cup Lowfat milk

  • 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

Hope this recipe works out for you – if you are going make variations, try adding cranberries and lemon zest. I tried that and the biscuits were delicious! Please send me your comments and suggestions – your input is always appreciated!

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Rating: -2 (from 2 votes)
Diabetic Tea Biscuits, 4.0 out of 10 based on 5 ratings