First published: October 20, 2009 in RecipesLast Updated: October 20, 2009 6:31 am Tough to read? Print this! Email This
I 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!