Prep 20 mins
Cook 14 mins
Tender, flaky, cheesy biscuits are no longer an indulgence to avoid. Perfect for Asparagus, Prosciutto and Arugula Breakfast Sandwiches and Biscuits and Country Sausage Gravy (both recipes are diabetic friendly). From Spring 2013 Diabetic Living magazine.
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons cold butter, cut into pieces
- 2 tablespoons plain fat-free Greek yogurt
- 1 tablespoon canola oil
- 1⁄4 cup reduced-fat shredded cheddar cheese
- 2⁄3 cup nonfat milk
- Preheat oven to 425°F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs. Stir in cheese, Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
- Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8-1/2 x 4-1/2 inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits to make eight biscuits total. Place biscuits 1 inch apart on an ungreased baking sheet.
- Bake about 14 minutes or until golden brown. Serve warm.
- To Store: Place any remaining biscuits in an airtight container. Cover and store up to 2 days or freeze up to 2 months.
We just recently learned my husband was diabetic and it's been interesting finding a balance between his favorite foods and what works with his blood sugar. He wanted sausage gravy and biscuits this morning and I made these biscuits. They were great! I was a little concerned about there being no egg, but they were delicious. Thanks for the recipe, it's a keeper!