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Quick Self-rising Biscuits & Variations

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail
QUICK SELF-RISING BISCUITS

Exchanges
Makes: 18 Biscuits (1 Per Serving)

- 2 cups self-rising flour
- 1 tablespoon vegetable shortening
- 3/4 to 1 cup fat-free milk
- 1 tablespoon margarine, melted

Measure flour into medium bowl; cut in shortening until mixture resembles coarse crumbs. Stir enough milk into flour mixture to make a soft dough. Roll dough on floured surface to 1/2-inch thickness; cut into biscuits with 2-inch cutter.

Places biscuits in greased 13x9-inch baking pan; brush with melted margarine. Bake at 425 degrees until golden, about 15 minutes.

Variations:

Chive Biscuits:
Mix 3 tablespoons snipped fresh or dried chives into biscuit dough.

Parmesan Biscuits:
Brush biscuits with melted margarine as above; sprinkle with 2 tablespoons grated fat-free Parmesan cheese.

One biscuit equals (except for the Parmesan ones): Calories: 65, Fat: 1.4 g, Cholesterol: 0.2 mg, Sodium: 189 mg, Protein: 1.7 g, Carbohydrate: 10.8 g ++++ Exchanges: 1 Bread