DIABETIC ANGEL BISCUITS

DIABETIC ANGEL BISCUITS 1 package active dry yeast 2 tablespoons warm water (105° to 115°) 1 cup nonfat buttermilk 2 1/2 cups all-purpose flour 11/2 teaspoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3 tablespoons margarine Vegetable cooking spray 1 Combine yeast and warm water in a small bowl; let stand 5 minutes. Add buttermilk, stirring well. 2 Combine flour and next 4 ingredients in a large bowl; cut in margarine with pastry blender until mixture is crumbly. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. 3 Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 10 to 15 minutes. Bake at 400° for 10 to 12 minutes or until biscuits are golden. Yield: 1 dozen. YIELD: 1 dozen biscuits EXCHANGES PER BISCUIT: 1 1/2 Starch 1/2 Fat PER BISCUIT: Calories 132 Carbohydrate 21.8g Protein 3.7 g Fat 3.2g Cholesterol1mg Fiber O.9g Sodium 179mg Famous Quotes Famous Quotes