Whole Wheat Biscuits

Biscuits really should be served warm to accentuate their delicate texture.

Tips

Biscuits really should be served warm to accentuate their delicate texture.
These biscuits each have 4 g less fat than a comparable commercial variety. Because they contain whole wheat flour, they also have four times as much fiber. To boost fiber, you can generally replace up to half the all-purpose flour in a recipe without affecting the results.

Variation:

Herb Biscuits: Add 1 tsp (5 mL) dried parsley, ¼ tsp (1 mL) dried basil and ¼ tsp (1 mL) dried thyme to the flour mixture. (This dough also makes great dumplings when spooned over simmering stew or soup.)

Makes 12 servings

Cooking time: n/a

- Preheat oven to 425◦ F (220◦ C)
- Baking sheet, lightly greased
- 2-inch (5 cm) round cookie cutter (optional)

In a large bowl, combine whole wheat flour, all purpose flour, baking powder and salt. Using a pastry blender or two knives, cut in margarine until mixture resembles coarse crumbs. Using a fork, quickly stir in milk.
Transfer dough to a floured work surface and knead for 6 to 8 strokes or just until dough holds together. Roll out to ¾ inch (2 cm) thick. Using cookie cutter, cut into 12 circles (or use a knife to cut into 12 wedges or squares), rerolling scraps, as necessary. Place at least 1 inch (2.5 cm) apart on prepared baking sheet.
Bake in preheated oven for 12 to 15 minutes or until lightly browned. Transfer to a wire rack and let cool slightly. Serve warm.

Canada’s Choice per Serving: 1 Carbohydrate, ½ Fat

Makes 12 biscuits, serving size: 1 biscuit

Recipe reprinted with permission from Canada’s Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011, http://www.robertrose.ca.

Per Serving