Recipes
Whole Wheat Biscuits
Ingredients:
Makes 12 biscuits, serving size: 1 biscuit
Biscuits really should be served warm to accentuate their delicate texture.
Tip:
♦ 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.)
• Preheat oven to 425◦ F (220◦ C)
• Baking sheet, lightly greased
• 2-inch (5 cm) round cookie cutter (optional)
1½ cups whole wheat flour 375 mL
½ cup all-purpose flour 125 mL
1 tbsp baking powder 15 mL
½ tsp salt 2 mL
2 tbsp cold margarine or butter 30 mL
1 cup skim milk 250 mL
Instructions:
1. 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.
2. 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.
3. Bake in preheated oven for 12 to 15 minutes or until lightly browned. Transfer to a wire rack and let cool slightly. Serve warm.
Notes:
Nutritional Analysis per Serving: Calories 95, carbohydrate 16g, fiber 2g, protein 3g, total fat 2g, saturated fat 0 g, sodium 201mg, cholesterol 0 mg.
Canada’s Choice per Serving: 1 Carbohydrate, ½ Fat
Recipe reprinted with permission from Canada’s Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011, http://www.robertrose.ca