Serve these low-fat biscuits for breakfast or brunch. Family and guests will love the sweet flavor and the pretty fan shapes. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Grease twelve 2-1/2-inch muffin cups; set aside. In a large bowl, stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.

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  • Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Roll one portion into a 12x10-inch rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle some of the sugar mixture over the rectangle.

  • Cut rectangle into five 12x2-inch strips. Stack the strips on top of each other. Cut into six 2-inch-square stacks. Place each stack, cut side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.

  • Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm. Makes 12 biscuits.

Nutrition Facts

121 calories; 4 g total fat; 1 g saturated fat; 190 mg sodium. 18 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein;