Sugar and Spice Biscuits

Sugar and Spice Biscuits

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From: Diabetic Living Magazine

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

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ¼ cup shortening
  • ¾ cup fat-free milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Preparation

  • Prep

  • Ready In

  1. Grease twelve 2- ½-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.
  2. 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.
  3. 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.
  4. Bake in a 450°F oven for 10 to 12 minutes or until golden. Serve warm. Makes 12 biscuits.

Nutrition information

  • Serving size: 1 biscuit
  • Per serving: 121 calories; 4 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 3 g protein; 1 g sugars; 190 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 starch

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