1 pk Dry yeast
2 tb Warm water (105 to115degrees
2 c Nonfat buttermilk
5 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1 ts Salt
Sugar substitute to equal
1/4 cup sugar
1 c Vegetable shortening
Combine yeast and warm water; let stand 5 minutes or until bubbly.Add
buttermilk to yeast mixture,and set aside.Combine flour and next 4
ingredients in a large bowl; cut in shortening with a pastry blender
until mixture resembles coarse meal.Add buttermilk mixture to flour
mixture,stirring with a fork until dry ingredients are moistened.Turn
dough out on a floured surface,and knead lightly 3 or 4 times.Roll
dough to 1/2" thickness; cut into 36 rounds with a 2" biscuit
cutter,and place on ungreased baking sheets.Bake a t 400 degrees for
10 to 12 minutes or until golden.
Exchanges: 1 starch 1 Fat
Serving size: 1 biscuit
Per serving: Calories 125 Carbohydrates 15gm Protein 2gm
: Fat 6gm Fiber 1gm Sodium 129mg
: Cholesterol 1mg
From The Complete Step by Step Diabetic Cookbook
Typed by G.Major 01\06\96
