Many people believe that diabetics can no longer eat foods such as biscuits. This is not true, but biscuits are high in carbohydrates, so diabetic biscuits recipes are often used. Diabetic biscuit recipes usually use whole-wheat flour, which is much healthier because they are low in carbohydrates and rich in B complex vitamins and fiber. Whole-wheat are also healthier since they can be made with water instead of milk or buttermilk, according to LiveStrong.com. Aside from whole-wheat flour, low-fat butter or low-fat milk are generally used. Please try the following diabetic biscuit recipes:
Buttery Diabetic Cheese Biscuits
Ingredients:
- 1/3 cup of nonfat buttermilk
- 1 ½ tbsp. parmesan cheese
- 3 tbsp. olive oil
- 1 cup of self-rising flour
- Cooking spray
Instructions:
Begin by preheating the oven to 450 degrees F. Use a medium bowl to mix the flour and oil with a fork until it turns into a coarse crumb-like mixture. Then, mix in the cheese and add a little buttermilk at a time until it is all well-combined. Use a tablespoon to drop out the batter onto a baking sheet (lightly coated with cooking spray), spreading the drops out one inch apart. Finally, bake the biscuits for 11-15 minutes or until lightly browned.
Whole Wheat Biscuits
Ingredients:
- ½ cup all-purpose flour
- 1½ cup whole-wheat flour
- 1 cup skim milk
- 2 tbsp. butter
- 2 tbsp. baking powder
- ½ tsp. salt
Instructions:
Start by combining the flours, salt, and baking powder in a medium bowl. Add the butter using 2 knives or a pastry blender. Then add the milk, mixing quickly. On a lightly floured surface, knead the dough 6-8 times and then roll it out until it is ¼ of an inch thick. Cut the dough into 2 inch round biscuits and place on a baking sheet lightly coated with cooking spray. This should make approximately 12 biscuits. Bake for 11 to 15 minutes at 425 degrees F. When done the biscuits should be a light brown in color.
Gravy for Your Diabetic Biscuit Recipes
Diabetic Gravy
Ingredients:
- 3 tbsp. all-purpose flour
- 1 tbsp. corn oil
- ¼ tsp. sodium-free powdered instant beef bouillon
- 1 ½ cup skim milk
- ½ tsp. salt
- Pepper to taste
Instructions:
Combine the flour, salt pepper, beef bouillon, and ¾ cup of milk in a bowl and mix well. Now, on a skillet, place the oil over medium heat. When oil is well-heated slowly whisk the flour mixture into the skillet and stir until smooth. Then stir in the remaining ¾ cup of milk. Stir the mixture constantly until it is thickened and bubbly. Remember that the gravy will thicken as it cools. If it needs to be thinned, just add milk until you find your desired consistency.
