Cheddar Biscuits From Diabetic Living

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Tender, flaky, cheesy biscuits are no longer an indulgence to avoid. perfect for asparagus, prosciutto and arugula breakfast sandwiches and biscuits and country sausage gravy (both recipes are diabetic friendly). from spring 2013 diabetic living magazine.

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Steps

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Preheat oven to 425f in a large bowl stir together flour , baking powder and 1 / 4 teaspoon salt.

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Using a pastry blender or two knives , cut in butter pieces , yogurt and oil until mixture resembles coarse crumbs.

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Stir in cheese , make a well in the center of the flour mixture.

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Add milk all at once.

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Using a fork , stir just until moistened.

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Turn out dough onto a lightly floured surface.

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Knead dough by folding and gently pressing it just until dough holds together.

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Pat dough into an 8-1 / 2 x 4-1 / 2 inch rectangle.

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Cut dough lengthwise in half.

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Cut each half crosswise into four biscuits to make eight biscuits total.

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Place biscuits 1 inch apart on an ungreased baking sheet.

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Bake about 14 minutes or until golden brown.

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Serve warm.

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To store: place any remaining biscuits in an airtight container.

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Cover and store up to 2 days or freeze up to 2 months.

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Ingredients

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all-purpose flour, baking powder, salt, butter, greek yogurt, canola oil, shredded cheddar cheese, nonfat milk