Cornmeal Daisy Biscuits
Yield: 1 ½ dozen biscuits
Exchanges per biscuit: 1 Starch
1 ½ cups all-purpose flour
½ cup cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 tablespoon granulated sugar substitute (such as Sugar Twin)
3 tablespoons margarine
¾ cup nonfat buttermilk
1 tablespoon all-purpose flour
1 ½ tablespoons no-sugar-added strawberry spread
1. Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blended until mixture resembles coarse meal. add buttermilk, stirring just until dry ingredients are moistened.
2. Sprinkle 1 tablespoon flour over work surface. Turn dough out onto surface, and knead 3 or 4 times. Roll dough to ½ inch thickness; cut into rounds, using a 2-inch biscuit cutter.
3. Place rounds on ungreased baking sheets. With a knife, cut 6 ½-inch slashes evenly around edge of each biscuit to form petals. Press thumb in center of each biscuit, leaving an indentation. Place ¼ teaspoon strawberry spread in each indentation.
4. Bake at 425 degrees F for 10 minutes or until lightly browned.