Cornmeal Daisy Biscuits

Yield: 1 ½ dozen biscuits

Exchanges per biscuit: 1 Starch

Per biscuit:
Calories 78
Carbohydrate 12.7g
Protein 1.9g
Fat 2.1g
Cholesterol 0mg
Fiber 0.5g
Sodium 86mg


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.


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