Diabetize My ... Buttery Biscuits
Fresh-from-the-oven biscuits might seem like the perfect side dish, but because they're created with more than a dollop of vegetable shortening and nearly a cup of whole milk—and finished with a coat of butter—they also come with a side of way too much saturated fat. To create a healthier version of a reader's down-home favorite, I nixed the traditional vegetable shortening in favor of olive oil, which provides heart-healthy monounsaturated fats and omega-3 fatty acids. Parmesan cheese boosts the biscuits' flavor, which means you won't need to brush the tops with butter. Finally, reducing the amount of flour in the recipe cuts each portion size down—so you can still enjoy your side of biscuits without the guilt.
Some of my changes make creating delicious biscuits easier and quicker: replacing all-purpose flour with the self-rising variety makes the dough easier to mix, and dropping spoonfuls of dough onto a baking sheet eliminates the need to knead.
To see how my diabetized recipe turned out, click here.