2 cup flour
3 tbsp baking powder
1 tsp salt
4 tbsp shortening
3/4 cup milk, skim
Directions
Mix flour, baking powder, and salt together. Cut in the shortening
until it is evenly mixed with the dry ingredients. Then ADD, Milk,
mixing well.
Then Knead for a a 1/2 minute and roll out to about 1-1/2 inch in
thickness. Cut with a Biscuit cutter. Place the biscuits 1-1/2 inches
apart on a greased baking sheet. The BRUSH with the Milk and BAKE at
450F oven degrees 10-12 minutes
One biscuit may be Exchanged for: 1 bread exchange or
1 fat exchange.
Servings: 12 servings
Baking Powder Biscuits (Diabetic) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diabetic
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into history, at least as far as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these early records were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as basil, mint and parsley. In the 15th century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new foods and spices caused an explosion in publications on food, the majority of which are now in academic collections. Over the next few centuries, the rich families of Wesstern Europe tried to offer the most exotic banquets, and because of this chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording popular recipes of the day. By the arrival of the twentieth century, cooking publications are starting to become popular mostly due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Baking Powder Biscuits (Diabetic) recipe.
