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barley-flour/mayonnaise drop biscuits

jemptymethod avatar
Recipe by
George Jempty
@jemptymethod
CARROLLTON, TX

With barley's exceedingly low glycemic index, this is a way for diabetics to still enjoy an all-time breakfast favorite: biscuits!

►
yield 3 -6
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For barley-flour/mayonnaise drop biscuits

  • 1 c
    barley flour
  • 0.25 tsp
    salt
  • 2 tsp
    baking powder
  • 0.5 c
    milk
  • 3 Tbsp
    mayonnaise
  • I PREFER CANOLA OIL MAYONNAISE DUE TO IT'S OMEGA-3 CONTENT AND NEUTRAL FLAVOR (UNLIKE OLIVE OIL)

How To Make barley-flour/mayonnaise drop biscuits

  • 1
    Preheat the oven to 400 degrees.
  • 2
    Sift the barley flour, salt, and baking powder into a bowl
  • 3
    With a fork mix the mayonnaise and the milk together in a separate bowl.
  • 4
    Pour the liquid ingredients into the dry, and mix together with a fork just enough to moisten.
  • 5
    Drop scant 1/4 cup-fulls of dough onto greased baking sheet, or into greased muffin tins. (Yields 5-6 biscuits)
  • 6
    Bake 12 minutes for a soft texture or up to 15 minutes for a crunchier texture (either way these will not be "flaky")
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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