barley-flour/mayonnaise drop biscuits
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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
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1 cbarley flour
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0.25 tspsalt
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2 tspbaking powder
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0.5 cmilk
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3 Tbspmayonnaise
- 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
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1Preheat the oven to 400 degrees.
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2Sift the barley flour, salt, and baking powder into a bowl
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3With a fork mix the mayonnaise and the milk together in a separate bowl.
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4Pour the liquid ingredients into the dry, and mix together with a fork just enough to moisten.
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5Drop scant 1/4 cup-fulls of dough onto greased baking sheet, or into greased muffin tins. (Yields 5-6 biscuits)
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6Bake 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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