In article
>,
PickyJaz > wrote:

> I recently learned that diabetics are better off not to eat white
> flours, and I often make biscuits for a diabetic friend. She loves
> them, but I want to "change her" to whole wheat ones. I made a batch
> today from a recipe I found at cooks.com, but they came out very dry.
> Can someone here suggest a change to the following recipe, or even
> offer a tried recipe for ones that are moist, rather than crumbly like
> these are?
>
> 2 cups whole wheat flour
> 1/2 tsp. salt
> 4 tsp. baking powder ( I use KAF Bakers Cream Powder)
> 1/4 tsp. baking soda
> 1 cup buttermilk
> 2 Tbsp. vegetable oil
> Stir together all dry; add buttermilk and oil, stirring just until
> moistened. Bake in greased muffin pan at 400 degrees for 12 minutes
> until golden brown (which they did not come to).
>
> ...Picky

Go back to using butter and forget the vegetable oil would be my
suggestion. Cut the dry ingredients into the cold butter and try that
again?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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