Recipe: Barley-Flour/Mayonnaise Drop Biscuits
Description: With barley's exceedingly low glycemic index, this is a way for diabetics to still enjoy an all-time breakfast favorite: biscuits!
Ingredients: [{"text": "1 cup(s) barley flour"}, {"text": "0.25 teaspoon(s) salt"}, {"text": "2 teaspoon(s) baking powder"}, {"text": "0.5 cup(s) milk"}, {"text": "3 tablespoon(s) mayonnaise"}, {"text": "I PREFER CANOLA OIL MAYONNAISE DUE TO IT'S OMEGA-3 CONTENT AND NEUTRAL FLAVOR (UNLIKE OLIVE OIL)"}]
Instructions: Preheat the oven to 400 degrees.
Sift the barley flour, salt, and baking powder into a bowl
With a fork mix the mayonnaise and the milk together in a separate bowl.
Pour the liquid ingredients into the dry, and mix together with a fork just enough to moisten.
Drop scant 1/4 cup-fulls of dough onto greased baking sheet, or into greased muffin tins. (Yields 5-6 biscuits)
Bake 12 minutes for a soft texture or up to 15 minutes for a crunchier texture (either way these will not be "flaky")
