Makes 12 biscuits

Ingredients:

• 3 cups plain, all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 cup cold Crisco® Zero Grams Trans Fat Shortening
• 2 tablespoons no-salt margarine, cold, cut into bits
• 1 1/3 cups buttermilk

Directions: Preheat oven to 450 °F. In a bowl whisk together flour, sugar and baking powder. Cut cold shortening and margarine with a pastry blender until mixture resembles coarse meal. Then stir in buttermilk to form a soft dough. With floured hands knead dough gently eight times in bowl.

Flatten dough to a 3/4 inch thickness. Using a 2-inch biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings to make the final biscuit. Bake biscuits on the middle rack of the oven for about 12 to 15 minutes or until golden brown.
 
Serve these with scrambled egg whites or for a delicious treat, smother your biscuit with a pat of no-salt margarine and a low potassium jam such as pineapple, cherry, peach or blackberry.
 
Nutrient Analysis: (per Serving - 1 biscuit): Calories: 183kcals; Protein: 4g; Carbohydrates: 26g; Total Fat: 6g; Sat. Fat: 1.5g; Cholesterol: 1mg; Phosphorus: 58mg; Sodium: 130mg; Fiber: 1g; Calcium: 100mg; Potassium: 75mg/1.9mEq
 
This recipe appears in the Kidney Friendly Comfort Foods: A Collection of Recipes for Eating Well with Chronic Kidney Disease. To receive a free copy of this cookbook, please visit www.fosrenol.com.

This article originally appeared in the October 2008 issue of AAKP Diet Tips & Bits.