Rye Biscuits

1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon caraway seeds
1/8 teaspoon salt
2 tablespoons cold butter
1 egg
1 tablespoon half-and-half cream

Directions

In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened.
Drop batter into four mounds 2 in. apart on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown,
Immediately remove to a wire rack. Serve warm.

Yield: 4 biscuits.

Nutritional Analysis: One biscuit equals 148 calories, 8 g fat (4 g
saturated fat), 70 mg cholesterol, 209 mg sodium, 17 g carbohydrate, 1 g
fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Rye Biscuits published in Cooking for 2 Winter 2005, p35