Preheat oven to 400°F.
Place baking mix in large mixing bowl. Cut in margarine, butter blend, or oil with pastry cutter or two knives until mixture resembles coarse meal. Make a well in center of mixture and add milk. Gently and lightly stir together just until moistened. Do not overmix. Gently fold in cheese and onion with rubber spatula.
Using 1/4-cup measure, scoop 12 pieces of dough onto baking sheet, placing 1 inch apart. (Dipping the cup or scoop in water between scoops helps the batter release easier onto the baking sheet.)
Bake 10 to 12 minutes, rotating pan once during baking, or until biscuits are golden brown. Remove to wire rack; serve warm.
*Butter and canola oil blends are available in the refrigerated dairy sections of supermarket. You can easily make your own by combining equal parts room-temperature butter and canola oil in the bowl of a food processor. Pack the mixture into a plastic tub with a lid and refrigerate.
Calories: 170 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 446 mg, Fiber: 2 g
Carbohydrate choices: 2 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.