1-3/4 cups all-purpose flour 
1/2 cup yellow cornmeal 
1 tablespoon baking powder 
1 tablespoon sugar 
1 teaspoon salt 
1/4 teaspoon baking soda 
3 tablespoons margarine 
3/4 cup buttermilk 
1 egg white, beaten 
All-fruit peach or strawberry preserves (optional)

Preheat oven to 425°F
Combine flour, cornmeal, baking powder, sugar, salt and baking soda in large bowl; mix well
Cut in margarine with pastry blender or two knives until mixture forms coarse crumbs
Add buttermilk; mix just until dough holds together
Turn dough out onto lightly floured surface; knead 8 to 10 times
Pat dough to 1/2-inch thickness; cut with decorative 2-inch cookie or biscuit cutter
Spray baking sheet with nonstick cooking spray and place biscuits on sheet
Brush tops lightly with beaten egg white
Bake 12 to 13 minutes or until light golden brown
Serve with preserves, if desired

Food exchange 1-1/2 Starch 1/2 Fat
(1 biscuit (without preserves)) 
Calories 122 Calories from Fat 25 % Total Fat 3 g Saturated Fat 1 g 
Cholesterol 1 mg Carbohydrate 20 g Fiber 1 g Protein 3 g Sodium 341 mg

Courtesy Diabetic Cooking

Serves 12