- 2¼ cups bleached all-purpose flour
- 1 Tbsp low sodium baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 6 Tbs shortening (or chilled unsalted butter), very cold
- 1 cup buttermilk (or 1 Tbsp white vinegar plus enough skim milk to make 1 cup. Let it sit for 20 minutes before use.)
- Preheat the oven to 450°F.
- Sift the flour, baking powder, and baking soda into a large mixing bowl. Cut the butter or shortening into chunks. Then, using a pastry cutter, work it into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk, stirring gently just until the dough comes together, being very careful not to overwork the dough.
- Lightly dust a work surface with flour. Turn the dough out onto the work surface, knead 5-10 times (or fold the dough over 5-10 times). Then gently pat the dough down to ¾ inch thick. Cut out the biscuits with a 2-inch cookie cutter, re-rolling the scraps. Place the biscuits about 1 inch apart on an un-greased baking sheet. (Or, if you want taller biscuits with soft sides, place the biscuits touching each other.)
- Bake 10-12 minutes, until the tops and bottom are light golden brown.
- Serve warm.
According to our estimates, one serving from this recipe will contain 109 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 109 mg of sodium per serving implies that this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 7% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 11% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
