These very easy, low sodium biscuits are made using our low-sodium baking mix.
- 2¼ cups low-sodium baking mix (see recipe) (Spooned lightly into the measuring cup without shaking or packing the cup.)
- ¼ tsp salt
- ¾ cup skim milk or buttermilk, cold. (To make buttermilk, mix ½ Tbsp white vinegar with enough skim milk to make ⅔ cup. Let it sit for 20 minutes before use.)
- Preheat oven to 450°F.
- In a mixing bowl, whisk the baking mix with the salt. Pour all of the cold milk over the baking mix.
- Using a fork, gently blend in the milk for 15-20 seconds, until all of the flour is just moist.
- Gently knead the dough on a floured surface about 10 times. (Don’t over-knead or your biscuits will be tough.)
- Gently roll out the dough until it's ½ inch to ¾-inch thick. Dip a biscuit cutter or cookie cutter in flour and press straight down into the dough without twisting. Shape the leftover dough gently to make the remaining biscuits.
- Bake on an ungreased baking sheet for 12-15 minutes until golden brown.
According to our estimates, one serving of this bread will contain 106 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 106 mg of sodium per serving implies that this recipe provides:
– 4% 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.)
