This easy recipe makes fluffy, flavorful, low-sodium biscuits. The recipe was adapted from http://www.melskitchencafe.com/2010/03/cheddar-and-herb-biscuits.html
- 2 cups all-purpose flour
- 1 tablespoon low-sodium baking powder
- ¼ teaspoon garlic powder
- 2 tablespoons shortening
- 3 tablespoons unsalted butter, cold
- 1 cup buttermilk (or 1 Tbsp vinegar plus enough skim milk to make 1 cup and let sit about 20 minutes before use.)
- 1½ cups grated sharp cheddar cheese
- 3 Tbsp melted unsalted butter
- ¼ tsp dried parsley
- ¾ tsp garlic powder.
- Preheat oven to 425 degrees. Lightly grease a baking sheet or spray it with cooking spray.
- In a medium bowl, combine flour, baking powder, and garlic powder. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (Don't overmix or the biscuits will be tough. Dry spots here and there are ok.)
- Drop the biscuits baking sheet. Bake for 12-14 minutes, until browned and golden.
- While the biscuits are baking, in a small bowl combine melted butter, dried parsley flakes, and garlic powder. Immediately after taking the biscuits out of the oven, brush the butter/herb mixture over the biscuits evenly, or dip the top of the biscuit into the butter mixture. Serve hot.
According to our estimates, one serving of this bread will contain 62 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 62 mg of sodium per serving implies that this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% 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.)
