Easy, low sodium sausage cheese biscuits.
For this recipe, use the no-sodium breakfast sausage recipe or the no-sodium Italian sausage recipe.
- 1 cup all purpose flour
- 1½ tsp low sodium baking powder
- 3 Tbsp shortening or unsalted butter
- ⅓ cup skim milk
- ¾ cup sharp cheddar cheese, finely grated
- ½ lb no-salt sausage, cooked and crumbled (see recipe links above)
- Pre-heat oven to 400 degrees. Light spray a baking sheet with cooking spray.
- Whisk together flour and baking powder. Add shortening/sugar and cut with pastry knife until crumbly. (OR, melt the shortning/sugar, and stir into the flour, cutting it in with your fork until well mixed with no large lumps.)
- Gently stir in milk just until all the flour is moist and sticky. Add cheese and sausage.
- Drop biscuits on the lightly greased baking sheet. Bake for 8-12 minutes.
According to our estimates, one serving of this bread will contain 38 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:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 3% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 4% 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.)
