Easy Biscuits
- 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.
Serving size: 1 biscuit. Sodium: 106 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/easy-biscuits/
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