Buttermilk Biscuits
Serves: 12
 
Ingredients
  • 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.)
Instructions
  1. Preheat the oven to 450°F.
  2. 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.
  3. 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.)
  4. Bake 10-12 minutes, until the tops and bottom are light golden brown.
  5. Serve warm.
Nutrition Information
Serving size: 1 biscuit Sodium: 109 mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/buttermilk-biscuits/