Fluffy Low Sodium Biscuit Recipe
Light and Fluffy Low Sodium Biscuits: A Family Favorite
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If you’re on a low sodium diet but still crave the comforting taste of homemade biscuits, I have the perfect recipe for you. These low sodium biscuits are not only light, fluffy, and airy but also a hit with the whole family. With their melt-in-your-mouth texture, they are sure to become a staple in your kitchen.
One of the secrets to achieving the perfect consistency for these biscuits is using a combination of all-purpose flour and cake flour. The cake flour adds a delicate texture that makes these biscuits exceptionally tender. Another essential ingredient is the no sodium baking powder; I recommend Hain Featherweight Baking Powder. It works wonderfully to give these biscuits the rise they need without the added sodium.
Ingredients:
- 1 cup All-Purpose Flour
- 1 cup Cake Flour + 2 Tbsp
- 1 Tbsp Hain Featherweight Baking Powder
- 1 Tbsp Sugar
- ⅓ cup Unsalted Butter, cold and cut into small pats
- 1 cup Milk
Quick note: Be sure to always check nutrition labels so you are choosing sodium free products. Also, Sodium-free baking powders may have a shorter shelf life and may not provide the same consistent results as regular baking powder, so it’s important to follow the manufacturer’s instructions when using it. I store mine in the refrigerator.
Mix it UP!
- SIFT– Let’s start by sifting all the dry ingredients (all-purpose flour, cake flour, sugar and sodium free baking powder) in a medium size mixing bowl. Sifting the dry ingredients isn’t mandatory, however, it helps to mix and distribute them more evenly and also aids in giving the biscuits a lighter texture.
- CUTTING IN– Now it’s time to cut in the butter with the dry ingredients. Cut the unsalted butter into small pats and add them to your flour mixture. Begin cutting it in until the mixture is a course meally texture. (Helpful Hints: Be sure that the unsalted butter is cold as it will help add some flakiness to the biscuit. Cutting in can be accomplished with a fork, pastry cutter or food processor. I prefer the food processor method as it only take a few pulses to get the coarseness that you want)
- STIR- Gradually stir in milk until dough pulls away from the side of the bowl.
- REST– Cover bowl and let rest in the refrigerator for 30 min. This step is optional. I’m not a professional baker or scientist for that matter but I think it helps in giving the biscuits a nice rise.
- ROLL & CUT– Roll dough out to 1/2-1 inch thick. Depending on your biscuit cutter or glass size, 1/2 inch thick will make about 12 small biscuits, 1 inch thick will make about 6 Large biscuits. With a biscuit cutter or glass dipped in flour cut dough. Repeat until all the dough is used. Try to not twist when you are cutting as it can seal the sides and cause the biscuit to not have as tall of a rise.
- BAKE- On an ungreased or parchment paper lined sheet, bake until edges begin to brown, about 13-15 minutes.
- SERVE- It will be hard to do, but let biscuits rest for about 5 minutes and serve!
Serving Suggestions:
These low-sodium biscuits are incredibly versatile and can be enjoyed with a variety of meals:
- Breakfast: Serve them with low sodium gravy, scrambled eggs, fresh fruit, and a dollop of low-sodium jam for a hearty breakfast.
- Lunch: Pair them with a bowl of homemade soup or a fresh salad.
- Dinner: These biscuits make an excellent side for roasted chicken, turkey, or a comforting stew.
Not only are these biscuits a fantastic low-sodium option, but they also offer that classic, homemade biscuit flavor that everyone loves. Whether you’re enjoying them for breakfast, lunch, or dinner, these biscuits are sure to become a family favorite. So, give this recipe a try and let the light, fluffy, and airy texture of these low-sodium biscuits melt in your mouth!
Fluffy Low Sodium Biscuits
Equipment
- 1 Flour Sifter
- 1 Food Processor optional
- 1 Biscuit Cutter optional
- 1 Baking Sheet Pan
- 1 Parchment Paper optional
Ingredients
- 1 cup All- purpose Flour
- 1 cup Cake flour + 2 Tbsp
- 1 Tbsp Hains Featherweight-sodium free baking powder
- 1 Tbsp sugar
- ⅓ cup Unsalted Butter cold, cut into small pats
- 1 cup milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C)
- In a large bowl, sift all dry ingredients together (flours, baking powder and sugar)
- Cut in unsalted butter until it looks very course
- Begin to gradually stir in milk until begins to pull away from the sides of the bowl
- On a lightly floured surface, knead dough and form into a ball
- Roll dough out to about 1 inch thick
- Cut Biscuits with a large cutter or glass dipped in flour.
- Place biscuits onto an ungreased or parchment paper lined baking sheet
- Bake in preheated oven 12-15 minutes
- Let biscuits rest for 5 minutes and serve
Notes
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