Fluffy Low Sodium Biscuits
Enjoy delicious, fluffy biscuits without the added salt!
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
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.
Cover your bowl and let dough chill in the refrigerator for about 15 minutes. This will help when rolling out the dough and cutting the biscuits
Be sure to always check nutrition labels so you are choosing sodium free products. 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!