Low Sodium Biscuit Bread
Satisfy your cravings for homemade comfort food with this "Low Sodium Biscuit Bread," a heart-healthy take on a classic favorite. This recipe combines simple, wholesome ingredients like no-salt-added butter, apple cider vinegar, and just a hint of honey for natural sweetness, creating a soft, fluffy bread with golden edges. Perfectly balanced for those mindful of their sodium intake, this easy-to-make bread comes together in less than 40 minutes, making it ideal for busy weeknights or cozy weekend mornings. Serve it warm with your favorite low-sodium spreads, or pair it with soups and salads for a versatile, delicious meal accompaniment. With its quick prep time and irresistible texture, this low-sodium twist on traditional biscuit bread is bound to become a staple in your baking repertoire!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 cups no-salt-added butter, cold and cubed
- 1 cup skim milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 0.5 teaspoon baking soda
Instructions
Preheat your oven to 425°F (220°C) and lightly grease a round 9-inch baking pan.
In a large mixing bowl, combine the all-purpose flour and baking powder. Stir until evenly mixed.
Add the cold, cubed no-salt-added butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, combine the skim milk, apple cider vinegar, and honey. Stir well and let sit for about 2 minutes. This will create a buttermilk-like consistency.
Add the baking soda to the milk mixture and stir to combine.
Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Be careful not to overmix; the dough should be slightly sticky.
Transfer the dough into the prepared baking pan. Using a spatula or lightly floured hands, spread the dough evenly in the pan.
Place in the preheated oven and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the biscuit bread to cool slightly in the pan before turning it out onto a wire rack.
Serve warm. This bread pairs well with low-sodium spreads and can also be a delicious accompaniment to soups or salads.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 30.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 382 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
