Low Sodium Buttermilk Biscuits
Fluffy, golden, and irresistibly tender, these Low Sodium Buttermilk Biscuits are a healthier spin on the classic southern staple, perfect for those watching their salt intake. Made with simple ingredients like low-fat buttermilk, unsalted butter, and a hint of apple cider vinegar to create a subtle tang, these biscuits are easy to prepare in just 30 minutes from start to finish. The method focuses on maintaining that signature light and flaky texture by carefully incorporating chilled butter into the flour mixture. Ideal for serving alongside your favorite low-sodium soups, salads, or breakfast spreads, these biscuits are a guilt-free indulgence that doesn't compromise on flavor. Perfect for meal prepping or savoring fresh out of the oven, this is a recipe you'll return to again and again! Keywords: low sodium biscuits, homemade buttermilk biscuits, healthy baking, unsalted butter recipes, quick bread recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 5 tablespoons Unsalted butter, chilled and cubed
- 0.75 cup Low-fat buttermilk
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Sugar
Instructions
Preheat your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sugar.
Add the chilled and cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, incorporate the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, combine the low-fat buttermilk with the apple cider vinegar. Allow it to sit for a minute to slightly thicken.
Pour the buttermilk mixture into the dry ingredients. Stir gently with a fork or spatula until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1/2 inch thickness.
Using a biscuit cutter or a round cookie cutter, cut out biscuits. Gather the scraps, re-roll, and cut more biscuits until all dough is used.
Place the biscuits onto the prepared baking sheet, spacing them about an inch apart.
Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden brown.
Remove from the oven and serve warm. Enjoy your delicious low sodium buttermilk biscuits!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2183 mg | 95% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.8 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 261 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 554 mg | 12% | |
*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.
