Low Sodium Classic Almond Biscuits
Delight in the wholesome flavors of these Low Sodium Classic Almond Biscuits—a perfect balance of buttery richness and nutty essence without the excess salt. Crafted with unsalted butter, unsweetened almond milk, and a touch of almond extract, these biscuits offer a tender, flaky texture and a subtle yet satisfying almond aroma. Slivered almonds add a delightful crunch, while the option to brush the tops with low sodium almond butter takes the almond flavor to new heights. Ready in just 30 minutes, these guilt-free biscuits are ideal for breakfast, brunch, or a comforting snack alongside your favorite low sodium spread. Whether you're watching your sodium intake or simply craving a healthy twist on a classic treat, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Low sodium baking soda
- 2 tablespoons Granulated sugar
- 0.5 cup Unsalted butter, chilled and cubed
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Almond extract
- 0.25 cup Slivered almonds
- 2 tablespoons Optional: Low sodium almond butter
Instructions
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, low sodium baking soda, and sugar until well combined.
Add the chilled and cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, stir together the almond milk and almond extract.
Gradually pour the milk mixture into the dry ingredients, stirring gently with a fork until just combined. Be careful not to overmix.
Fold in the slivered almonds gently into the dough.
Turn the dough out onto a lightly floured surface and knead gently about 3 to 4 times until it holds together. Pat it into a rectangle about 1 inch thick.
Using a biscuit cutter or a floured glass, cut out biscuits and place them on the prepared baking sheet. Gather the scraps, pat them out again, and cut additional biscuits until dough is used.
If using, lightly brush the tops of the biscuits with low sodium almond butter for an extra almond flavor.
Bake the biscuits in the preheated oven for about 12-15 minutes, or until golden brown and baked through.
Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm, with your favorite low sodium spread if desired.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 28.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 526 mg | 40% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 797 mg | 17% | |
*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.
