Low Sodium Classic Butter Biscuits
Fluffy, buttery, and irresistibly tender, these **Low Sodium Classic Butter Biscuits** offer all the charm of traditional biscuits with a heart-smart twist. Perfect for those watching their sodium intake without sacrificing flavor, this recipe combines fluffy all-purpose flour, a touch of sugar, and tangy cold buttermilk to create perfectly golden biscuits with a delicate, flaky texture. The secret lies in using cold, diced unsalted butter to achieve those signature flaky layers, while a pinch of low-sodium salt ensures a balanced taste. Ready in just under 30 minutes, these homemade biscuits are a delightful addition to breakfast, a comforting bowl of soup, or any Southern-inspired feast. Whether slathered with jam, honey, or softened butter, these low-sodium biscuits are sure to become a staple in your baking repertoire!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 stick unsalted butter, cold and diced
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 0.5 teaspoon baking soda
- 0.5 teaspoon cream of tartar
- 0.75 cup buttermilk, cold
- 0.25 teaspoon low sodium salt
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, baking soda, cream of tartar, and low sodium salt.
Add the cold, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, quickly work the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center of the flour-butter mixture and pour in the cold buttermilk.
Gently stir with a fork until the dough just comes together. Be careful not to overwork the dough.
Transfer the dough to a lightly floured surface and gently knead it a few times to bring it together.
Pat the dough into a 1/2-inch thick rectangle. Use a round biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
Gather remaining dough scraps and repeat until all the dough is used.
Place the biscuits on the prepared baking sheet, leaving a little space between each one.
Bake in the preheated oven for 10-12 minutes, or until the tops are lightly golden brown.
Remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 18.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 270 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 878 mg | 19% | |
*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.
