Low Sodium Flaky Breakfast Biscuits
Start your morning right with these Low Sodium Flaky Breakfast Biscuits—perfectly tender and golden brown, with layers of buttery goodness that melt in your mouth. Designed for those who want to enjoy comfort food without extra sodium, this recipe swaps traditional ingredients for low sodium alternatives while maintaining rich flavor and texture. The secret to their signature flakiness lies in the simple folding technique that creates beautiful layers in every bite. Made with homemade buttermilk using milk and vinegar, these biscuits require just 15 minutes of prep time and bake up beautifully in another 15 minutes. Pair them with your favorite jams or enjoy them as a base for savory breakfast sandwiches. Easy, approachable, and ideal for busy mornings, these biscuits prove that healthier options can be just as indulgent.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 cup Unsalted butter, cold
- 1/2 teaspoon Low sodium baking soda
- 1 tablespoon Granulated sugar
- 3/4 cup Milk (preferably low-fat)
- 1 teaspoon White vinegar
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix together the milk and white vinegar. Let it sit for about 5 minutes to sour (this is a homemade buttermilk substitute).
In a large bowl, whisk together the all-purpose flour, baking powder, low sodium baking soda, and granulated sugar.
Cut the cold unsalted butter into small cubes. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Make a well in the center of the flour-butter mixture and pour in the soured milk. Gently stir with a spatula until the dough begins to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a rectangle about 1 inch thick.
Fold the rectangle in thirds like a letter, then pat it down again into a 1-inch thick rectangle. Repeat this folding process two more times to create layers that make the biscuits flaky.
Use a round cutter (about 2.5 inches in diameter) to cut the biscuits, pressing straight down without twisting to ensure they rise evenly.
Place the biscuits on the prepared baking sheet, about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Remove from the oven and let cool slightly on a wire rack. Serve warm.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 287 mg | 22% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 560 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.
