Recipe for Low Sodium Biscuits That Taste Delicious

Biscuits are a beloved comfort food, perfect for breakfast, brunch, or a cozy side to any meal. However, traditional biscuit recipes often rely on salt to enhance flavor, which isn’t ideal for those watching their sodium intake.

That’s why this low sodium biscuits recipe is a game-changer. It delivers fluffy, tender, and golden biscuits without compromising taste or texture.

With simple, wholesome ingredients and easy steps, you can enjoy homemade biscuits that are heart-friendly and delicious. Whether you’re managing hypertension, following a low-sodium diet, or simply aiming to eat healthier, these biscuits will quickly become a household favorite.

Not only do these biscuits pair wonderfully with jams and spreads, but they also complement savory dishes. Plus, making your own low sodium biscuits means you control what goes into your food, avoiding the hidden salt lurking in store-bought versions.

Ready to bake some tasty, healthy biscuits? Let’s dive into the recipe!

Why You’ll Love This Recipe

This recipe is specially crafted to reduce sodium while maintaining that classic biscuit flavor and texture you crave. By using baking powder and a touch of baking soda, we achieve a perfect rise and lightness without relying on salt.

The biscuits are fluffy and golden-brown with a tender crumb that melts in your mouth.

It’s also incredibly versatile. You can enjoy these biscuits plain, or dress them up with your favorite herbs or cheeses (just be mindful of sodium additions).

The recipe uses everyday pantry staples and takes less than 30 minutes from start to finish, making it perfect for any home cook. Plus, it fits right into heart-healthy and low-sodium meal plans — a true win-win!

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon baking powder (ensure it’s sodium-free or low sodium)
• 1/2 teaspoon baking soda
• 2 teaspoons cream of tartar (optional, for extra rise without salt)
• 2 tablespoons sugar (optional, for slight sweetness)
• 1/2 cup cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk (or milk with 1 tablespoon vinegar/lemon juice)
• 1 teaspoon vanilla extract (optional for subtle flavor)

Equipment

• Mixing bowl
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Rolling pin (optional)
• Round biscuit cutter or glass (2.5-inch diameter recommended)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cream of tartar (if using), and sugar until evenly mixed.
3. Cut in the butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
4. Add the wet ingredients: Make a well in the center and pour in the cold buttermilk and vanilla extract. Gently stir with a spatula or spoon just until the dough begins to come together. Avoid overmixing to keep the biscuits tender.
5. Turn out the dough: Lightly flour a clean surface and turn the dough out. Using your hands, gently pat it into a rectangle about 1-inch thick. Fold the dough in half and pat down again. Repeat once more to create layers for flakiness.
6. Cut the biscuits: Press your biscuit cutter straight down into the dough without twisting. Gather the scraps, gently pat again, and cut more biscuits until all dough is used.
7. Place on baking sheet: Arrange biscuits on the prepared baking sheet, spacing about 1 inch apart for slightly crisp edges or touching for softer sides.
8. Bake: Bake for 12-15 minutes or until the tops are golden brown. Rotate the pan halfway through baking for even color.
9. Cool and serve: Transfer the biscuits to a cooling rack for 5 minutes before serving warm. Enjoy with your favorite toppings!

Tips & Variations

Tip: Keep all your ingredients cold, especially the butter and buttermilk, to create flaky layers.

Variation: Add 1 tablespoon chopped fresh herbs like rosemary, thyme, or chives to the dry ingredients for a savory twist without adding salt.

Substitution: Use plant-based milk mixed with lemon juice to make vegan buttermilk if desired.

Make ahead: You can prepare the dough and freeze unbaked biscuits on a tray, then transfer to a bag. Bake directly from frozen adding a few extra minutes.

Nutrition Facts

Serving Suggestions

These low sodium biscuits are incredibly versatile. Serve warm with a dollop of unsalted butter or a drizzle of honey for a simple breakfast.

For a savory meal, try pairing them with a hearty vegetable stew or your favorite plant-based chili. They also make a fantastic base for breakfast sandwiches with fresh avocado and tomato slices.

If you’re looking for more delicious low sodium or vegan recipes to complement your biscuits, check out these favorites:

• Afghan Vegetarian Pulao Recipe Easy and Delicious Guide
• Vegan Potato Corn Chowder Recipe for Cozy Comfort Food
• Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas

Conclusion

Baking low sodium biscuits at home is easier than you might think, and this recipe proves that you don’t have to sacrifice flavor to keep your meals heart-healthy. By carefully balancing leavening agents and using unsalted butter, these biscuits come out light, fluffy, and perfectly golden every time.

Whether you’re new to low sodium cooking or a seasoned pro, this recipe is a fantastic addition to your baking repertoire.

Enjoy them fresh from the oven or use them as a base for creative meals and snacks. For more wholesome and delicious recipes, be sure to explore our collection of vegan and plant-based dishes that complement these biscuits wonderfully.

Happy baking and healthy eating!

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