Biscuits are a beloved comfort food that often come loaded with salt, but that doesn’t mean we have to miss out on their flaky, buttery goodness. Our low sodium biscuits recipe lets us enjoy that classic taste while keeping sodium levels in check. Perfect for anyone watching their salt intake or simply wanting a healthier twist on a traditional favorite.
We’ve crafted this recipe to deliver tender, golden biscuits without sacrificing flavor. Using simple ingredients and smart substitutions, these biscuits pair beautifully with breakfast, soups, or as a snack on their own. Let’s dive into making a batch that’s both delicious and heart-friendly.
Ingredients
To create our delicious low sodium biscuits we focus on using simple and wholesome ingredients that deliver flavor without added salt. Below you’ll find a clear list of the essential components separated into dry and wet ingredients for easy preparation.
Dry Ingredients
- 2 cups all-purpose flour (for tender, flaky biscuits)
- 1 tablespoon baking powder (sodium-free or low sodium variety)
- 1 teaspoon cream of tartar (helps with rise and texture without salt)
- 1 tablespoon granulated sugar (optional for slight sweetness)
- 1/2 cup cold unsalted butter (cut into small cubes)
Wet Ingredients
- 3/4 cup low-fat buttermilk (adds moisture and tanginess)
- 1 large egg (for structure and richness)
- 1 teaspoon vanilla extract (optional to enhance flavor)
- 1 tablespoon olive oil (for moistness and tenderness)
| Ingredient Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Dry Ingredients | All-purpose flour | 2 cups | Vital for biscuit structure |
| Baking powder (low sodium) | 1 tbsp | Leavening agent | |
| Cream of tartar | 1 tsp | Improves texture | |
| Granulated sugar | 1 tbsp | Optional, adds mild sweetness | |
| Unsalted butter (cold cubed) | 1/2 cup | Creates flakiness | |
| Wet Ingredients | Low-fat buttermilk | 3/4 cup | Moisture and slight acidity |
| Egg | 1 large | Binds dough | |
| Vanilla extract | 1 tsp | Optional for flavor depth | |
| Olive oil | 1 tbsp | Adds tenderness and moisture |
Using these ingredients, we ensure our low sodium biscuits are both flavorful and heart-friendly without compromising on texture or taste.
Equipment Needed
To make our low sodium biscuits perfectly tender and golden, having the right equipment is essential. Here’s what we recommend using to ensure consistent results and ease throughout the process:
- Mixing Bowls
We use at least two bowls: one for combining the dry ingredients and another for the wet ingredients. This prevents overmixing and helps us keep everything organized.
- Pastry Cutter or Fork
To incorporate the cold unsalted butter into the dry ingredients, a pastry cutter or fork is ideal. This tool helps us achieve those flaky layers by cutting the butter into pea-sized pieces.
- Measuring Cups and Spoons
Precise measurements are key in baking, especially when making low sodium biscuits that rely on careful ingredient ratios. Use both dry and liquid measuring tools to maintain accuracy.
- Whisk
A whisk is perfect for gently blending the wet ingredients such as low-fat buttermilk, egg, and olive oil until smooth.
- Baking Sheet
We prefer a heavy-duty, rimmed baking sheet lined with parchment paper to prevent sticking and ensure even baking.
- Rolling Pin (optional)
If you prefer biscuits with uniform thickness and shape, a rolling pin helps you gently flatten the dough. Alternatively, patting the dough by hand works well to maintain tenderness.
- Biscuit Cutter or Round Cookie Cutter
For classic biscuit shape, use a sharp round cutter, about 2 to 3 inches in diameter. Press straight down without twisting to promote rising.
- Cooling Rack
Once baked, transferring the biscuits to a cooling rack prevents sogginess by allowing air circulation.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate dry and wet ingredients |
| Pastry Cutter/Fork | Cut cold butter into flour for flaky texture |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Whisk | Blend wet ingredients evenly |
| Baking Sheet | Bake biscuits evenly, lined for nonstick |
| Rolling Pin (optional) | Shape and flatten dough uniformly |
| Biscuit Cutter | Cut dough into neat rounds without twisting |
| Cooling Rack | Cool biscuits and maintain crispness |
By assembling these tools before starting, we streamline our process and guarantee that our low sodium biscuits come out soft, flaky, and delicious every time.
Instructions
Follow these precise steps to make our Low Sodium Biscuits tender, flaky, and full of flavor while keeping sodium levels in check.
Preparing the Dough
- Combine Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups all-purpose flour
- 1 tablespoon low sodium baking powder
- 1 teaspoon cream of tartar
- 1 tablespoon granulated sugar (optional)
- Cut in Butter
Add 6 tablespoons cold unsalted butter, cut into small chunks. Using a pastry cutter or fork, blend until the mixture resembles coarse crumbs with pea-sized pieces.
- Mix Wet Ingredients
In a separate bowl, whisk together:
- 3/4 cup low-fat buttermilk
- 1 large egg
- 1 teaspoon olive oil
- 1/2 teaspoon vanilla extract (optional)
- Combine Wet and Dry
Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined. Do not overmix to keep biscuits flaky and tender. The dough will be slightly sticky.
Shaping the Biscuits
- Flour Surface & Roll Out Dough
Lightly flour a clean work surface. Turn the dough out onto it. Using a rolling pin, gently roll to a thickness of about 1/2 inch.
- Cut Biscuits
Use a 2.5-inch biscuit cutter to cut rounds. Press straight down with the cutter; avoid twisting to maintain edges that rise evenly.
- Arrange for Baking
Place biscuit rounds on a parchment-lined rimmed baking sheet about 1 inch apart to allow even baking.
Baking the Biscuits
- Preheat Oven
Set the oven to 425°F (220°C) and allow it to fully preheat.
- Bake Biscuits
Bake the biscuits for 12–15 minutes or until the tops are golden brown and firm to the touch.
- Cool on Rack
Transfer baked biscuits to a cooling rack for 5 to 10 minutes before serving. This preserves the exterior crispness and moist interior.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat Oven | 425°F (220°C) | — | Ensure fully preheated |
| Bake Biscuits | 425°F (220°C) | 12–15 minutes | Until golden brown |
| Cool Biscuits | Room temperature | 5–10 minutes | Maintain crispness on rack |
Tips for Making Low Sodium Biscuits
Mastering low sodium biscuits requires attention to both ingredient choices and baking techniques. Here are essential tips to help us achieve tender, flavorful biscuits while keeping sodium at a healthy minimum.
Salt Substitutes
To maintain flavor without adding sodium, we can use several effective alternatives:
- Herbs and Spices: Fresh or dried rosemary, thyme, sage, and parsley add aromatic depth.
- Garlic Powder and Onion Powder: Offer savory notes that enhance overall taste.
- Lemon Zest or Juice: Adds brightness and a subtle tang that compensates for less salt.
- Low Sodium Soy Sauce (sparingly): When incorporated in small amounts, it can add umami without excess sodium.
Tip: Combine these substitutes gradually and taste test dough before baking to balance flavors perfectly.
Choosing the Right Flour
The type of flour affects biscuit texture and structure, crucial in low sodium biscuits since we depend more on texture than salty flavor:
| Flour Type | Protein Content | Biscuit Result |
|---|---|---|
| All-Purpose Flour | 10-12% | Balanced texture, tender crumb |
| Self-Rising Flour | ~8-9% | Softer biscuits, slight rise due to leavening |
| Whole Wheat Flour | 13-14% | Denser, nuttier biscuits, higher fiber |
We recommend all-purpose flour for the best balance of tenderness and flakiness. If using whole wheat flour, consider mixing it with all-purpose flour 50/50 to prevent heaviness.
Baking Temperature and Time
Precise oven settings ensure biscuits rise properly and develop that golden crust without drying out:
| Step | Temperature | Duration | Result |
|---|---|---|---|
| Preheat oven | 425°F (220°C) | — | Ideal heat for biscuit rise and crust formation |
| Bake biscuits | 425°F (220°C) | 12–15 minutes | Golden brown exterior with soft, flaky interior |
Pro Tip: Avoid opening the oven door during baking to maintain consistent heat. Once baked, cool biscuits on a rack for 5–10 minutes to preserve crispness and prevent sogginess.
By following these tips we can create low sodium biscuits that are just as satisfying and flavorful as their traditional counterparts.
Make-Ahead and Storage Instructions
To enjoy our low sodium biscuits fresh anytime, we recommend making them ahead and storing properly to maintain their tender texture and golden exterior. Follow these steps for best results.
Make-Ahead Preparation
- After cutting the biscuit dough into rounds, arrange them on a baking sheet lined with parchment paper.
- Instead of baking immediately, cover the tray tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove the plastic wrap and bake straight from the fridge, adding an extra 2–3 minutes to the original baking time if needed.
- This method helps the butter stay cold, resulting in flakier, golden biscuits.
Storing Freshly Baked Biscuits
- Allow the biscuits to cool completely on a wire rack for 5 to 10 minutes to preserve their crispness.
- Place the cooled biscuits in an airtight container or resealable bag.
- Store at room temperature for up to 2 days.
- To keep their texture, avoid refrigeration at this stage as it can dry out the biscuits.
Freezing Instructions
To extend shelf life and have low sodium biscuits ready on demand:
| Step | Instructions | Notes |
|---|---|---|
| Freeze Raw Dough | Arrange cut biscuit dough on parchment-lined tray. Freeze until solid (about 2 hours). | Prevents sticking during freezing. |
| Store Frozen Dough | Transfer frozen dough rounds to freezer-safe bags. | Use within 1 month for best quality. |
| Baking from Frozen | Bake directly from freezer adding 5–7 minutes to baking time at 425°F (220°C). | No need to thaw before baking. |
| Freeze Baked Biscuits | Cool completely, then place in airtight freezer bags or containers. | Consume within 2 months. |
| Reheating Baked Biscuits | Warm in oven at 350°F (175°C) for 10–12 minutes or until heated through. | Restores softness and flakiness. |
Reheating Tips
- For the best texture, reheat biscuits in a preheated oven rather than microwaving.
- Wrap them loosely in foil to prevent drying out.
- Freshly reheated biscuits regain their golden crust and tender crumb, making each bite just as delightful as when first baked.
With these make-ahead and storage tips we can enjoy fresh low sodium biscuits anytime, making them both convenient and heart-healthy.
Serving Suggestions
Our low sodium biscuits offer a versatile base for a variety of delicious, heart-friendly pairings. Here are some of our top Serving Suggestions to elevate your biscuit experience while keeping sodium intake low.
Breakfast Pairings
- Fresh fruit preserves or homemade berry compote complement the tender, flaky texture perfectly without adding sodium.
- Spread unsalted almond butter or natural peanut butter for protein and creaminess.
- Top with a dollop of plain Greek yogurt and a drizzle of honey for a balanced, wholesome breakfast.
Savory Options
- Serve with a side of sautéed garlic mushrooms seasoned with herbs like thyme and rosemary to infuse bold flavors naturally.
- Use the biscuits to build low sodium breakfast sandwiches filled with scrambled eggs, fresh spinach, and slices of ripe tomato.
- Pair with a homemade no-salt-added gravy made from low sodium broth and herbs for a Southern-inspired dish.
Snack and Side Ideas
- Enjoy warm biscuits alongside a bowl of vegetable soup or low sodium chili to add comforting carbs without excess salt.
- Slice horizontally and add avocado slices and a sprinkle of black pepper for a nutritious snack.
- Serve with a side of fresh garden salad dressed lightly with lemon juice and olive oil for a refreshing contrast.
| Serving Style | Suggested Pairings | Benefits |
|---|---|---|
| Breakfast | Fruit preserves, almond butter, Greek yogurt | Balanced sweet and savory |
| Savory | Sautéed garlic mushrooms, eggs & veggies sandwiches | Protein rich and flavorful |
| Snack & Side | Vegetable soup, avocado slices, fresh salad | Light and heart-healthy |
“Pairing our low sodium biscuits with fresh, natural ingredients enhances their flavor while keeping your meal healthy and satisfying.”
We recommend enjoying your biscuits slightly warm or at room temperature to fully appreciate their tender crumb and flakey layers. Experiment with these ideas to discover your favorite combination that suits your heart-friendly lifestyle.
Conclusion
Making low sodium biscuits doesn’t mean sacrificing flavor or texture. With the right ingredients and techniques, we can enjoy tender, flaky biscuits that support heart health. These biscuits fit perfectly into any meal or snack time, offering a versatile and delicious option.
By planning ahead with storage tips and experimenting with flavorful, low sodium pairings, we can keep our biscuit game strong without the extra salt. Let’s keep baking smart and savor every bite of these wholesome treats.
Frequently Asked Questions
What makes these biscuits low sodium compared to traditional recipes?
These biscuits use low sodium baking powder, unsalted butter, and no added salt, relying on herbs and natural flavor enhancers to keep sodium levels low without sacrificing taste.
Can I prepare the biscuit dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and refrigerate it. This helps maintain flakiness and saves time when you’re ready to bake.
What equipment is essential for making these biscuits?
You’ll need mixing bowls, a pastry cutter or fork, measuring cups and spoons, a whisk, a heavy-duty rimmed baking sheet, parchment paper, a rolling pin, a biscuit cutter, and a cooling rack.
How should I store leftover biscuits?
Cool the biscuits completely and store them in an airtight container at room temperature for up to two days. For longer storage, freeze the biscuits and reheat when needed.
What baking temperature and time are recommended?
Preheat your oven to 425°F (220°C) and bake the biscuits for 12 to 15 minutes, or until they are golden brown and tender.
What are some good flavor enhancers for low sodium biscuits?
Use herbs, garlic powder, onion powder, lemon zest, or a splash of low sodium soy sauce to add flavor without increasing sodium content.
Are these biscuits suitable for breakfast and snacks?
Absolutely. They pair well with fruit preserves, unsalted almond butter, Greek yogurt, or savory options like sautéed garlic mushrooms and low sodium gravy.
Can I freeze the biscuit dough or baked biscuits?
Yes. Freeze raw dough for later use or freeze baked biscuits to preserve freshness. Thaw and reheat gently to maintain tenderness and flakiness.
What type of flour is best to use?
All-purpose flour is recommended to achieve the perfect balance of tenderness and flakiness in these low sodium biscuits.
How do I prevent overmixing the biscuit dough?
Mix wet and dry ingredients just until combined to keep the dough flaky and tender. Overmixing can develop gluten and make biscuits tough.