This flaky, tender Low Sodium Biscuits Recipe is made with unsalted butter, sodium-free baking powder, and whole milk, and ready in 30 minutes. Pulling them from the oven, the tops are lightly browned and easily pull apart in steaming, buttery layers. I love spreading them with sweet strawberry jam for a comforting weekend breakfast.
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Jump to RecipeWhy You Will Love This Low Sodium Biscuits Recipe:
- The Ultimate Flaky Layers: By focusing on the “cold butter” technique, you get those beautiful, sky-high layers that pull apart perfectly, regardless of the salt content.
- Pure Buttery Flavor: Without the salt masking everything, the true, rich flavor of high-quality butter and tangy buttermilk really shines through as the star of the show.
- Heart-Healthy Comfort: You can enjoy a warm, southern-style breakfast staple while staying within your daily sodium limits, making them a “guilt-free” addition to any meal.
- Incredibly Versatile Canvas: These biscuits are a neutral base that works just as well with sweet toppings like honey and jam as they do with savory pairings like low-sodium sausage gravy or stews.
- Simple Pantry Ingredients: You likely already have everything you need in your kitchen. No specialty “low-sodium” chemical replacements—just real, simple food.
- Quick & Fresh: From mixing the dough to pulling golden-brown biscuits out of the oven, the whole process takes less than 25 minutes, making them perfect for a busy weekend brunch.
- Easy to Customize: Since you’re controlling the seasoning, you can easily “dial up” the flavor by folding in fresh herbs like rosemary, thyme, or cracked black pepper to add complexity without adding salt.
Low Sodium Biscuits Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sodium-free baking powder
- 1 teaspoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk, cold
How To Make Low Sodium Biscuits
- Mix The Dry Ingredients: Whisk the all-purpose flour, sodium-free baking powder, and granulated sugar together in a large mixing bowl.
- Cut In The Butter: Toss the cold, cubed unsalted butter into the flour mixture and cut it in until it resembles coarse crumbs.
- Add The Milk: Pour in the cold milk and gently stir with a wooden spoon until a shaggy dough just begins to form.
- Fold And Cut: Turn the dough onto a lightly floured surface, gently fold it over itself three times, and cut out biscuits using a round cutter.
- Bake To Golden: Place the biscuits on a lined baking sheet and bake at 425 degrees Fahrenheit for 12 to 15 minutes until puffed and golden.
Recipe Tips
- Keep ingredients cold: Cold butter creates steam pockets in the oven, which makes the biscuits rise tall.
- Check your baking powder: Standard baking powder is loaded with sodium, so you must use a specialized sodium-free brand to keep this recipe compliant.
- Do not twist the cutter: Press straight down when cutting the dough to allow the edges to rise evenly during baking.
What To Serve With Low Sodium Biscuits?
These Low Sodium Biscuits pair wonderfully with a hearty bowl of low-sodium chicken stew or a simple breakfast spread. You can also serve them warm with unsalted butter and a generous dollop of your favorite fruit preserves.
How To Store Leftovers Low Sodium Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to two days. To freeze, wrap them tightly in foil and keep them in a freezer bag for up to three months.
How To Reheat Leftovers Low Sodium Biscuits?
The Oven (Best for Flakiness): Preheat your oven to 350°F (177°C). Wrap the biscuits in aluminum foil to trap moisture and bake for 5–7 minutes. This allows the butter within the layers to “re-melt,” restoring the original flaky texture without drying out the edges.
The Microwave (Quickest): Wrap a single biscuit in a damp paper towel and heat on high for 15–20 seconds. The damp towel creates a mini-steam environment, ensuring the biscuit stays soft and pillowy rather than becoming tough or rubbery.
FAQs
Can I use buttermilk instead of whole milk? Traditional buttermilk contains added sodium, so stick to regular whole milk to keep the overall count low.
Where can I find sodium-free baking powder? You can typically find it in the health food aisle of large grocery stores or order it easily online.
Why did my biscuits turn out flat? You may have overworked the dough or twisted the biscuit cutter, which seals the edges and stops them from rising.
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Low Sodium Biscuits Nutrition Fact
- Calories: 180 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
- Sodium: 15 mg
- Total Carbohydrate: 16 g
- Protein: 3 g
Low Sodium Biscuits Recipe
8
servings15
minutes15
minutes180
kcal30
minutesFlaky, tender, and buttery, this Low Sodium Biscuits Recipe uses cold unsalted butter, fresh whole milk, and sodium-free baking powder. Ready in just 30 minutes, these warm baked goods provide a comforting weekend breakfast without the extra salt.
Ingredients
2 cups all-purpose flour
1 tablespoon sodium-free baking powder
1 teaspoon granulated sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup whole milk, cold
Directions
- 1. Mix The Dry Ingredients: Whisk the all-purpose flour, sodium-free baking powder, and granulated sugar together in a large mixing bowl.
- 2. Cut In The Butter: Toss the cold, cubed unsalted butter into the flour mixture and cut it in until it resembles coarse crumbs.
- 3. Add The Milk: Pour in the cold milk and gently stir with a wooden spoon until a shaggy dough just begins to form.
- 4. Fold And Cut: Turn the dough onto a lightly floured surface, gently fold it over itself three times, and cut out biscuits using a round cutter.
- 5. Bake To Golden: Place the biscuits on a lined baking sheet and bake at 425 degrees Fahrenheit for 12 to 15 minutes until puffed and golden.
