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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

Reduced Sodium Rolled & Drop Biscuits

2020-01-06
  • Yield : 12
  • Servings : 12
  • Prep Time : 13m
  • Cook Time : 12m
  • Ready In : 25m
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    155

  • Calories from fat

    75

  • Total fat

    8g

  • Saturated fat

    2g

  • Trans fat

    0g

  • Cholesterol

    0mg

  • Sodium

    170mg

  • Carbohydrates

    17g

  • Dietary Fiber

    1g

  • Sugar

    1g

  • Added Sugar

    <0.5g

  • Protein

    2g

  • Serving Size

    1 biscuit (38 g)

Reduced Sodium Biscuits are similar to biscuits made from Bisquick® baking mix. The results are moist, crumbly biscuits with about 50% less sodium.

Substitutions

  1. Use 2/3 to 3/4 cup (160 to 180 ml) of buttermilk instead of water and buttermilk powder.
  2. Use butter for all or part of the shortening. Freezing butter and grate use large holes of cheese grater directly into the flour mixture.

Nutrition Information

This recipe makes 12 dropped or rolled and cut biscuits using a 2 1/2 inch (6.4 cm) biscuit cutter. You can make fewer thicker biscuits or smaller biscuits using a 2-inch (5 cm) biscuit cutter.

Using salted butter adds about 80 mg of sodium per biscuit.

Cook’s Tip

To reduce preparation time, combine all dry ingredients and shortening and refrigerate until ready to make biscuits.

Ingredients

  • 2 cups (250 g) all-purpose or pastry flour
  • 2 teaspoons (10 ml) baking powder
  • 1/2 teaspoon (2.5 ml) baking soda
  • 3 tablespoons (18 g) buttermilk powder
  • 1/4 teaspoon (1.25 ml) kosher salt (optional)
  • 1 teaspoon (5 ml) sugar (optional)
  • 1/2 cup (95 g) vegetable shortening
  • 2/3 to 3/4 cup (160 to 180 ml ) cold water

Method of Preparation

Step 1

Place rack in center of oven and preheat to 450°F (230°C, Gas Mark 8).

Step 2

Combine all dry ingredients in a large bowl. Use a fork to cut the shortening into the dry ingredients until there are no large lumps (pea size or smaller).

Step 3

Add water and stir until there is no dry flour. Drop by heaping tablespoon onto an uncreased baking sheet. For rolled biscuits, transfer dough to a lightly floured surface, knead 4 or 5 times, roll or pat to about 1/2 inch (1.2 cm thick) and cut with 2 1/2 inch (6.4 cm) biscuit cutter.

Step 4

Bake 10 to 12 minutes, or until browned. Serve immediately.

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