Low-Sodium Biscuits

Submitted By: Joan Morton


  • 2 cups all-purpose flour
  • 4 tsp. Hain Featherweight Sodium-Free Baking
  • Powder
  • 2 tsp. sugar
  • ½ tsp. cream of tartar
  • ½ cup unsalted butter
  • 1 cup skim milk


Stir together all dry ingredients and cut in butter until the mixture is coarse and
crumbly. Add milk and stir until just mixed, then knead the dough gently on a floured surface. Press or roll out to ½-inch thickness. Cut out individual biscuits with a 2½-inch cutter. Transfer to ungreased baking sheet and bake at 450° until golden brown for 10-12 minutes. You can also cook the biscuits for 10 minutes and then turn on the broil element for 2-3 minutes to get the level of browning desired. This will make 16 biscuits.
After leftover biscuits cool, they can be frozen for later use. To prepare frozen biscuits, place on microwaveable plate, cover with a paper towel, and thaw in the microwave. Wrap thawed biscuits in aluminum foil and reheat in oven for 10 minutes at 350°.