Low Sodium Homemade Country Biscuits

Ingredients

• 2 cups all purpose, unbleached flour
• 1 tbsp Hain Featherweight Sodium Free baking powder
• 1 tsp salt-free spice blend such as Mrs. Dash’s Table Blend
• ⅓ cup shortening (I used Land O’Lakes butter with canola oil)
• 1 tsp sugar
• 1 cup low fat milk

Directions

1. Preheat oven to 425 degrees.

2. In a large bowl, combine the dry ingredients, stirring to mix well.

3. Cut in the shortening, using two knives or forks or a pastry blender, cutting up the pieces of shortening into the flour until they are pea-sized.

4. Gradually stir in milk and mix until the dough begins to form a ball.

5. Scoop the dough ball onto your floured surface, dust with just enough flour to make the surface less sticky.

6. With floured hands, gently knead the dough being careful not to overwork the dough.*

7. Then, press the dough out into a rough circle about 1 inch thick.

8. Cut out circles with a biscuit or cookie cutter about 2-1/2 to 3 inches in diameter. I used a glass tumbler, like my mom used to. Makes 6-8 biscuits.

9. Transfer the biscuit rounds to a greased cookie sheet and bake for 13-15 minutes, or until the tops are lightly browned.

Notes:

* To “cut in” in serves the function of distributing the fat particles into the dry ingredients, typically flour, and by coating and lubricating flour granules.

This method greatly reduces the ability of the gluten proteins in the flour to create gluten when mixed later with a liquid, such as water or milk.

This also results in a flakier product when rolled or formed before baking.

The secret to success is that the solid fat must remain cold at all times before baking.

If using shortening, use tablespoon size amounts and there is no need to chill it beforehand.

6 biscuits – each biscuit has 271 calories, 19mg sodium

8 biscuits – each biscuit has 203 calories, 14mg sodium

Recipe from Priscilla at shescookin.com