No-salt biscuits proved a challenge for me to create. I had to make one that tasted like the biscuits of old. But to make one that
will satisfy everyone at the table became difficult without real baking soda, real baking powder and of
course - salt. My favorite former-life biscuit recipe simply could not be converted. I used up a lot of flour
these past few years, throwing some attempts away, attempting
to serve those unfortunate enough to drop by the others. But it's bingo time now. I've been making these
now for a few months and they always come out great. Make sure you serve them hot out of the oven to
yourself and to your guests. I do freeze leftovers and they make great snacks at family picnics or
during a long drive somewhere. Leave the butter at home, there's plenty in the biscuit.
Makes 10 - 2 1/2" biscuits
Sodium Per Recipe: 199.6 mg
Sodium Per Biscuit (buttermilk): 19.9 mg
Per Biscuit With Buttermilk:
Protein: 3.915 g
Carbohydrate: 20.5 g
Dietary Fiber: .675 g
Total Sugars: 1.42 g
Total Fat: 7.661 g
Saturated Fat: 4.715 g
Monounsaturated Fat: 1.813 g
Polyunsaturated Fat: .363 g
Cholesterol: 20.8 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .059 g
Total Omega-6 FA: .185 g
Calcium: 34.9 mg
Potassium: 34.9 mg
Sodium: 20 mg
Vitamin K: .671 mcg
2 cups bread flour or all-purpose flour (5 mg)
2 teaspoons Ener-GBaking Powder (trace)
1 tablespoon Ener-G Baking Soda (trace)
1 teaspoon sugar (trace)
6 tablespoons unsalted butter* (9.372 mg)
1 egg white, beaten (54.8 mg)
2 teaspoons cider vinegar (trace)
3/4 reduced fat low sodium "cultured buttermilk" or 1-cup nonfat milk1 Or, see footnote
concerning powdered buttermilk.(94.6 mg)
Optional: For a zingy flavor, add 2 level teaspoons grated orange peel or 1 teaspoon grated lemon peel.
Preheat oven to 350° F.
Lightly beat egg with softened butter, buttermilk or powdered buttermilk, cider vinegar and stir.
With a wooden spoon, stir together the flour, Ener-G, Featherweight baking powder, sugar.
Mix wet and dry together with wood spoon until slightly crumbly.
Do not over mix.
Drop with a large spoon on lightly greased baking sheet or baking sheet covered with parchment paper. Press down once slightly, pushing ball down to about 3/4" or 1". If you want perfectly round shaped biscuits, then press the dough down once on a lightly
floured board until about 3/4" thick. Cut with biscuit cutter and set on sheet.
Bake at 350o F for about 25 minutes or until golden brown. Serve hot out of the oven.
This unusual recipe can also be baked at 425o F for 12 to 14 minutes.
FOOTNOTE #1 The buttermilk helps make these flakier. Nonfat milk tends to make them crispier or a bit more "solid."
I often use powdered buttermilk by mixing 2 tablespoons of powdered buttermilk with 3/4 cup of bottled water. Beat this in with the egg white,
vinegar and unsalted butter. Hmmmm, good. And easy to store powdered buttermilk.
The following brands supply buttermilk with 130 mg to 150 mg per cup or less. Standard buttermilks range from 260 mg to 290 mg per cup.
These can generally be found in your local supermarket. The USDA lists a buttermilk with only 6 mg of sodium, but we've never found it.
Figures based on 1 cup, skim or nonfat or reduced fat, cultured buttermilk.
Knudsen (130 mg)
A & P (125 mg)
Borden (130 mg)
Borden Skim-Line (150 mg)
Crowley (130 mg)
Darigold Trim (130 mg)
Weight Watchers (140 mg)
Note:* You can cut total fat down to 4.48 g per biscuit
by using only 4 level tablespoons of unsalted butter. The biscuits are just as
tasty although a bit less flaky. Cutting back to 4 tablespoons also cuts the saturated fats to nearly half of what is listed.