name='keywords'/> Recipes from WhiteOaks Kitchen: Low Sodium Recipes

Low Sodium Recipes

Blueberry Breakfast Biscuits

1- Cup of All Purpose Flour

1-teaspoon of No Sodium Baking Powder 
**Ingredients: Monocalcium phosphate, potato starch, potassium bicarbonate. (This comes in an 8 ounce container)

2-Tablespoons of Canola Oil

2-Tablespoons of powdered buttermilk (found in the baking section-by can milk)

2-Tablespoons of sugar

1/2 cup of fresh blueberries


Mix everything together adding enough water to make the dough workable but not too sticky. Sprinkle your surface with some flour-flatten dough so it is has a half inch thickness. Use a buscuit cutter, small glass or cleaned vegetable can and cut out biscuits.

Line the flat pan for your toaster over with foil and lightly spray with a non-stick cooking spray. Bake 15 minutes on 425 degrees. Take out of toaster oven, cover with a towel until cooled.

Mix 1/2 cup of powdered sugar together with a tiny amount of creamer, milk or juice to make a glaze. Drizzle over cooled biscuits. I get 5 biscuits with the size cutter I use, and this last me for five mornings worth of breakfast. Be sure to keep in the refrigerator.

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