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.