| Total sodium per serving: 70mg |
Total calories per serving: 240 |
Servings: 12 |
Prep time: 15 min Cook time: 20 min Total time: 35 min
Ingredients:
- 3 cups all-purpose flour
- 4 tsp no sodium Featherweight baking powder
- 2 tsp no sodium EnerG baking soda (this has been doubled)
- 1 1/2 sticks (3/4 cup) cold, cubed unsalted butter
- 1 cup black olives (abt 40), chopped (90mg in 5 olives)
- 3/4 cup plain yogurt
- 1/2 cup water
Directions:
1. Pre-heat oven to 425°F.
2. Place the flour, baking powder and baking soda into the bowl of a food processor, pulse to mix well. If not using a food processor, use a large bowl instead and mix by hand.
3. Add the cold cubed butter into the food processor or large bowl with flour and mix until the ingredients resemble coarse meal.
4. Remove the ingredients from the food processor to a large bowl and stir in the chopped, black olives.
5. In a small bowl or large measuring cup mix together the yogurt and water and pour into the flour mixture. Mix well.
6. Line two baking sheets with parchment paper.
7. Flour a cutting board and dump the sticky mixture out of the bowl onto the board. Flour your hands and knead the dough a few times to make sure there aren’t any dry spots.
8. Divide the dough into 12 equal portions, flatten slightly and make into a rounded biscuit shape.
9. Place the biscuits on the baking sheets leaving about a 2 inch space between the biscuits.
10. Place the baking sheets into the pre-heated oven. Bake for about 18-20 minutes or until the biscuits are a nice golden-brown color.
11. Remove to wire rack to cool slightly before cutting. Serve warm with unsalted butter or low sodium mascarpone cheese.
Makes 12 biscuits, each biscuit has 240 calories, 70mg sodium, 25.5g carbohydrates with ingredients used.
Recipe found foodnetwork.com, rewritten and modified for low sodium.
