Which of the following substitutions will most decrease the sodium content of a biscuit?

The most effective way to decrease the sodium content of a biscuit is by substituting both low sodium milk and low sodium baking powder for their full-sodium counterparts.

Whole milk, although it contains some sodium, is not the primary contributor to sodium levels in biscuits; rather, conventional baking powder typically contains a significant amount of sodium, as it is often used in larger quantities in recipes. By utilizing low sodium baking powder, you significantly reduce the sodium content that would otherwise come from this ingredient.

Combining this with low sodium milk further minimizes overall sodium intake in the recipe. Even though each substitution alone contributes to a reduction in sodium, the synergistic effect of both changes results in the greatest overall decrease. This approach ensures that the biscuit remains palatable while adhering to dietary sodium restrictions.