I have made biscuits both ways - with self-rise flour & cream and the typical, cut-in-the-butter style. Far as I am concerned they are both great if you treat the dough right. Quick question, though. Is the salt necessary for the biscuits? I have a wife that is on a low/no-salt diet for medical reasons and need to know if I can cut out or reduce the salt in biscuits & yeast or sourdough bread. I generally use about a quarter of the salt for any recipe or maybe just a pinch for biscuits and things seem to turn out okay. Just Curious.

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